Ingredients
- Szechuan peppercorns 2 tbsp
- Garlic cloves 4
- SpinneysFOOD Pure Sunflower Oil 100g
- Sesame oil 2 tbsp
- SpinneysFOOD Crushed Chilli Flakes 80g
- Soya sauce 2 tbsp
- SpinneysFOOD Light Muscovado Sugar 2 tbsp
- Leek 1
- SpinneysFOOD Free Range Lamb Mince 500g
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- Smoked paprika 1 tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Black Pepper, freshly ground ½ tsp
- SpinneysFOOD Sliced Mild White Cheddar 100g
- SpinneysFOOD Brioche Burger Buns 4
- Chipotle mayonnaise 60g
- Baby gem lettuce heads 2
- Heirloom tomatoes 2
Nutrition (Per serving)
- Calories 923
- Fat 60.6g
- Saturates 12.6g
- Protein 43g
- Carbs 49.5g
- Sugars 17g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lamb smash burgers with chilli crisp
American 30 Mins Prep · 20 Mins Cook
- To make the chilli crisp, toast the Szechuan peppercorns in a small pan over a medium-high heat until fragrant. Remove and grind to a coarse powder. Set aside. Crush 2 garlic cloves. In a small pot, heat the sunflower and sesame oils over a low heat. Add the garlic and cook until fragrant. Remove the pan from the heat. Add the chilli flakes, soya sauce, ground Szechuan peppercorns and sugar. Stir well to combine. Return the pan to a low heat and sauté for 5-7 minutes, stirring occasionally, until the mixture is fragrant and the flavours have come together. Remove from the heat and allow it cool. Transfer the chilli crisp to a jar or airtight container and store in the refrigerator until ready to use.
- To make the burger patties, rinse and finely chop the leek and mince the remaining garlic cloves. In a mixing bowl, combine the lamb mince, leek, garlic, cumin, coriander, paprika, salt and pepper. Mix well until all the ingredients are evenly incorporated. Divide the mixture into 4 equal portions and shape them into balls. Place on a plate and wrap in cling film. Refrigerate for at least 30 minutes.
- Preheat a grill or cast-iron pan over a medium-high heat.
- Place approx. 3-4 balls in the pan, leaving room for them to be smashed down. Sear for 30 seconds, then using a large heavy pan, press down until they can’t be smashed anymore. Cook for approx. 3-4 minutes, or until the edges start to turn brown. Flip them over and immediately place a slice of cheese on top of each patty. When the cheese melts, they’re ready.
- While the patties are cooking, halve the burger buns then lightly toast on the grill or in a toaster.
- To assemble the lamb smash burgers, generously spread the base of the buns with chipotle mayonnaise. Remove the leaves from the lettuce and place over the mayonnaise. Top with 1-2 lamb patties. Slice the tomatoes and place a few slices on top. Spoon a generous amount of the chilli crisp over. Spread any extra mayonnaise on the other halves of the buns and place on top.
- Serve the lamb smash burgers immediately.