Mini Lamb Burgers with Hidden Courgette

• 500 glamb mince (20% fat)
• 300 gcourgette, coarsely grated
• 3garlic cloves, finely grated
• 1 tspground cumin
• 1 tspground coriander
• ½ tspsmoked paprika
• ½ tspdried oregano
• 2 tbspolive oil, divided
• 2red onions, peeled and cut into 1cm rounds
• 1 tbspred wine vinegar
• 200 gbulgur wheat
• 400 mlhot vegetable stock
• Fine salt, to taste
• 8mini brioche buns, about 35 g each, optional (optional)
• ¼iceberg lettuce, finely shredded (optional)
• 4 tbsptomato ketchup (optional)
• 4 tbspGreek yoghurt (optional)
• 10 gmint leaves, torn, optional (optional)
• 1lemon, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Cook the bulgur with the measured stock according to the packet. Add a little water if needed for your brand, then leave covered while you prepare the patties.
2. 2While that sits, pile the grated courgette onto a clean tea towel and wring out as much liquid as you can; water in the mix means patties that fall apart in the pan, so be ruthless.
3. 3Combine the lamb mince, squeezed courgette, grated garlic, cumin, ground coriander, smoked paprika and oregano in a large bowl. Mix firmly with your hands until evenly combined.
4. 4Divide into 8 portions and shape into flat patties about 1.5cm thick. Press a thumbprint dimple into the centre of each; they'll puff in the pan and the dimple keeps them flat instead of domed.
5. 5Heat 1 tbsp olive oil in a large stainless or cast-iron frying pan over medium-high heat. Add the red onion rounds in a single layer and cook for 4–5 minutes per side, until deeply charred and softened at the edges. Splash over the red wine vinegar, toss briefly in the hot pan so it sizzles and clings, then transfer to a plate.
6. 6Wipe the pan and return to medium-high heat. Add the remaining 1 tbsp olive oil. Cook the patties in two batches; don't crowd the pan, or the meat steams in its own juices instead of browning. 3–4 minutes per side until browned and the centres reach 75°C for 30 seconds. The spices toast against the hot metal as the patties sear.
7. 7Fluff the bulgur with a fork. Taste it now and adjust the salt; stock varies, and bulgur dulls seasoning as it cools. Divide between four plates alongside the charred onions.
8. 8Serve two patties per person with the bulgur and charred onions. If using buns, toast them and fill with the patties, onions and any optional lettuce, yoghurt and ketchup.
9. 9Finish with optional torn mint and lemon wedges if using.

Per serving

kcal

586

protein

32.6g

fibre

9g

carbs

50g

fat

29.6g