Lamb and Yemeni Zhug Burger
Cook Time 30 minutes
4 soft milk buns, cut in half horizontally
3 tbsp Greek yoghurt
500g lamb mince
1 gherkin, thinly sliced
Salt and pepper
4 long green chillies, roughly chopped
1 clove garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cardamom
½ tsp fennel seeds
½ lemon, zest and juice
½ bunch of coriander, roughly chopped
½ bunch mint, roughly chopped
½ bunch parsley, roughly chopped
200ml extra virgin olive oil
To make the zhug, add the chillies, garlic, and a pinch of salt to a mortar and pestle and crush until smooth, then add the spices, lemon zest and juice, herbs and olive oil. Reserve a few herbs for garnish later. Season the zhug with salt and pepper to taste.
Heat a large grill over a medium-high heat. For the meat patties, season the lamb with salt and pepper and mix well with your hands. Divide the meat into 4 portions and form into patties that are about 1cm larger than the buns. Place the patties on the grill and cook to your liking.
Toast the buns to warm through.
Dollop the hummus sauce on the base of the buns, then top with yoghurt and then with the lamb patty followed by the pickles, reserved herb leaves and zhug. Place the bun tops on and serve.