The ultimate Kiwi smash burgers

Quick and easy burgers

Serves

Prep Time

15 mins

Cook Time

10 mins

Get ready for a burger that’s packed with bold Kiwi flavors and loads of juicy, tender lamb goodness. These smash burgers are quick to whip up, with lamb mince seasoned just right and smashed thin for that perfect crispy edge. Topped with melty cheese, fresh tomato, lettuce, they’re a Kiwi twist on the classic smash burger that’s sure to become a regular feature on the meal plan.

Use your favourite seasoning in there – we love Taste Lab’s Sunday Roast, but whatever mix you’ve got in the pantry will work. Chilli lovers can add in a kick there too.

Kirsten McCaffrey

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Ingredients

500g Quality Mark lamb mince
1 small brown onion
finely diced
2 garlic cloves
minced
3 tsp Taste Lab's Sunday Roast seasoning
4 burger buns
4 slices cheddar cheesei
1 Tbsp olive oil
1 Tbsp aioli
1 tomato
sliced
lettuce leaves
pickled cucumber or gherkins
sliced
red onion
thinly sliced

Method

In a bowl, combine lamb mince, diced onion, garlic, cumin, oregano, smoked paprika, salt, and pepper. Mix gently until just combined.

Heat a large heavy-based frying pan or cast-iron skillet over medium-high heat. Add a little olive oil to coat.

Divide the mince mixture into 4 equal portions and loosely shape into balls.

Place one ball in the hot pan, then using a heavy spatula or burger press, firmly smash the ball down into a thin patty.

Repeat for remaining patties, giving the first one enough space to cook.

Cook patties for 2-3 minutes on the first side until the edges start to crisp.

Flip carefully and cook another 2 minutes on the other side.

Add cheese on top during the last minute if using, covering the pan with a lid to melt it.

While burgers cook, slice buns and toast cut side-down on the pan or grill until golden.

Spread aioli on the bottom bun, then add lettuce, tomato slices, and the smashed lamb patty. Top with pickled cucumber, red onion, and finish with the bun top.