Beirut Lamb & Feta Burger

The traditional flavours of Lebanese cuisine are featured in this pulled lamb burger. Freshness comes in the shape of olives and a refreshing dill yoghurt sauce. Feta cheese and pickled cucumber add a touch of creamy and crunchy textures packed with a flavour punch.

Mise en place

< Max 1 day in advance >

Prepare the pulled lamb: season the lamb with cumin, coriander, garlic, and a touch of cinnamon. Slowly cook until buttery soft, then pull apart with two forks.

Make the dill yoghurt: mix Greek yoghurt with chopped dill, a dash of lemon juice, and a pinch of salt. Let rest in the refrigerator for at least an hour for optimal flavour.

< Max 4 hours in advance >

Defrost the brioche bun (60’ at 22°C). Pickle the cucumber: cut cucumber into thin slices and marinate in a mixture of vinegar, sugar, and salt.

Preparation

1. First, slightly toast the inside of both the top and bottom bun.

2. Open the brioche bun, add the pulled lamb, and spread evenly. Sprinkle feta cheese and a few olives for extra flavour.

3. Top with pickled cucumbers and a spoonful of dill yoghurt. Close the burger and serve immediately!