Smashed lamb burgers

I've made so many variations on lamb meatballs and burgers, but I rarely use  a recipe. Hence the sketchy proportions in this recipe. It...

I've made so many variations on lamb meatballs and burgers, but I rarely use  a recipe. Hence the sketchy proportions in this recipe. It's really blog-worthy though, because the kids ate like crazy. I served these with plain bulgur wheat, a tomato salad, and tzatziki. The smash-method is excellent for cooking burgers or meatballs like these, since they get a lot of crispy surface in a short time, so they absolutely don't dry out.

Smashed lamb burgers
400 g lamb mince

2 garlic cloves

1 egg

Handful of breadcrumbs

2 tbsp chopped coriander 

zest from 1 lemon

Salt

Olive oil for frying

Crack the egg in a bowl. Grate the garlic cloves and the lemon zest into the bowl. Add a large handful of breadcrumbs (I used panko, a Japanese variety.)  Add the lamb and coriander and salt. Mix everything together.

Shape loose meatballs, no need for exact roundness. I got about 16 from this batch.

Heat olive oil in a frying pan, over medium-high heat. Add about 6 meatballs at a time, and fry for a minute without touching them - you want to develop a slight crust. Turn them over, so that the crust is up, and smash down with a spatula. Fry the now-flat patties for a minute or two on each side.