This makes a delicious spring/summer alternative to burgers on the barbecue, full of flavour and colour. The patties are savoury, smoky and pleasantly pokey with the spice and pepper; the yoghurt dressing is soothing and rich, then the topping is full of counterpoints, freshness and acidity. You can make bigger patties and serve individually, but it looks more convivial and joyful making smaller ones and serving spread across a large platter for people to help themselves. Every element is simple to make. Feel free to chop and change the garnish. You could add cucumber, piquillo peppers, roast aubergine or avocado as you fancy.
Barbecued spiced beef
4 tbsp Breadcrumbs
450g Beef mince (100% chuck steak preferably)
½ Onion, grated
2 Garlic cloves, crushed
1 tsp Black pepper, crushed
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Salt
2 tbsp Parsley, chopped
- Mix everything together well by hand then roll into patties (like a mini-burger) and press down.
- Grill on the barbecue or on a grill pan on both sides until nicely coloured and a little smoky, then leave to rest somewhere warm for 5 mins.
50g Olive oil
1 tbsp Date or pomegranate molasses, otherwise black treacle or muscovado
½ Lemon, zest & juice
- Mix everything together and check seasoning.
125g Feta cheese, crumbled
150g Cherry tomatoes, halved
½ Red onion, finely sliced and washed
2 tbsp White wine vinegar
5 tbsp Olive oil
2 handfuls Parsley, chopped
8 tbsp Pomegranate seeds
2 Pitta breads, toasted and chopped into large crouton sized pieces
- Mix together all the ingredients and leave for 10 mins.
- Place the patties on the base of a large plate and then spoon over the yoghurt. Scatter over the topping and serve immediately.