Chef Peter Robertson is the Complex Executive Chef for Sun City, a spot that’s renowned for holiday fun in the sun. When asked how he creates summer flavour with Nola, Chef Peter shared his recipe for Greek-style Lamb Smash Burger which uses Nola Original in the decadently creamy Tzatziki topping.
There’s no better example of casual summertime dining than the burger, but Chef Peter has elevated the traditional burger here by ‘smashing’ the lamb mince patty, using a classic Greek flavour profile and, of course, a generous portion of creamy Tzatziki sauce made with yoghurt and Nola Original.
Ingredients (Serves 12)
12 Lamb Burger Patties
120g Onions, sliced
400g Lettuce, shredded
100g Tomato, sliced
12 Prego Roll
150g Gherkins, sliced
For the Tzatziki:
250ml Nola Original
150ml Greek Yoghurt
Medium Cucumber, half
Salt, to taste
For the Lamb Burger Patty:
2.4kg Free-range Lamb Mince
15g fresh Parsley, finely chopped
1. Remove the seeds from the cucumber.
2. Combine the Nola Original and Greek Yoghurt.
3. Grate the cucumber directly into the mix.
4. Stir well, season and set aside to serve.
5. Mix all the burger patty ingredients in a bowl, adding the egg last
6. Add oil to a pan and when hot, add the ball of mince. Take a spatula and press firmly on the mince ball until almost flat.
7. When cooked through, turn over and cook further on the second side until medium.
8. Cut the burger roll in half, spread a thin layer of Nola Original on each cut side and place directly onto a
hot pan. Allow to toast until lightly golden brown.
Assembly: Top the roll with hummus, gremolata, lettuce, onion and tomato before placing the patty on top. Spoon a generous dollop of Tzatziki onto the patty before serving, with the top half of the bun to the side.
Chef’s Tip: By smashing the burger patty for the Lamb Smash Burger, not only do you add more interest to the typical burger, but your burger should also be a bit more flavourful! Browning, and thus flavour, is maximised thanks to the smashing process.