Justine Scofield's Lamb Burgers with Zhug Sauce

Justine Scofield's Lamb Burgers with Zhug Sauce

Cooking time


Add the chillies, garlic and spice to a mortar and pestle or food processor and pound/pulse until finely chopped and forms a rough paste. Add the herbs and combine again until a rough paste forms, then add the lemon juice. Slowly drizzle in the olive oil to form a sauce and season the zhug with salt and pepper to taste.

Heat a large pan over a medium-high heat. For the meat patties, season the lamb with salt and pepper and mix through. Divide the meat into 4 portions and form into patties that are about 1cm larger than the buns (this will allow for shrinkage). Brush olive oil all over the patties and cook for 1-2 minutes then turn. Sprinkle fetta over cooked side and cook for a further minute.

Toast the buns, cut side down in another pan.

Dollop the yoghurt on the base of the buns, then top with the lamb patty, the zhug followed by the gherkins and lettuce leaves. Place the bun tops on and eat immediately.

IG Live Preparation Steps:

  1. Wash and pick herbs
  2. Measure out spices and ingredients
  3. Have blender or mortar and pestle ready to go along with chopping board
  4. Have two pans on stove top ready to go

Ingredients Chevron Icon

4 soft milk buns, cut in half horizontally

4 tbs. Greek yoghurt

500g lamb mince

1 large gherkin, thinly sliced

50g fetta

1 handful of mesclun lettuce leaves

Salt and pepper

Cobram Estate Classic Extra Virgin Olive Oil for frying

Zhug sauce

2 long green chillies, roughly chopped

1 clove garlic

1/2 bunch of coriander

1/2 bunch mint, leaves picked

1/2 bunch parsley

1 tsp. ground cumin

1 tsp. coriander seeds, crushed

1/4 tsp. fennel seeds

Juice of 1 lemon

200ml Cobram Estate Robust extra virgin olive oil