Spiced beef and halloumi burgers with saffron yoghurt

Makes 8 mini burgers, to serve 4-6 Starters and mains

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Method

Tip the mince and grated halloumi into a bowl and add the date syrup or pomegranate molasses, garlic and herbs. Set a small frying pan over a medium heat, add the pine nuts and toast for a couple of minutes until golden. Tip around twothirds of them into the bowl with the mince, reserving the rest in a small dish. Add the cumin seeds to the pan and toast for a minute, then roughly crush in a pestle and mortar and add to the bowl with the cinnamon, some salt and pepper.

Using clean hands, combine the mixture well, then divide into 8 even-sized balls. Set aside on a plate to rest. If making in advance, you can keep them in the fridge for up to 24 hours. Meanwhile, make the pickled onion. Put the sliced onion in a small bowl and pour over the vinegar. Stir through the sugar and a pinch of flaked salt, then set aside for around 30 minutes until softened a little.

To make the saffron yoghurt, sprinkle the saffron into a small heatproof bowl or jug and pour over 1tbsp boiling water. Set aside to soak for 10–15 minutes, then add the yoghurt, garlic and salt and pepper, mixing well.

Once the onions have finished pickling, drain the pickling vinegar into the yoghurt, reserving the onions, and stir through. Taste to see if it’s sharp enough – add a splash more vinegar if needed.

When ready to cook, heat the barbecue ready for direct cooking, leaving an area of the barbecue without fire so you have room to move anything that is getting too hot. Once it’s hot, give the grill a really good scrub clean with a wire brush, taking care not to burn yourself. The burgers are a touch delicate and cooking on a squeaky clean grill helps prevent them falling apart (alternatively, you could grill them on a hot plate or vegetable grilling tray).

Lay the burgers on the grill, directly over the fire, and cook for around 4 minutes on each side, using a fish slice to turn. Slide slightly away from the fire if they appear to be catching.

To serve, scatter the salad over the flatbreads and top each with 1 or 2 burgers. Spoon the saffron yoghurt and pickled onion over, then top with the reserved pine nuts and extra herbs. Roll up before eating.

This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.