Turkish-Style Smashed Lamb Taco Burgers

Ingredients

• 1 Large potato (Thinly sliced into shoestring fries)
• Vegetable oil (For frying)
• 1 tbsp Salt (Add immediately to the fries after frying)
• 200 ml Water (For pickling liquid)
• 100 g Sugar (For pickling liquid)
• 100 ml Red wine vinegar (For pickling liquid)
• Peppercorns (A handful)
• Red onion (Thinly sliced; amount not specified in the written ingredient list, but the transcript says to add sliced onions to the pickling liquid)
• 500 g Lamb mince (For the smashed taco patties)
• 1 tbsp Paprika (For the lamb)
• 1 tsp Cumin (For the lamb)
• 1 tbsp Za’atar (For the lamb; blend composition not specified)
• 1 tbsp Onion powder (For the lamb)
• 1 Garlic (Grated, for the lamb)
• 1 tsp Salt (For the lamb)
• Parsley (A handful, finely chopped)
• Salt (Additional salt, to taste)
• Black pepper (Cracked, to taste)
• Olive oil (A tiny drizzle, for the lamb)
• Goat cheese or feta (For topping the lamb; amount not specified)
• 5 Tomatoes (Deseeded and diced)
• 1.5 Shallots (Very finely diced; source specifies 1–2)
• Fresh mint (Finely chopped; amount not specified)
• Fresh coriander (Finely chopped; amount not specified)
• Lemon (A tiny squeeze of juice for the salsa)
• 4 tbsp Extra-virgin olive oil (For the salsa)
• Salt (A pinch, for the salsa)
• 1 Garlic (Crushed, for the salsa)
• 4 tbsp Natural yogurt (For the yogurt sauce)
• 1 Garlic (Grated, for the yogurt sauce)
• 0.5 Lemon juice (Juice of half a lemon)
• Water (A splash, to loosen the yogurt sauce)
• Lemon zest (Zest of a whole lemon, to finish the yogurt sauce)
• 1 tsp Salt (For the yogurt sauce; source says “salt / pepper” at 1 tsp, amount allocation unclear)
• Black pepper (For the yogurt sauce; source says “salt / pepper” at 1 tsp, amount allocation unclear)
• 3 tbsp Unsalted butter (For the hot oil)
• 1 tbsp Paprika (For the hot oil; smoked paprika is suggested as an optional deeper-flavored choice)
• Chili flakes (A pinch; source wording includes “long shot,” so the intended amount is uncertain)
• Salt (A tiny pinch, for the hot oil)
• Pomegranate (For garnish; amount not specified)
• Tacos (For serving; amount and taco type not specified)

Steps

1. 1

   Thinly slice the potato into shoestring strips.

2. 2

   Fry the potato strips in vegetable oil until crispy. The source does not state an oil temperature or frying time.

3. 3

   Season the hot fries immediately with the listed tablespoon of salt.

4. 4

   Bring the water, sugar, red wine vinegar, and peppercorns to a boil, then let the mixture simmer for five minutes.

5. 5

   Let the pickling liquid cool. Thinly slice the red onion, place it in a jar, pour the cooled liquid over it, and shake the jar. The source does not specify a pickling rest time.

6. 6

   Dice the deseeded tomatoes and very finely dice the shallots. Finely chop the mint and coriander.

7. 7

   Combine the tomatoes, shallots, herbs, a tiny squeeze of lemon, extra-virgin olive oil, a pinch of salt, and crushed garlic to make the salsa.

8. 8

   In a bowl, combine the natural yogurt, grated garlic, juice of half a lemon, salt, and pepper. Add a splash of water to loosen the sauce and mix. Finish with the zest of a whole lemon over the yogurt.

9. 9

   Season the lamb mince with paprika, cumin, za’atar, onion powder, grated garlic, the measured teaspoon of salt, chopped parsley, additional salt and cracked black pepper to taste, and a tiny drizzle of olive oil.

10. 10

    Place portions of the seasoned lamb on the tacos and smash them down. Cook until the meat develops color; the source does not state a pan, cooking temperature, or cooking time.

11. 11

    Add goat cheese or feta to the lamb and cook until the cheese melts.

12. 12

    For the hot oil, melt the unsalted butter with paprika, a pinch of chili flakes, and a tiny pinch of salt. The source lists this topping but does not describe its preparation, so this is a minimal connective method.

13. 13

    Top or serve the tacos with the fresh salsa, yogurt sauce, pickled onion, hot butter-paprika mixture, pomegranate, and shoestring fries. The source does not give a more detailed assembly order.

Notes

The transcript does not state a method for preparing the hot butter-paprika topping or give detailed final taco assembly instructions; the minimal topping and serving actions above are connective handling. It also does not specify pickling duration, frying temperature, or lamb cooking time. The written ingredient list omits the quantity of red onion, although the transcript explicitly calls for thinly sliced onions.

Nutrition per serving

• main
• dinner
• Turkish-inspired
• lamb
• tacos
• fried
• spicy
• fresh herbs