I've made so many variations on lamb meatballs and burgers, but I rarely use a recipe. Hence the sketchy proportions in this recipe. It's really blog-worthy though, because the kids ate like crazy. I served these with plain bulgur wheat, a tomato salad, and tzatziki. The smash-method is excellent for cooking burgers or meatballs like these, since they get a lot of crispy surface in a short time, so they absolutely don't dry out.
Smashed lamb burgers
400 g lamb mince
Crack the egg in a bowl. Grate the garlic cloves and the lemon zest into the bowl. Add a large handful of breadcrumbs (I used panko, a Japanese variety.) Add the lamb and coriander and salt. Mix everything together.
Shape loose meatballs, no need for exact roundness. I got about 16 from this batch.
Heat olive oil in a frying pan, over medium-high heat. Add about 6 meatballs at a time, and fry for a minute without touching them - you want to develop a slight crust. Turn them over, so that the crust is up, and smash down with a spatula. Fry the now-flat patties for a minute or two on each side.