Sticky pomegranate beef burgers with tahini-cucumber salad
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Sticky pomegranate beef burgers with tahini-cucumber salad
Beef patties glazed with pomegranate molasses are layered up with rocket, pomegranate seeds and a garlicky yogurt for a Middle Eastern twist on classic burgers. The crunchy tahini-cucumber salad is the perfect partner
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
758Kcal
Fat
43gr
Saturates
17gr
Carbs
53gr
Sugars
16gr
Fibre
7gr
Protein
39gr
Salt
1.7gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 200g Greek yogurt
- 1 garlic clove, finely grated
- zest of ½ lemon
- 4 quarter pounder beef burgers
- 2 tbsp pomegranate molasses
- 4 brioche burger buns, split
- 1 x 60g pack wild rocket
- 1 x 80g pack pomegranate seeds
For the salad
- 2 cucumbers
- zest and juice of 1 lemon
- 2 tbsp tahini, stirred
- 4 tbsp olive oil
- 1 tbsp clear honey
- 1 echalion shallot, thinly sliced
- 50g crispy onions
- 2 tbsp sesame seeds (we used a mix of black and white)
Step by step
- Heat the barbecue for direct cooking. In a bowl, combine the yogurt, garlic, lemon zest and some seasoning. Set aside in the fridge until needed.
- For the salad, gently bash the cucumbers with a rolling pin, then roughly chop into chunks. Put in a sieve, mix with a pinch of salt and set over a bowl for 15 minutes to drain away any excess water. Meanwhile, in a separate bowl, whisk together the lemon zest and juice, tahini, 2 tablespoons of the olive oil, the honey and some seasoning. Add the drained salted cucumber and shallot, then mix well.
- Season both sides of the beef patties. Once the barbecue coals are white, grill the burgers for 3-5 minutes on each side. Once flipped, brush the tops with the pomegranate molasses. Toast the buns, split-sides down, on the barbecue too.
- Toss together the rocket, pomegranate seeds, remaining oil and some seasoning. Spread the garlic yogurt over the buns, then assemble the burgers with the patties and rocket salad. Serve with the tahini-cucumber salad, scattered with the crispy onions and sesame seeds.
Cook's tip
Gently press your thumb into the centre of the patties before grilling – this prevents them from puffing up in the middle.
