Greek Inspired Lamb Burger and Wedges
with Greek Style Cheese and Pickled Onion
This Greek Inspired Lamb Burger and Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
½ unit(s)
Red Onion
12 grams
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Garlic Clove
1 sachet(s)
Lemon & Herb Seasoning
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the wedges cook, halve, peel and slice the red onion as thinly as you can (see ingredients for amount).
Pop it into a small bowl and add the red wine vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Meanwhile, peel and grate the garlic (or use a garlic press).
TIP: Keep the other half of the red onion for another recipe.
In a large bowl, combine the garlic, lemon & herb seasoning, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
When the burgers and wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Strain the liquid from the pickled onion into a medium bowl. Add the rocket to the bowl and toss to coat in the pickling liquid. Taste and season with salt and pepper if needed.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Top the bases with the lamb burgers and the pickled onion, then crumble the cheese on top. Sandwich shut with the bun lids.
Serve with the wedges and rocket salad alongside.
Enjoy!
