Italian Style Lamb Burgers
with Sun-Dried Tomatoes, Pesto and Wedges
These Burgers with Wedges and Rocket are bursting full of flavours and make 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
1
Dried Italian Herbs
30
Sundried Tomatoes
200
Lamb Mince
2
Burger Buns
40
Wild Rocket
45
Green Pesto
450
Potatoes
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Chop the potato into 2cm wide wedges (no need to peel!). Pop them on a large baking tray in a single layer. Drizzle with oil and season with a pinch of salt and pepper and half the Italian style herbs. Toss to coat in the seasoning then roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
Meanwhile halve the burger buns and set aside. When the wedges have 5 mins left to cook, add the burger buns to the middle shelf of your oven on another baking tray, toast for 4-5 mins.
Finely chop the sun-dried tomatoes and pop them in a mixing bowl with the lamb mince, remaining Italian style herbs, a pinch of salt and a large grind of pepper. Mix together with your hands until well combined, then shape into burgers (1 per person). TIP: Make the burgers thinner than you want as they will get fatter as they cook.
Fifteen mins before the wedges are done, heat a drizzle of oil in a frying pan on high heat. Once the oil is hot, lay in the burgers and fry until nicely browned, 2 mins on each side. Reduce the heat to medium and continue frying them, turning occasionally, until they are cooked through, 8-10 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Once cooked, remove the pan from the heat.
Put half the pesto in a large bowl and add the olive oil (see ingredients for amount). Add a grind of pepper and mix together with a fork. Leave to the side. Once the burger buns are nicely toasted, remove from the oven. Divide the remaining pesto between the top half of each bun spreading it out with a spoon.
Place the burgers on the bottom half of the buns, finish with a little rocket and the bun top. Add the remaining rocket to the pesto dressing and toss to coat. Serve the lamb burger with the rocket and wedges alongside. Enjoy!
