Lamb and Mint Burger
with Potato Wedges and Chimichurri Tomato Salad
"What's more British than cheese and onion?" our Chef André asks. "Mint and lamb, perhaps?" he replies. So, go on, get stuck in - and let us know what you think of it!!
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 bunch(es)
Mint
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
125 grams
Baby Plum Tomatoes
½ unit(s)
Red Chilli
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Sliced Burger Buns
(Contains Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Burgers
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel).Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then 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.
Pick the mint leaves from their stalks and finely chop (discard the stalks). Put half the mint in a large bowl. Add the breadcrumbs and water for the breadcrumbs (see ingredients for amount), then mix to combine. Add the lamb mince. Season with the salt for the burgers (see ingredients for amount) and pepper then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers to the pan and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While the burgers cook, halve the tomatoes and pop them into a medium bowl. Halve the chilli lengthways, deseed and finely chop. Add the chilli (careful, it's hot - add less if you don't like heat), red wine vinegar, olive oil for the dressing (see ingredients for amount) and remaining mint to the tomatoes. Season with salt and pepper, then mix together and set aside.
Halve the burger buns and grate the cheese. When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, pop the burger buns onto a baking tray and place on the middle shelf of your oven. Warm for 3-4 mins.
When everything is ready, pop the warmed burger buns on your plates. Lay a cheesy lamb burger on top of each bun base, spread the mayo (see ingredients for amount) on the bun lid and sandwich together. Serve with the wedges and chimichurri tomato salad alongside. Enjoy!
