Minted Lamb and Feta Burgers
with a Crunchy Salad
For Da Vinci, it was Mona Lisa. For Banksy, Kate Moss. Down the centuries great artists have been moved to great feats of creativity by a beautiful muse. For Head Chef Patrick, that mythical muse is the burger. A thing of such delicious, dribble-down-your-chin simplicity, it can be re-invented time and time again to create the most divine dinner time results. For this little incarnation, he’s taken lamb mince and thrown in a Greek twist with a kick of minty freshness.
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
Potato
½
Onion
1
Baby Gem Lettuce
1
Radish
2
Spring Onion
½
Mint
250
Lamb Mince
½
Feta Cheese
(Contains Milk)
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Chop but don’t peel the potato into wedges roughly the size of your thumb. Toss the potato in a splash of olive oil, pinch of salt and a few good grinds of black pepper. Roast on the middle shelf of the oven for 25 mins.
Cut the onion in half through the root, peel and slice into thin half moon shapes. Roughly chop the babygem lettuce. Very finely slice the radish and spring onionand chop the mint
Heat drizzle of olive oil in a small frying pan on low heat. Add in the onion with a pinch of salt and sugar(if you have some). Put a lid on and gently stew for 20 mins at least. Tip: The onion is ready when it is soft and sweet.
In a bowl mix the lamb mince with half your mint and three-quarters of your spring onion. Add a sprinkle of flour (if you have some). Crumble in half the feta and season with a pinch of salt and lots of black pepper.
Mix everything thoroughly with your hands to incorporate all the ingredients. Divide the mixture into two and make two big burgers.Tip: When making the burgers, try not to squash the meat like a snowball - you need the burger to stick together but equally it tastes better when not too dense.
Heat a splash of olive oil in a non-stick frying pan on medium heat. Once hot, add your burgers and cook for 4 mins on each side. Tip:Only turn the burgers once and do so gently to avoid breaking. The burgers are cooked when they are no longer pink in the middle.
Preheat your grill to high. In a bowl mix your remaining spring onion with the radish and lettuce. Sprinkle over olive oil and a pinch of salt and pepper. Add the remaining chopped mint and lightly toss with your fingertips.
Split the brioche buns in half and lightly toast them on each side under the grill for a minute. Serve the burgers in the buns with a spoonful of your onion relish and your salad and wedges on the side.
