Wales' Lamb and Mint Burger
with Potato Wedges and Chimichurri Tomato Salad
"Cymru am byth!" Show your support this Six Nations with burgers inspired by each team's homeland! An homage to Welsh lamb, this Lamb and Mint Burger is best served pitch-side with wedges and a zingy chimichurri tomato salad.
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)
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Sliced Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
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 them 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.
Meanwhile, pick the mint leaves from their stalks and finely chop (discard the stalks).
In a large bowl, combine half the mint with the breadcrumbs, 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 the mince 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.
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 red chilli lengthways, deseed and finely chop.
Add the chilli (careful, it's hot - add less if you'd prefer things milder), red wine vinegar, olive oil for the dressing (see pantry for amount) and remaining mint to the tomatoes.
Season with salt and pepper, then mix together and set aside.
Halve the burger buns. Grate the Cheddar 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 into the oven to warm through, 3-4 mins.
When everything's ready, spread the mayo (see pantry for amount) over the bun lids.
Lay a cheesy lamb burger on top of each bun base, then sandwich shut with the bun lids.
Serve with the wedges and chimichurri tomato salad alongside.
Enjoy!
