Minted Lamb and Feta Burgers

with Sweet Potato Fries, Salad and Tzatziki

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low-carb
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Instructions

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1 Make fries

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a generous drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt and the smoked paprika. Roast in the oven for 30 min or until golden and crisp.

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2 Prep

Meanwhile, finely chop or grate the onion. Finely chop the mint leaves. Chop the feta into small cubes. Finely slice the shallots. Peel and mince the garlic.

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3 Make burgers

Combine the lamb minceonion and mint leaves in a bowl and season generously with salt and pepper. Fold the feta cheese into the mixture, then shape into 4/6/8 burger patties. Refrigerate.

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4 Make sides

Wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing. Grate the cucumber, then squeeze out any excess water. Add the grated cucumber to a bowl. Add the Greek yogurt, garlic and a pinch of salt. Mix well and set aside. 

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5 Cook burgers

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through.

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6 Serve

Toss the spinach and shallots in the dressing. Serve the burgers alongside the sweet potato fries, salad and tzatziki.

Tips for fussy eaters

Leave the feta out of the burgers and serve them in buns!

Pro tip

These burgers can be made the day before and kept in the fridge until ready to cook!

These burgers are inspired by Greek 'bifteki'!

Cooking Time: 35 min

Cals 726 · Prot 48 · Carbs 49 · Fat 42

Gluten-Free

Ingredients

Number of people

Minted lamb and feta burgers

Lamb mince 350 Grams
Red onion 1 Piece
Fresh mint 10 Grams
Feta cheese 100 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Sweet potato fries

Sweet potatoes 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams

Side salad

Shallots 1 Piece
Baby spinach 60 Grams
Balsamic vinegar 15 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Tzatziki

Garlic cloves 0.5 Piece
Cucumber 0.5 Piece
Greek yogurt 150 Grams
Salt 0.5 Tsp

These burgers are inspired by Greek 'bifteki'!

Cooking Time: 35 min

Cals 726 · Prot 48 · Carbs 49 · Fat 42

Gluten-Free

Instructions

photo

1 Make fries

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a generous drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt and the smoked paprika. Roast in the oven for 30 min or until golden and crisp.

photo

2 Prep

Meanwhile, finely chop or grate the onion. Finely chop the mint leaves. Chop the feta into small cubes. Finely slice the shallots. Peel and mince the garlic.

photo

3 Make burgers

Combine the lamb minceonion and mint leaves in a bowl and season generously with salt and pepper. Fold the feta cheese into the mixture, then shape into 4/6/8 burger patties. Refrigerate.

photo

4 Make sides

Wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing. Grate the cucumber, then squeeze out any excess water. Add the grated cucumber to a bowl. Add the Greek yogurt, garlic and a pinch of salt. Mix well and set aside. 

photo

5 Cook burgers

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through.

photo

6 Serve

Toss the spinach and shallots in the dressing. Serve the burgers alongside the sweet potato fries, salad and tzatziki.

Tips for fussy eaters

Leave the feta out of the burgers and serve them in buns!

Pro tip

These burgers can be made the day before and kept in the fridge until ready to cook!

Ingredients

Number of people

Minted lamb and feta burgers

Lamb mince 350 Grams
Red onion 1 Piece
Fresh mint 10 Grams
Feta cheese 100 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Sweet potato fries

Sweet potatoes 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Smoked paprika powder 2 Grams

Side salad

Shallots 1 Piece
Baby spinach 60 Grams
Balsamic vinegar 15 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Tzatziki

Garlic cloves 0.5 Piece
Cucumber 0.5 Piece
Greek yogurt 150 Grams
Salt 0.5 Tsp
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