Minted Lamb and Feta Burgers
with Sweet Potato Fries, Salad and Tzatziki
Instructions
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.
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.
3 Make burgers
Combine the lamb mince, onion 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.
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.
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.
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
Minted lamb and feta burgers
Sweet potato fries
Side salad
Tzatziki
These burgers are inspired by Greek 'bifteki'!
Cooking Time: 35 min
Cals 726 · Prot 48 · Carbs 49 · Fat 42
Gluten-Free
Instructions
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.
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.
3 Make burgers
Combine the lamb mince, onion 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.
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.
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.
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
Minted lamb and feta burgers
Sweet potato fries
Side salad
Tzatziki
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