Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3396 / 874
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make fries
Preheat the oven to 200°C/180°C fan. Slice the sweetpotatoes (skins on) into fries. Add the fries to a large baking tray with a generous drizzle of vegetableoil. Toss. Sprinkle with a generous pinch of salt and the smokedpaprika. Bake for 30 min or until golden and crisp.
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 0.5/0.5/1 garliccloves.
Tip!Not keen on feta? Leave it out of the burgers and serve them in buns instead!
3 Make burgers
Combine the lambmince, onion and mint leaves in a bowl and season generously with salt and pepper. Fold the fetacheese into the mixture, then shape into 4/6/8 burger patties. Refrigerate.
Tip!These burgers can be made the day before and kept in the fridge until ready to cook.
4 Make sides
Wash the spinach. Whisk together the balsamicvinegar and oliveoil. 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 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.
Toss the spinach and shallots in the dressing. Serve the burgers alongside the sweetpotato fries, salad and tzatziki.