Minted Lamb & Fetta Burger
with Crunchy Salad
A thing of such delicious, dribble-down-your-chin simplicity, the noble burger can be re-invented time and time again to create the most divine dinnertime results. For this little incarnation, we’ve taken lamb mince and thrown in a Greek twist with a kick of minty freshness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
brown onion
1 packet
lamb mince
1 block
fetta cheese
(Contains: Milk;)
1 bunch
mint
1 bunch
spring onions
2
Bake-At-Home Wholemeal Burger Buns
(Contains: Gluten;)
2 tbs
aioli
(Contains: Milk, Eggs;)
1 head
Gem Lettuce
2
radishes
Not included in your delivery
1 tbs
olive oil
1 tsp
brown sugar
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the brown onion, spring onion, and radishes. Crumble the fetta cheese, and finely chop the mint.
Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 4 minutes, or until soft. Add the brown sugar and cook for a further 4 minutes, or until caramelised. Set aside in a small bowl and cover with aluminium foil to keep warm.
In a medium bowl combine the lamb mince, fetta cheese, half the mint and half the spring onion. Season with salt and pepper. Using gloved hands shape the mixture into patties (one per person).
Place the same frying pan back over a medium-high heat. The pan should still have some oil, but if not add a dash more. Add the lamb patties and cook for 4 minutes on each side, or until cooked through.
Meanwhile place the bake-at-home wholemeal burger buns in the oven for 5 minutes to finish baking. Halve and spread with the aioli.
In the second medium bowl, combine the gem lettuce, radish, remaining spring onion and remaining mint. Drizzle with the remaining olive oil and balsamic vinegar, and season with salt and pepper.
To serve, assemble the burgers. Place the caramelised onion in each roll and top with a lamb and fetta patty and a little of the crunchy salad. Serve with the remaining crunchy salad on the side.
