Minted Lamb Burgers

25 Aug

Ingredients

500 g of frozen sweet potato fries, to serve
500 g of lamb mince
1 red onion, ½ finely chopped and ½ cut into rings
3 garlic cloves, grated or crushed
30 g of mint, leaves only, finely chopped, plus 1 tbsp extra for the yoghurt sauce
1 tsp of runny honey
0.5 olive oil
3 tbsp of greek yoghurt
4 tbsp of mayonnaise, to serve
4 brioche buns
4 butter lettuce leaves, to serve
1 large tomato, cut into ½ cm-thick slices, to serve

Calories~1,050 kcal

Protein~39 g

Carbs~91 g

Fat~59 g

Fiber~8 g

Sugar~15 g

Calories~4,200 kcal

Protein~155 g

Carbs~365 g

Fat~235 g

Fiber~30 g

Sugar~60 g

Method

Step 1
Preheat the oven and bake the sweet potato fries according to the pack. Meanwhile, prepare the burger patties.
Step 2
In a large mixing bowl, add the lamb mince, the finely chopped onion, garlic, mint, honey, olive oil, 1 tsp sea salt and ½ tsp coarsely ground black pepper. Mix well using your hands, ensuring the mixture is well-combined.
Step 3
Shape the mixture into 4 burger patties. Heat a griddle pan or large frying pan over a medium-high heat until very hot. Fry the patties for 7-10 mins on each side, until golden brown and cooked to your liking, then set aside to rest on a plate, covered, for 2 mins.
Step 4
To make the yoghurt sauce, combine the greek yoghurt and 1 tbsp chopped mint in a small bowl and season to taste.
Step 5
Spread 1 tbsp mayonnaise over the bottom halves of the brioche buns, add a lettuce leaf, a few rings of red onion, a couple of tomato slices, a burger patty and a generous spoon of the yoghurt sauce followed by the top half of the bun.
Step 6
Serve with sweet potato fries.

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