Lamb and Fig Burgers
with Feta Aioli and Potato Wedges
Honey-sweet fig spread makes a perfect glaze for rich, savoury lamb patties. Creamy feta aioli is a super burger spread, as well as a delicious dipper for the potato wedges!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
460 g
Russet Potato
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
1 tsp
Garlic Salt
28 g
Baby Spinach
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
3 unit
Garlic, cloves
1 tbsp
Lemon-Pepper Seasoning
½ cup
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Fig Spread
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1/2-inch wedges. Add potatoes, half the Lemon-Pepper Seasoning, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, peel, then mince or grate garlic. Add mayo, feta and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Add lamb, breadcrumbs, remaining Lemon-Pepper Seasoning, remaining garlic salt and any remaining garlic to a medium bowl, then mix to combine. (TIP: If you prefer a more tender patty add an egg to the mixture!)Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**Remove the pan from heat, then carefully drain and discard excess fat. Top patties with fig spread, then cover to keep warm.
Halve buns. Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some feta aioli onto bottom buns. Stack spinach and patties on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining feta aioli alongside potato wedges for dipping.
