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Greek Lamb Burger

Greek Lamb Burger

with Traditional Village Salad

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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 incarnation, we've put a Greek twist on it with ground lamb and feta cheese!

Allergens:GlutenEggSulphitesMustardMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

2 unit

Artisan Bun

(ContainsGluten)

50 g

Shallot

80 g

Roma Tomato

7 g

Oregano

4 tbsp

Mayonnaise

(ContainsEgg, Sulphites, Mustard)

½ cup

Feta Cheese

(ContainsMilk)

½ tbsp

White Wine Vinegar

(ContainsSulphites)

200 g

Zucchini

56 g

Spring Mix

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

1 g

Salt and Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Calories860 kcal
Fat56 g
Saturated Fat17 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber5 g
Protein36 g
Cholesterol125 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Box Grater
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Baking Sheet
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to toast burger buns). Finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut zucchini in half, lengthwise, then into 1/4-inch thick half moons. Cut tomato into 1/4-inch cubes. Peel, then grate the shallots.

2

Combine lamb, shallot, oregano and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form lamb mixture into two 4-inch wide burger patties. (For 4 ppl, make four 4-inch wide patties.)

3

Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. ** (TIP: Don't overcrowd the pan; if your pan is smaller, cook the patties in 2 batches for 4 ppl.)

4

While burger cook, cut buns in half, then arrange them cut-side up on a baking sheet. Toast buns in the middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)

5

While buns toast, stir together feta and mayo in a small bowl. Season with pepper. Whisk together, 1/2 tbsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add zucchini, tomatoes and spring mix. Season with salt and pepper, then toss together.

6

Spread each bottom bun with feta-mayo, then top with patties and some salad. Serve any remaining salad on the side.