Kebab-Inspired Lamb Burgers
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Kebab-Inspired Lamb Burgers

Kebab-Inspired Lamb Burgers

with Feta Potato Wedges

Savoury spices and grated red onion bring all the familiar flavours of grilled kebabs to these hearty lamb patties! Alongside these succulent burgers, you'll find golden potatoes gussied up with creamy feta and fresh dill.


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Lamb

100 g

Feta Cheese, block

(Contains Milk)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk, Barley, Egg)

360 g

Yellow Potato

¼ cup

Panko Breadcrumbs

(Contains Wheat)

113 g

Red Onion

7 g


100 mL

Greek Yogurt

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

28 g

Spring Mix

Not included in your delivery

1.5 tbsp


1.25 tsp


½ tsp


0.13 tsp



Nutrition Values

Calories1160 kcal
Fat70 g
Saturated Fat24 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber7 g
Protein43 g
Cholesterol155 mg
Sodium1770 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Box Grater
Small Bowl
Large Bowl
Large Non-Stick Pan
Medium Bowl


Roast potato wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Turkish Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 25-28 min.


Meanwhile, peel, then cut half the onion into 1/4-inch slices. Using a box grater, coarsely grate remaining onion. (NOTE: Remove and discard any large pieces from the grated onion.)Roughly chop dill. Crumble feta.

Make dilly pickled onions

Add vinegar, 1 tbsp water, 1 tsp sugar and 1/8 tsp salt (dbl all for 4 ppl) to a small microwaveable bowl. (NOTE: This is your pickling liquid.)Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add sliced onions and one-third of the dill, then stir to combine. Place in the fridge to cool.

Form and cook patties

Heat a large non-stick pan over medium heat. While the pan heats, add panko, remaining Turkish Spice Blend, grated onion and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then stir to combine. Crumble lamb into the bowl, then combine again. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**Transfer patties to a plate, then cover to keep warm.

Toast buns and make sauce

Meanwhile, 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 them so they don't burn!)Meanwhile, add yogurt, mayo, half the feta, half the remaining dill and 1/4 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Finish and serve

When potato wedges are done, add remaining dill and remaining feta to the baking sheet. Toss to combine. Drain onions, discarding picking liquid. Spread some sauce onto top and bottom buns. Stack spring mix, patties and dilly pickled onions on bottom buns. Close with top buns. Divide burgers, potatoes and any remaining dilly pickled onions between plates. Serve any remaining sauce alongside for dipping.