Kebab-Inspired Lamb Burgers
with Feta Potato Wedges- Milk
- Soy
- Wheat
- Barley
- Egg
- Mustard
- Sulphites
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.
Ingredients
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
Dill
100 mL
Greek Yogurt
(Contains: Milk)
4 tbsp
Mayonnaise
(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
Oil*
1.25 tsp
Sugar*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the savory spices and creamy feta sauce, praising the burger's moistness and overall gourmet taste.
- Ease of prep: Some found it challenging to time all components; consider starting the potatoes early as they take longer to cook.
- Suggestions: Toast only the top bun to prevent sogginess; add a bit of sugar to the sauce to balance acidity.
- Leftovers: Many had extra sauce; consider providing ideas for using leftover sauce as a veggie dip.
- Portions: Several reviewers wanted more potato wedges; consider using larger potatoes or increasing the quantity.
