Our Plans
Lamb and Fig Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lamb and Fig Burgers

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!

Tags:
Discovery
Allergens:
Soy
Wheat
Barley
Milk
Rye
Sesame
Oats
Egg
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

460 g

Russet Potato

2 unit

Artisan Bun

(Contains Soy, Wheat)

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*

sideBannerName

Nutrition Values

Calories1220 kcal
Fat73 g
Saturated Fat16 g
Carbohydrate103 g
Sugar9 g
Dietary Fiber6 g
Protein38 g
Cholesterol126 mg
Sodium2080 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

Baking Sheet
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan

Instructions

Prep and roast wedges
1

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.)

Prep and make feta aioli
2

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.

Form patties
3

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).

Cook patties
4

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.

Toast buns
5

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!)

Finish and serve
6

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.