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Lamb and Fig Burgers

Lamb and Fig Burgers

with Feta Aioli and Potato Wedges

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

460 g

Russet Potato

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

1 tsp

Garlic Salt

28 g

Baby Spinach

¼ cup

Italian Breadcrumbs

(ContainsSoy/Soja, Wheat/Blé, Barley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame)

3 unit

Garlic, cloves

1 tbsp

Lemon-Pepper Seasoning

½ cup


(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Feta Cheese, crumbled


2 tbsp

Fig Spread

Not included in your delivery

1 tbsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.