Lamb Bistro Burgers and Pickled Shallots
with Lemony Potato Wedges
Is there anything better than an ooey-gooey cheeseburger with all the fixings?! And making it yourself is that much more satisfying. Juicy ground lamb and a side of lemony seasoned wedges turns this meal into the perfect bistro takeout-fakeout!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
460 g
Russet Potato
28 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Montreal Spice Blend
50 g
Shallot
2 unit
Garlic, cloves
1 unit
Lemon
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then 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, zest, then juice lemon. Peel, then mince or grate garlic. Peel, then thinly slice shallot. Add mayo, 1/4 tsp garlic, 1/4 tsp lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Add shallots, vinegar, remaining lemon juice, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including liquid, to a medium bowl. Place in the fridge to cool.
Combine lamb, Montreal Steak Spice and remaining garlic in another medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!)Form mixture into two 4-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. Pan-fry until cooked through, 4-5 min per side.** Sprinkle cheese over patties. Cover and set aside off heat to melt.
Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)
Add remaining lemon zest, 1 tbsp butter and potato wedges to a large bowl. Gently toss until butter melts and potato wedges are coated. Spread 1/2 tbsp lemon aioli over top buns. Stack spinach, patties and pickled shallots on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining lemon aioli on the side for dipping.
