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Lamb Bistro Burgers and Pickled Shallots

Lamb Bistro Burgers and Pickled Shallots

with Lemony Potato Wedges

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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!

Allergens:Soy/SojaWheat/BléEgg/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

460 g

Russet Potato

28 g

Baby Spinach

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Montreal Steak Spice

50 g

Shallot

2 unit

Garlic, cloves

1 unit

Lemon

½ cup

White Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1100 kcal
Fat63 g
Saturated Fat22 g
Carbohydrate93 g
Sugar9 g
Dietary Fiber7 g
Protein41 g
Cholesterol145 mg
Sodium1300 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Zester
Small pot
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.

4

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.

5

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!)

6

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.