Lamb Bistro Burgers and Pickled Shallots
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Lamb Bistro Burgers and Pickled Shallots

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.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Lamb

2 unit

Brioche Bun

(Contains Egg, Gluten)

460 g

Russet Potato

28 g

Baby Spinach

4 tbsp


(Contains Egg, Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Montreal Spice Blend

50 g


2 unit

Garlic, cloves

1 unit


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

7 g


Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


1 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1140 kcal
Fat67 g
Saturated Fat23 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber7 g
Protein47 g
Cholesterol155 mg
Sodium1270 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.


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


Roast potato wedges

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.)

Prep and mix lemon aioli

Meanwhile, zest, then juice lemon. Peel, then mince or grate garlic. Peel, then thinly slice shallot. Roughly chop cilantro.Add mayo, half the cilantro, 1/4 tsp garlic, 1/4 tsp lemon zest and 1/2 tbsp lemon juice (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Pickle shallots

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.

Form and cook patties

Combine lamb, remaining cilantro, 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.

Toast buns

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 bun so they don't burn!)

Finish and serve

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.