Mediterranean Lamb Burgers
with Traditional Village Salad- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sulphites
A thing of such delicious, dribble-down-your-chin simplicity, the noble burger can be re-invented time and time again to create the most divine dinnertime results. For this incarnation, we've put a Greek twist on it with ground lamb and feta cheese!
Ingredients
250 g
Ground Lamb
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
80 g
Tomato
7 g
Oregano
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
½ tbsp
White Wine Vinegar
(Contains: Sulphites)
132 g
Mini Cucumber
56 g
Spring Mix
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce.
Finely chop 1/2 tbsp oregano leaves (dbl for 4 ppl). Halve cucumbers lengthwise, then cut into 1/4-inch thick half-moons. Cut tomato into 1/4-inch pieces.
Combine lamb, oregano and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form lamb mixture into two 4-inch wide patties (four patties for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Pan-fry, until patties are golden-brown and cooked through, 4-5 min per side. ** (TIP: Don't overcrowd the pan; if your pan is smaller, cook the patties in 2 batches for 4 ppl.)
While patties cook, halve buns. Arrange them on a baking sheet, cut-side up. Toast buns in the middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)
While buns toast, stir together mayo and half the feta in a small bowl. Season with pepper. Whisk together 1/2 tbsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add cucumbers, tomatoes, spring mix and remaining feta. Season with salt and pepper, then toss together.
Spread feta-mayo onto buns. Add patties and some salad to bottom buns. Finish with top buns. Serve remaining salad on the side.
