Minted Lamb and Feta Burger
with Greek Salad
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 little incarnation, we’ve taken ground lamb and thrown in a Greek twist with a minty fresh kick.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Lamb
4 unit
Burger Bun
(Contains Egg, Gluten, Milk)
113 g
Red Onion, sliced
20 g
Garlic
2 unit
Green Onion
10 g
Mint
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
4 unit
Mayonnaise
(Contains Egg, Sulphites, Mustard)
½ tsp
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Lemon
170
Romaine Lettuce
Not included in your delivery
2
Sugar*
5
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your broiler to low (to toast the buns). The thumbprint technique in Step 2, helps the patties keep their shape when cooking! Not sure what to do with the leftover lemon? Use it to freshen up a glass of water!
Wash and dry all produce.* Heat a large non-stick pan over medium heat. When the pan is hot, add 2 tbsp oil, then the red onions. Cook until slightly softened, 3-4 min. Add 2 tsp sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 9-10 min.
Meanwhile, mince or grate garlic. Thinly slice green onions. Roughly chop mint leaves. In a medium bowl, combine lamb, garlic, half the feta, half the mint and half the green onions. Season with pepper and 1/2 tsp salt. Form mixture into four 4-inch wide burger patties. Lightly make a thumb print into each burger. (NOTE: Don't push all the way through!)
When the onions are dark golden-brown, remove the pan from the heat and add the vinegar. Stir together, until the vinegar is absorbed, 1 min. Transfer the onions to a small bowl and set aside. Wipe the pan clean.
Heat the same pan over medium heat. When the pan is hot, add the burgers to the dry pan. Pan-fry until the burgers are golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Meanwhile, cut the buns in half, then arrange them cut-side up on a baking sheet.
Toast buns in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Meanwhile, zest and juice the lemon. In another medium bowl, stir together lemon zest, remaining mint, remaining feta, remaining green onion, 2 tbsp lemon juice and 3 tbsp oil. Add lettuce and toss to coat.
Spread each bun with mayo, then top with the burger, caramelized onions and some salad. Serve any remaining salad to the side.
