Just like a burger loves fries, lamb loves rosemary! This clever re-working of a comfort-food classic is simple to make and packed full of little 'a-ha' moments. From the juicy lamb burger with sweet chili crema, to the healthier roasted version of a sweet potato fry. Yum!
Sweet Potato, wedges
Sweet Chili Sauce
Baby Gem Lettuce
Salt and Pepper*
Preheat your oven to 425°F (to roast the sweet potatoes and toast the buns). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Strip a few rosemary leaves from the stems and finely chop 2 tsp (double for 4 ppl). On a baking sheet, toss the sweet potatoes and half the rosemary with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping the wedges over halfway through cooking, until golden-brown, 22-24 min.
Meanwhile, in a medium bowl, combine the lamb, remaining rosemary and 2 tbsp sweet chili sauce (double for 4 ppl). Season with salt and pepper. Form the lamb mixture into two 4-inch wide burger patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the burgers. Pan-fry until the burgers are cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temp. of 160°F.**)
Meanwhile, in a small bowl, combine the remaining sweet chili sauce and sour cream. Slice the tomato(es) into 1/4-inch rounds. Thinly slice the lettuce.
Split the buns in half and arrange on another baking sheet, cut-side up. Toast in the centre of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Spread the sweet chili crema on the buns, then layer with the lettuce, tomatoes and burgers. Serve the sweet potatoes on the side.