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Rosemary Lamb Burgers

Rosemary Lamb Burgers

with Sweet Potato Wedges

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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!

Allergens:Egg/OeufWheat/BléMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

250 g

Ground Lamb

340 g

Sweet Potato, wedges

10 g

Rosemary

3 tbsp

Sweet Chili Sauce

2 unit

Burger Bun

(ContainsEgg/Oeuf,Wheat/Blé,Milk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

100 g

Baby Gem Lettuce

80 g

Roma Tomato

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories805 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate80 g
Sugar18 g
Dietary Fiber8 g
Protein29 g
Cholesterol110 mg
Sodium832 mg
Utensils
Utensils
Measuring Spoons
Baking Sheet
Medium Bowl
Large Non-Stick Pan
Small Bowl
InstructionsPDF
Instructions
1

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.

2

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).

3

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.**)

4

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.

5

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!)

6

Spread the sweet chili crema on the buns, then layer with the lettuce, tomatoes and burgers. Serve the sweet potatoes on the side.

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