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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

340 g

Sweet Potato, wedges


10 g


3 tbsp

Sweet Chili Sauce

2 unit

Burger Bun

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

3 tbsp

Sour Cream


100 g

Baby Gem Lettuce

80 g

Roma Tomato

Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories805 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate80 g
Sugar18 g
Dietary Fiber8 g
Protein29 g
Cholesterol110 mg
Sodium832 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.