Tonight's meal will transport your tastebuds to warmer climates. These saucy, spicy, fragrant lamb burgers are inspired by Punjabi-style lamb skewers grilled over the fire. Spiced potato wedges and curried mayo provide classic sides with a twist!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Indian Spice Blend
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 2 tsp Indian Spice Mix (dbl for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 22-24 min.
While potatoes roast, add lamb, panko, 2 tbsp tikka sauce and 1/4 tsp salt (dbl both for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When the pan is hot, add patties to the dry pan. Pan-fry until patties are golden-brown and cooked through, 4-6 min per side.**
While patties cook, halve buns. Arrange buns on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Add mayo and remaining Indian Spice Mix to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add remaining tikka sauce to a small pot over medium heat. Cook, stirring occasionally, until sauce is warmed through, 2-3 min.
Spread warmed tikka sauce on top buns. Spread half the curry mayo on bottom buns, then stack with burgers and spring mix. Close with top buns. Divide burgers and potatoes between plates. Serve remaining curry mayo on the side for dipping.