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Tikka-Style Lamb Burgers

Tikka-Style Lamb Burgers

with Potato Wedges and Curry Mayo

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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!

Tags:Quick Prep
Allergens:Soy/SojaWheat/BléMilk/LaitEgg/OeufMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

460 g

Russet Potato

28 g

Spring Mix

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

½ cup

Tikka Sauce

(ContainsMilk/Lait)

1 tbsp

Indian Spice Blend

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat54 g
Saturated Fat12 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber8 g
Protein37 g
Cholesterol110 mg
Sodium1740 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.**

4

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!)

5

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.

6

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.