Lamb and feta burgers with potato wedges and slaw
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Summery, Greek-inspired flavours bring this lamb burger to life, served with a cucumber slaw and garlicky potato wedges.
Ingredients
For the garlic lemon potato wedges
For the lamb and feta patties
- 500g/1lb 2oz lean lamb mince
- 1 small courgette, grated and excess water squeezed out
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 lemon, zest only
- pinch dried rosemary
- 80g/2¾oz feta
- olive oil, for cooking
- salt and freshly ground black pepper
For the cucumber lemon mint slaw
- ½ cucumber, pared into ribbons
- 1 tbsp chopped fresh mint
- ½ lemon, zest and juice
- salt and freshly ground black pepper
For the garlic yoghurt
- 100g/3½oz thick Greek-style yoghurt (0% or full-fat)
- ¼ tsp garlic granules
- 1 tbsp chopped fresh mint
- salt and freshly ground black pepper
To serve
- 4 burger buns
Method
To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper.
Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy.
Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta.
Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside.
To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside.
To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside.
To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side.
While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp.
To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side.
