Greek Inspired Lamb Burger and Wedges
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Greek Inspired Lamb Burger and Wedges

Greek Inspired Lamb Burger and Wedges

with Greek Style Cheese and Pickled Onion

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Greek Inspired Lamb Burger and Wedges whilst you're watching Paris 2024 for a winning dinnertime. It's loaded with the flavours of Greece - zingy onion, garlicky lamb and salty cheese.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

450 grams


½ unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Garlic Clove

1 sachet(s)

Lemon & Herb Seasoning

10 grams


(Contains Cereals containing gluten)

200 grams

Lamb Mince

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

20 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Pickle

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

2 tbsp



Nutritional information

Energy (kJ)3136 kJ
Energy (kcal)750 kcal
Fat30.7 g
of which saturates10.9 g
Carbohydrate84.8 g
of which sugars10.2 g
Protein34.5 g
Salt2.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Small Bowl
Large Bowl
Medium Bowl


Roast the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Pickle the Onion

While the wedges cook, halve, peel and slice the red onion as thinly as you can (see ingredients for amount).

Pop it into a small bowl and add the red wine vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Make and Shape

In a large bowl, combine the garlic, lemon & herb seasoning, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake the Burgers

Pop the burgers onto a baking tray. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Finishing Touches

When the burgers and wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Strain the liquid from the pickled onion into a medium bowl. Add the rocket to the bowl and toss to coat in the pickling liquid. Taste and season with salt and pepper if needed.


When everything's ready, spread the mayo (see pantry for amount) over the bun lids. Crumble the Greek style salad cheese over the bun bases, then top with the lamb burgers and the pickled onion. Sandwich shut with the bun lids.

Serve with the wedges and rocket salad alongside.