HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb And Mint Burger
topBanner
Lamb and Mint Burger

Lamb and Mint Burger

with Cheese and Onion Wedges

Read more

"What's more British than cheese and onion?" our Chef André asks. "Mint and lamb, perhaps?" he replies. So, go on, get stuck in - and let us know what you think of it!!

Tags:SpicyFamily Friendly
Allergens:MilkMustardSulphitesEggCereals containing glutenSoya

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 conflict 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 Time45 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 pack(s)

Red Potato

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)

Mint

500 grams

Lamb Mince

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Cucumber

90 grams

Mature Cheddar Cheese

(ContainsMilk)

½ tsp

Dijon Mustard

(ContainsMustard, Sulphites)

1 tbsp

White Wine Vinegar

(ContainsSulphites)

4 unit(s)

Brioche Bun

(ContainsMilk, Egg, Cereals containing gluten, Soya)

Not included in your delivery

4 tbsp

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3464 kJ
Energy (kcal)828 kcal
Fat42.0 g
of which saturates15.0 g
Carbohydrate78 g
of which sugars9.0 g
Protein39 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Bowl
Grater
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200 degrees. Cut the red potato in half lengthways (no need to peel) and then chop into wedges approximately the size of your thumb. Pop them on a baking tray and drizzle with oil and a generous pinch of salt. Toss well and roast on the top shelf of your oven for 30 mins.

2

Cut the red onion in half through the root and peel. Thinly slice one half into half moon shapes and chop the other half into the smallest cubes as you can. Peel and grate the garlic (or use a garlic press if you have one). Finely shred the mint leaves.

3

Pop the lamb mince in a mixing bowl and add your finely chopped onion cubes, garlic and two-thirds of your mint leaves. Add a pinch of salt and a good grind of black pepper. Mix everything together and shape into equal-sized burgers.

4

For your salad, remove the root from the baby gem lettuce and separate the leaves. Cut the ends off the cucumber, quarter your cucumber lengthways and then scrape out the seeds with a spoon. Chop your strips of cucumber into 2cm chunks. Add your cucumber and your remaining mint to your lettuce leaves.

5

Grate the cheddar cheese and then make a dressing for your salad. Mix the Dijon mustard (amount specified in the ingredient list) with the white wine vinegar and the olive oil (amount specified in the ingredient list) and season with a pinch of salt.

6

Once your wedges have been cooking for 15 mins, turn them to make sure they brown evenly, then add your sliced onion. Toss well then return the tray to your oven for the remaining 15 mins.

7

Heat a frying pan over high heat and add a splash of oil. When the oil is hot, add your burgers and cook for 6 mins. Keep the heat high to make sure they brown nicely. Turn after 6 mins and cook for 6 mins more. Tip: The burgers are cooked when they are no longer pink in the middle.

8

When your wedges are cooked, remove the tray from your oven and heat your grill to high. Slice each brioche bun in half and toast under your grill until golden brown. Sprinkle all of your cheese on top of your wedges and pop them under your grill. Grill for 2 mins or until your cheese is bubbling.

9

Toss your salad in your dressing. Put a few leaves on the bottom part of your bun, top with a burger and then pop on the top of your bun. Serve your burger with a generous portion of your cheese and onion wedges and some salad. Enjoy!