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Lamb Burger and Homemade Tzatziki

Lamb Burger and Homemade Tzatziki

with Sweet Potato Chips and Greek Style Salad

Street Food
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This Lamb Burger and Homemade Tzatziki is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:Cereals containing glutenMilkSulphites

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 sachet

Chermoula Spice Mix

300 grams

Lamb Mince

½ unit(s)


75 grams

Greek Style Natural Yoghurt


50 grams

Greek Style Salad Cheese


1 sachet

Cider Vinegar


2 unit(s)

Medium Tomato

30 grams

Black Olives

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Burger (1 tsp)

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3980 kJ
Energy (kcal)951 kcal
Fat41.0 g
of which saturates18.0 g
Carbohydrate97 g
of which sugars25.0 g
Protein47 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then 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, 25-30 mins. Turn halfway through.


Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic, breadcrumbs, chermoula spice mix and water for the breadcrumbs (see ingredients for amount) into a large, then mix to combine. Add the lamb mince, season with salt (see ingredients for amount) and pepper, then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.


Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.


Meanwhile, trim and halve the cucumber lengthways (see ingredients for amount). Scoop out the seeds and discard, then coarsely grate half of it. Place the grated cucumber in a sieve and press with the back of a spoon to remove as much water as possible then pop into a small bowl along with the yoghurt. Season with salt and pepper, then mix well.


Chop the remaining cucumber into small pieces. Crumble the Greek style salad cheese. In another bowl, mix together the vinegar and olive oil for the dressing (see ingredients for amount), then season with salt and pepper. Chop the tomatoes into 2cm pieces and toss in the dressing. Just before serving, add the chopped cucumber and olives to the bowl with the tomatoes and mix together. Halve the burger buns and pop onto a baking tray and into the oven to warm through, 2-3 mins.


When everything is ready, spread the tzatziki onto the base of each bun. Lay the burgers on top, then close with the bun lids. Serve the lamb burgers on your plates with the sweet potato chips and salad alongside. Scatter the Greek style salad cheese over the salad to finish. Enjoy!