Rosemary Lamb Burgers with Sweet Potato Chips
and Sour Cream Dip
There’s nothing quite like taste and sound to spark nostalgia. When our fresh-faced Head Chef was at university in the West Country, his favourite indulgence used to be the juicy lamb burgers down at his local pub. Many a productive afternoon of revision was spent in the beer garden of the Hog & Badger eating these BBQ’d delights and washing them down with a refreshing soft drink (ahem). If you have time to light up the BBQ (and make a jug of sangria) it can only enhance the experience!
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.
Ingredients
250
Lamb Mince
1
Sweet Potato
Small Sweet Potato
1
Rosemary
2.5
Sweet Chilli Sauce
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
½
Sour Cream
(Contains Milk)
1
Baby Gem Lettuce
Nutritional information
Utensils
Instructions
Take the lamb mince out of your fridge around 45 mins prior to cooking if you can - bringing it up to room temperature will mean it cooks more evenly later.
Pre-heat your oven to 220 degrees and scrub the sweet potato under water. Chop the sweet potato in half lengthways and then chop lengthways into chips. Toss in a splash of olive oil and a good pinch of salt and black pepper. Pop on a baking tray and cook on the top shelf of your oven for around 30-40 mins until crispy (turning once).
Strip the leaves from the rosemary and chop them finely. In a bowl mix the rosemary, lamb mince and sweet chilli sauce. Add in a pinch of salt and a few good grinds of black pepper, stir well.
Shape the lamb mixture into equal-sized patties (one each). Tip: Press the meat together only as hard as you need to for it to stick. The more loosely packed the meat the better the burger!
Heat a splash of olive oil on medium-high heat in a non-stick frying pan. Once hot, gently add your burgers and cook for around 4 mins on each side. Tip: Don’t even consider turning your burger until it has formed a nice crust on the underside, or else it could stick to the pan and break up.
Split the brioche buns in half and toast them lightly.
Serve your burgers with your chips, a good dollop of sour cream and some crunchy, shredded baby gem lettuce.
