Super Cheesy Lamb Burger and Welsh Rarebit Inspired Chips
with Lambs Lettuce and Pea Shoot Salad
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- Barley
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
300 grams
Lamb Mince
80 grams
Mature Cheddar Cheese
(Contains: Milk)
125 grams
Baby Plum Tomatoes
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Unsalted Butter
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
40 grams
Pea Shoots
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
¼ tbsp
Olive Oil for the Dressing
¼ tsp
Sugar for the Dressing
1 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the 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, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
In the meantime, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, 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.
Pop the burgers onto a baking tray. When the chips are half way through cooking, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While everything cooks, grate the Cheddar.
Halve the baby plums. Halve the buns.
Combine the cider vinegar, olive oil and sugar (see pantry for both amounts) in a bowl, season with salt and pepper and mix well.
Toss the baby plums through the dressing and set aside until later.
Melt the butter in a medium saucepan on medium heat. Once melted, sprinkle in the flour (see pantry for amount) and stir until it forms a paste. Continue to cook, constantly stirring for 1-2 mins.
Gradually stir in the water (see pantry for amount) and creme fraiche. Cook until thickened, stirring constantly, 4-5 mins.
Once the sauce has thickened, stir through the Worcester sauce, Dijon mustard and cheese until melted.
Remove from the heat.
Once your burgers and chips are cooked, remove from the oven.
Increase your oven temperature to 240°C/220°C fan/gas mark 9.
Move all of your chips together to the centre of the tray. Pour half of the sauce onto the chips then return to the oven until the cheese is golden and bubbling, 3-4 mins.
Just before you are ready to serve, pop the burger buns into the oven to warm through, 2-3 mins.
Transfer your bottom buns to your serving plates, top with a few leave of salad followed by your lamb burger, then spoon over the remaining cheese sauce. Sandwich close with the bun lid.
Toss the remaining leaves through your dressing.
Serve your burgers with your cheesy rarebit chips and salad alongside.
Enjoy!
