Equipment
Ingredients
Garlic Lemon Potato Wedges
- 800 g russet or agria potatoes, scrubbed and cut into wedges
- 30 ml olive oil
- 5 g garlic powder
- 3 g dried oregano
- 5 g salt
- 15 ml lemon juice, freshly squeezed
Lamb and Feta Burgers
- 500 g ground lamb, cold
- 100 g feta cheese, crumbled
- 1 red onion, finely diced
- 2 garlic, minced
- 3 g ground cumin
- 3 g salt
- 2 g black pepper, freshly ground
Cucumber Mint Slaw
- 1 english cucumber, grated
- 200 g red cabbage, finely shredded
- 150 g greek yogurt, full fat preferred
- 15 g fresh mint, finely chopped
- 15 ml lemon juice
- 2 g salt
Assembly
- 4 brioche or ciabatta buns
- 50 g baby spinach, washed and dried
Nutrition (per serving)
Method
Preheat your oven to 220C/430F. Line a baking sheet with parchment paper or leave bare for crispier results.
In a large bowl, toss the potato wedges with olive oil, garlic powder, dried oregano, and salt until evenly coated.
Spread the potatoes in a single layer on the baking sheet, ensuring they do not overlap. Bake for 35-40 minutes, flipping halfway through, until deep golden brown and crispy.
While the potatoes bake, place the grated cucumber in a sieve over a bowl or sink. Sprinkle lightly with a pinch of salt and let sit for 10 minutes, then forcefully squeeze out as much water as possible using your hands or a clean kitchen towel.
In a medium bowl, combine the squeezed cucumber, shredded red cabbage, greek yogurt, fresh mint, 15ml lemon juice, and salt. Mix thoroughly and refrigerate until assembly.
In a large mixing bowl, gently combine the ground lamb, crumbled feta, finely diced red onion, minced garlic, ground cumin, salt, and black pepper. Mix with your hands just until the ingredients are distributed.
Divide the lamb mixture into 4 equal portions and shape into patties slightly wider than your burger buns. Press a shallow dimple into the center of each patty to prevent bulging during cooking.
Heat a cast iron skillet or grill pan over medium-high heat. Once hot, sear the lamb patties for 4-5 minutes per side. Cook until a dark crust forms and the internal temperature reaches 71C/160F for food safety.
Remove the potato wedges from the oven. While they are still piping hot, toss them with the remaining 15ml of lemon juice.
Briefly toast the burger buns in the hot skillet until the cut sides are golden and crispy.
Build the burgers: layer a handful of baby spinach on the bottom bun, place the hot lamb and feta patty on top, and pile a generous amount of the cucumber mint slaw over the meat. Cap with the top bun and serve immediately alongside the hot garlic lemon potato wedges.
Chef's Notes
- Ground lamb can be highly variable in fat content. A ratio of 80/20 meat to fat is ideal for a juicy burger without causing excessive shrinkage or flare-ups.
- Adding lemon juice to potatoes before baking can inhibit crisping. Always toss them with the acidic lemon juice immediately after they come out of the oven so it absorbs into the hot crust.
- Feta does not melt like traditional burger cheeses, but rather softens. Keep the crumbles fairly small (pea-sized) so they distribute evenly and bind properly within the meat patty.
- To elevate the slaw, consider adding a pinch of sumac or toasted sesame seeds for extra depth and texture.
Storage
Refrigerator: 3 days — Store patties, slaw, and wedges in separate airtight containers. Buns should be stored at room temperature.
Freezer: 1 month — Only the cooked lamb patties can be frozen successfully.
Reheating: Reheat patties in a skillet over medium heat. Reheat wedges in a 200C oven until crispy. Do not heat the slaw.
