Easy Garlic & Herb Lamb Burger
with Wedges, Caramelised Onion & Dill-Parsley Mayo
Did someone say they ordered a burger and fries? Because we have something a little better than that. How about a lamb burger infused with garlic and herbs, balanced with sweet caramelised onion. Can’t get enough of that herby taste, well this burger has a layer of our dill-parsley mayo ready to go. Of course we can’t forget the fries, but let’s upgrade it to crispy potato wedges because who doesn’t love wedges? Order up!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
Brown Onion
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Garlic & Herb Seasoning
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
Mixed Leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• While the onion is cooking, add the egg, lamb mince, fine breadcrumbs and garlic & herb seasoning to a large bowl. Season with pepper and mix to combine. Shape lamb mixture into patties (1 per person), slightly larger than your burger buns.
TIP: Make a shallow indent in centre of each patty to help prevent it puffing up as it cooks.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook lamb patties until just cooked through, 4-5 minutes on each side. • While patties are cooking, bake burger buns directly on a wire oven rack until heated through, 3 minutes.
• Slice burger buns in half, then spread bases with some dill & parsley mayonnaise. • Top with a lamb patty, caramelised onion and some mixed leaves. • Serve with wedges. Enjoy!