We’ve flipped the classic Greek combo of mint, feta, and lamb into an easy and succulent bite with this delicious burger! With a welcome addition of sweet caramelised onion, topped off with a soft brioche-style bun, this might just serve as fair competition to your everyday beef burger.
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
3 unit
potato
½ unit
onion
2 clove
garlic
1 bunch
mint
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 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
2 unit
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 unit
tomato
1 tub
Greek-Style Yoghurt
(Contains Milk; )
1 head
cos lettuce
olive oil
4 tsp
balsamic vinegar
2 tsp
water
1.5 tsp
brown sugar
1 unit
egg
(Contains Egg; )
¼ tsp
salt
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the chips are baking, thinly slice the red onion (see ingredients list). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is cooking, finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. In a medium bowl, combine the lamb mince, garlic, fine breadcrumbs, egg, the salt, crumbled feta and 1/2 the mint. Season with a good pinch of pepper. Shape the lamb mixture into patties slightly larger than your burger buns (you should get one patty per person). TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
Wipe out the pan and return to a mediumhigh with a drizzle of olive oil. When the oil is hot, add the lamb patties and cook until just cooked through, 4–5 minutes each side.
While the lamb patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. Thinly slice the tomato into rounds. In a small bowl, combine the Greek yoghurt, remaining mint and a drizzle of olive oil. Season to taste with salt and pepper.
Cut the burger buns in half. Top the base of each bun with a mint and feta lamb patty, a slice of tomato, some caramelised onion, a few cos lettuce leaves and the mint yoghurt. Serve the potato chips on the side.