Mediterranean Lamb Burger and Oregano Wedges

Ingredients

• Lamb mince

  Lean lamb and mutton mince - Tesco

  1 serving or 100g

• Wholemeal & Seeds

  Burgen

  50g

• White potatoes

  Flesh and skin, raw

  100g

• Yoghurt

  Fage

  30g

• Garlic

  Raw

  ½ clove or 2g

• Onions

  Raw

  ¼ medium or 28g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Parsley

  Raw

  1 tbsp or 4g

• Rapeseed Oil

  7 ½ ml or 8g

• Sumac

  Castella

  2 teaspoon or 200g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Butterfly, Coriander Powder

  Pt. Gunacipta Multirasa

  2g

• Paprika, Powder

  Powder, Great Value

  2g

• Cumin Powder

  Laxmi Brand

  2g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Baby Leaf Salad

  Sainsbury's

  20g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. Preheat the oven to 200C. To make the wedges, wash the potatoes and cut them into thick wedges, then add to a saucepan with salted cold water and bring to a boil. When fork-tender, drain but leave the potato wedges in the pan to steam dry for a couple of minutes.
2. Next, place onto a baking tray, add the oil coating evenly, then add to the top shelf of the oven. Bake for 20 minutes or until golden and crisp flipping halfway through, add dried oregano when done and salt to taste.
3. For the tzatziki, finely chop the mint, grate the cucumber and squeeze out all the excess water with your hands and combine both with the yoghurt. Add salt, pepper and lemon juice to taste.
4. To assemble the burger patty, start by chopping the garlic and parsley. Grate and drain the onion, and add them all to the lamb mince in a large bowl, followed by cumin, coriander, paprika, sumac and salt. Mix well with hands to combine thoroughly. Form into a ball and then flatten into a burger slightly wider than the burger bun.
5. Preheat a non-stick pan to medium-high heat. Add the lamb burger and flip once browned, set aside to rest when cooked through.
6. In the same pan, toast the buns for approximately 20-30 seconds on each side.
7. Spread the tzatziki on the bun and add the burger patty, followed by the baby salad leaves and a squeeze of lemon juice. Plate along with the wedges and serve.

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