Lamb and feta burgers with potato wedges and slaw recipe
To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper.Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy.Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta.Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside.To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside.To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside.To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp.To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side. To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy. Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy. Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta. Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta. Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside. Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside. To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside. To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside. To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside. To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside. To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp. To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side. To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side.