Minted Lamb and Feta Burgers with Crunchy Summer Salad
Nutrition per serving
Calories | 720 kcal |
Protein | 29.1 g |
Carbs | 36.5 g |
Fats | 50.9 g |
Saturated Fat | 16.9 g |
Monounsaturated Fat | 26.1 g |
Polyunsaturated Fat | 4.3 g |
Sugars | 8.9 g |
Fiber | 3.5 g |
Sodium | 378 mg |
Ingredients
Onion | |
Romaine Lettuce | |
Radishes | |
Fresh Mint Leaves | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Feta Cheese | |
Olive Oil | |
Olive Oil | |
Lamb, ground | |
Brioche Bun |
Preparations
1. Peel/finely slice the onion into half-moon shapes.
1. Peel/finely slice the onion into half-moon shapes.
2. Coarsely chop the lettuce.
3. Finely slice the radishes and spring onion.
4. Chop the mint.
Cooking Instructions
1. In a small pan, heat ½ a tbsp of olive oil over low heat. Add the onion with a pinch of salt (optional) and pepper. Place the lid on top and slowly stew for 10-15 minutes until very soft and translucent.
1. In a small pan, heat ½ a tbsp of olive oil over low heat. Add the onion with a pinch of salt (optional) and pepper. Place the lid on top and slowly stew for 10-15 minutes until very soft and translucent.
2. Meanwhile, to make the burger, place the mince in a bowl with a tbsp of the chopped mint and ¾ of the spring onion. Crumble in the feta with a pinch of salt (optional) and pepper and gently mix together and form into a patty.
3. Heat ½ a tbsp of olive oil in a non-stick pan over medium heat. Add the burger and cook for 3-4 minutes on each side.
4. Meanwhile, preheat the grill to high. To prepare the salad, in a bowl, combine the remaining spring onion with the lettuce and radishes. Drizzle over a tsp of olive oil with a pinch of salt (optional) and pepper and the remaining chopped mint. Lightly mix to coat.
5. Slice the brioche in half and lightly toast for a few minutes.
6. Place the burger on the bottom half of the bun, then top with the onion relish, then the top half of the bun.
7. Serve with the salad on the side.