Lamb burgers with potato fries

Name: Lamb burgers with potato fries
Cook time: 25 min
Yield: 4

with beetroot relish and mint mayo

Ready in around 25 mins

RECIPE FACT:

New Zealand’s lamb population is approximately 26.7 million!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking

Preheat oven to 210°C (fan bake).
1. TO COOK THE FRIES AND HEAT THE BURGER BUNS:

Empty the pack of steamed potato fries onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake in preheated oven for 20-22 mins. Cut the burger buns in half, wrap in tinfoil and place into the preheated oven to warm for 5-6 mins.
2. TO PREPARE THE SALAD:

Trim the end off the baby cos lettuce and remove any damaged leaves from the outside and discard. Separate the leaves of the baby cos lettuce and set aside, thinly slice the tomatoes and set aside with the lettuce.
3. TO COOK THE LAMB PATTIES:

Shape the seasoned lamb mince into 5 evenly sized burger patties, 1 cm thick. Place a large nonstick frying pan over a medium-high heat. When the pan is hot fry the patties slowly for 3-4 mins on both sides. Remove and season with salt and pepper. BBQ method: Heat your BBQ to a medium-high heat. When hot, grill the lamb patties for 3-4 mins each side.
To serve:

Place some beetroot relish on the base of each burger bun. Top with some baby cos lettuce, a couple of slices of tomato, lamb pattie, some mint mayo and finally the top of the bun. Serve with fries and remaining lettuce on the side.