This rich British lamb burger is inspired by a classic Sunday roast. Top it with mint sauce mayo and serve in crispy ciabatta with quick-pickled cucumber. Lamb-tastic!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||6.7 g|
|Protein||8.1 g||35.2 g|
|Salt||0.28 g||1.22 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) lengthways, into chunky chips
Add the chips to a baking tray, drizzle with vegetable oil and season generously with salt, then put them in the oven for 30-40 min or until crisp
Meanwhile, peel and finely chop (or grate) the garlic
Pat the lamb mince dry with kitchen paper and add it to a bowl with the chopped garlic, Henderson's Relish and a large pinch of pepper
Massage the meat with clean hands for 1 min (this helps the patties hold their shape whilst cooking)
Divide the mince into 2 , shape into thin patties and refrigerate
Peel the cucumber, then continue to peel lengths until you end up with a pile of cucumber 'ribbons'
Squeeze out the excess liquid from the ribbons (over the sink is the easiest place) and place them in a bowl
Tip: You want to get rid of the excess liquid so that the cucumber absorbs the pickling vinegar
Add the rice vinegar to a small pan with 1 tsp [2 tsp] sugar and bring to the boil over a high heat
Once boiling, remove from the heat and combine the vinegar and cucumber ribbons in a bowl
Set them aside to pickle until serving – this is your pickled cucumber
Place the ciabatta rolls in the oven for 5 min to warm through
Combine the mayonnaise and mint sauce in a small mixing bowl with a large drizzle of olive oil – this is your minty mayo
Slice the tomato[es]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the refrigerated patties and cook for 3-4 min on each side or until cooked through (no pink meat!) and nicely charred
Carefully cut the warmed ciabatta in half
Assemble your burgers – layer a pile of pickled cucumber, the lamb patties and sliced tomato, followed by the minty mayo
Serve the chunky chips to the side and enjoy!