Ingredients

  • 4-6 large Waxy style potatoes, cut into wedges
  • 1 ½ tbsp Rosemary, minced
  • 6 tbsp Olive oil
  • 1 medium Red onion, finely minced
  • 1 ½ lb Ground lamb
  • 1 large Egg, beaten
  • 1 tbsp Cumin
  • 2 tbsp Cayenne
  • 2 tbsp Mint, minced
  • 1/3 cup Mayo or aioli
  • 1/3 cupFeta, crumbled
  • 4 each Burger rolls
  • 4 leaves Romaine lettuce
  • to taste Salt & pepper
Minted Lamb Burgers with Feta Aioli & Herb Roasted Potato Fries

Minted Lamb Burgers with Feta Aioli & Herb Roasted Potato Fries

Meal: Dinner
Cuisine: American
Ingredient: Lamb
Season: Fall
Contributor: Kitchen on Fire

Directions

4 SERVINGS

  1. Preheat the oven to 425°F.
  2. In a large mixing bowl, toss together the potato wedges, 3 tbsp olive oil, rosemary & some salt & pepper, until well coated. Spread potato wedges onto an Anolon Suregrip 11" x 17" Cookie Pan and place into the oven for about 25-25 minutes, until golden brown & done through.
  3. Heat 1 tbsp of olive oil in an Anolon 12" Sauté pan over med-high heat & sauté the onions for a few minutes until just soft. Remove from the pan & let cool.
  4. Mix the onions together with the lamb & the next 4 ingredients until well combined. Season with salt & pepper (check seasoning by cooking a small patty in a sauté pan). With wet hands, shape the mixture into 4 burger patties.
  5. Heat the remaining oil in an Anolon 12" Sauté pan over med-high heat & cook the patties for a few minutes on each side until nicely browned & done through.
  6. Mix together the mayo & feta until well blended.
  7. Serve the burgers on a roll topped with a little aioli & lettuce, with some herb potatoes.

Equipment

  • Anolon Chef’s knife
  • Anolon Suregrip Bakeware Cookie Pan 11 Inch x 17 Inch
  • Anolon 12" Sauté pan
  • Anolon Spatula
  • Mixing bowls

Copyright © 2005 Kitchen On Fire LLC
www.kitchenonfire.com

Anolon Advanced 12Inch/5 Quart Covered Saute

Recommended Product

12 Inch/ 5 Quart Covered Sauté

Once this pan is in your kitchen you will wonder how you ever lived without it. Sauté seafood and vegetables for pasta, with plenty of room to stir the noodles right into the pan; or brown lamb shanks in this pan on the stovetop, and continue to braise them in the oven with root vegetables and red wine - there’s no need to dirty another pan.

This metal utensil safe Anolon® Advanced sauté pan features revolutionary ergonomic SureGrip™ handles, a combination of durable stainless steel and silicone rubber, that provide a confident yet soft grip and are oven safe to 400°F. The pan’s heavy gauge, hard-anodized construction ensures efficient, even heat distribution for exceptional gourmet cooking performance. DuPont’s rugged Autograph® 2 nonstick surface inside and out is ideal for both healthy cooking and easy cleanup. Restaurant tested by professional chefs, Autograph® 2 surpasses all other standard nonstick formulas by delivering superior durability that stands up to the rigors of a professional kitchen. The break-resistant, domed-shaped tempered glass lid allows you to monitor food while it cooks, without losing moisture or nutrients.

Anolon® Advanced cookware offers a sophisticated professional look that will complement every kitchen.

More Details >>

Anolon Delicious Future - Delicious Recipes - Minted Lamb Burgers with Feta Aioli & Herb Roasted Potato Fries