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
Meal: Dinner
Cuisine: American
Ingredient: Lamb
Season: Fall
Contributor: Kitchen on Fire
Directions
4 SERVINGS
- Preheat the oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- Mix together the mayo & feta until well blended.
- 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
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