Lamb Burger with Garlic Aioli and Fries

Preheat the oven to 200°C. Peel and mince the garlic. Roughly chop the mint leaves, discarding stems. Cut potato into 1 cm thick sticks. Peel and cut the red onion in half; thinly slice half into rings; small dice the remaining half. Slice tomato into rings.

Place the potato on a lined baking tray. Season with salt, pepper and spice mix, reserving 2 tsp. Drizzle with olive oil and toss to thoroughly coat. Roast, stirring halfway through, about 20 minutes (see tip), or until tender and browned. Remove from the oven and set aside. Leave the oven on.

While the fries are roasting, combine the lamb mince, bread crumbs, remaining spice mix, minced garlic, mint and as much diced onion as you’d like (you may have extra)in a large bowl; season with salt and pepper. Gently mix to incorporate, form into 2 patties using your hands.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large non stick pan, heat olive oil on medium heat until shimmering. Add the patties and cook for 5-6 minutes per side, or until cooked to your desired degree of doneness. Set aside in a warm place.

Tip! If you like you can lightly cook onion rings in this step if you prefer.

Cut the bun in half. Wipe out the frying pan and place on a medium high heat. Lay the buns cut side down and toast of 1-2 minutes or until golden brown. The buns can be toasted under a grill if you prefer.

To assemble the burgers, spread a thin layer of the garlic aioli onto the insides of the toasted bun. Place baby cos onto the bottom halves of the buns then top with a patty, as many of the onion rings as you’d like and sliced tomato. Serve with fries. Enjoy!

Tip! Cos has replaced the spinach due to the hot weather.

Preheat the oven to 200°C. Peel and mince the garlic. Roughly chop the mint leaves, discarding stems. Cut potato into 1 cm thick sticks. Peel and cut the red onion in half; thinly slice half into rings; small dice the remaining half. Slice tomato into rings.

Place the potato on a lined baking tray. Season with salt, pepper and spice mix, reserving 2 tsp. Drizzle with olive oil and toss to thoroughly coat. Roast, stirring halfway through, about 20 minutes (see tip), or until tender and browned. Remove from the oven and set aside. Leave the oven on.

While the fries are roasting, combine the lamb mince, bread crumbs, remaining spice mix, minced garlic, mint and as much diced onion as you’d like (you may have extra)in a large bowl; season with salt and pepper. Gently mix to incorporate, form into 2 patties using your hands.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large non stick pan, heat olive oil on medium heat until shimmering. Add the patties and cook for 5-6 minutes per side, or until cooked to your desired degree of doneness. Set aside in a warm place.

Tip! If you like you can lightly cook onion rings in this step if you prefer.

Cut the bun in half. Wipe out the frying pan and place on a medium high heat. Lay the buns cut side down and toast of 1-2 minutes or until golden brown. The buns can be toasted under a grill if you prefer.

To assemble the burgers, spread a thin layer of the garlic aioli onto the insides of the toasted bun. Place baby cos onto the bottom halves of the buns then top with a patty, as many of the onion rings as you’d like and sliced tomato. Serve with fries. Enjoy!

Tip! Cos has replaced the spinach due to the hot weather.