Serves 4
All the best bits of a Sunday roast… stacked into a burger.
Juicy HECK! Lamb & Mint Burgers loaded with crispy roast potatoes, fresh red cabbage slaw and a rich mint gravy mayo. Comfort food, levelled up the HECK! way.
What You’ll Need
- 4 HECK! Lamb & Mint Burgers
- 4 brioche burger buns
- 500g potatoes, halved
- 150g red cabbage slaw
- 4 tbsp mint gravy mayo
- 2 tbsp thick gravy
- Fresh mint, chopped
- 1 tbsp olive oil
- Salt & black pepper
Method
-
Roast the potatoes
Preheat the oven to 200°C (fan 180°C). Toss the potatoes with olive oil, salt and pepper, then roast for 35–40 minutes until golden, crispy on the outside and fluffy in the middle. -
Cook the burgers
Cook the HECK! Lamb & Mint Burgers following the pack instructions until juicy and cooked through. -
Make the mint gravy mayo
Stir the mayo together with the cooled thick gravy and chopped fresh mint until smooth and full of flavour. -
Toast the buns
Lightly toast the brioche buns until warm and golden. -
Build your burger
Spread a generous layer of mint gravy mayo onto the base bun. Add the red cabbage slaw, then top with the burger and crispy roast potatoes. -
Finish & serve
Drizzle over a little extra gravy for the full roast dinner experience, top with the bun lid and serve straight away.
Top Tip
Let the roast potatoes really crisp up in the oven - the crunch takes this burger to another level