Inspired by Emily English lamb burger

Serves 2

Ingredients:

• 2 HECK Lamb burgers
• 2 burger rolls
• 20g feta cheese
• Olive oil, for cooking
• Salt and pepper

For the garlic lemon potatoes wedges

• 500g skin on potatoes, cut into wedges
• ½ tsp garlic granules
• Zest and juice of 1 lemon
• 1 tsp dried rosemary

For the cucumber lemon mint slaw

• ½ cucumber, pared into ribbons
• Zest and juice of ½ lemon
• 1 tbs mint, chopped

For the garlic yogurt

• 100g thick Greek yogurt (0%)
• ¼ tsp garlic granules
• 1 tbs mint, chopped

Method:

1. Preheat the oven to 200 degrees/ 180-degree fan.
2. In a large bowl, toss the potato wedges with 1 tbs of olive oil, the garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. Spread the wedges in a single layer on a baking tray and roast in the oven for 25-30 minutes, turning halfway through, until golden brown and crispy.
3. Mix the cucumber ribbons in a small bowl with the lemon zest and juice and mint. Season with salt and pepper to taste and set aside.
4. Heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4-5 minutes on each side. Whilst the burgers cook, toast the burger buns in the oven or grill.
5. Spread some garlic yogurt on the bottom half of each toasted bun and add a lamb burger with a sprinkle of feta. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb burgers with the potato wedges on the side.

Serve and enjoy!