Lamb, feta and sun-dried tomato burgers with sumac-spiced sweet potato wedges
Serves: 4Prepare & Cook:
500g SpinneysFood Lamb Mince
150g feta, crumbled
100g sun-dried tomatoes, chopped
1 tsp SpinneysFood Fine Cumin
½ bunch coriander, leaves picked and roughly chopped
2 tbsp olive oil
4 burger buns
lettuce leaves, to serve
100g tzatziki, to serve
¼ red onion, thinly sliced
4 sweet potatoes, cut into wedges
2 tsp sumac
1 tsp SpinneysFood Fine Paprika
4 tbsp olive oil
Preheat the oven to 200°C, gas mark 6. Put the wedges in a large bowl with the sumac, paprika and oil and toss to coat. Season, then tip into a large roasting tin. Cook for 25-30 minutes, turning occasionally, until crisp around the edges and soft in the centre.
Meanwhile, put the lamb, feta, tomatoes, cumin and coriander in a bowl, stir to combine and then season.
Form into four round, equal-sized patties and flatten slightly with your hand. Place on a plate lined with baking paper and chill for 15 minutes.
Set a frying pan with the oil over a medium heat. Once it’s smoking hot, add the patties and cook for 5-6 minutes on each side or until done to your liking.
Cut the buns in half and fill with the lettuce, burgers, tzatziki and red onion. Serve with the sweet potato wedges.