PHOTOGABBLE // BLOG POST

New Zealand Lamb Burgers & Spicy Wedges

April 16th, 2008

Ingredients:

• New Zealand lamb mince – 1 pack (approx 400g)
• Onion – halved and diced
• Garlic – 1 clove, finely chopped
• A small handful of Chives, coriander and basil – finely chopped
• 2 potatoes – wedged
• Ground black pepper
• Salt – preferably rock salt
• Schwartz “Spicy Season all” – not a neccesity
• Olive oil

How to make it:

Preheat an oven to 220degrees (200degrees fan oven)

Wash the potatoes and slice into wedges of similar sizes, and place onto an oven tray

Season generously with salt and pepper then add a reasonable amount of the Schwartz seasoning salt, toss in olive oil and set aside

In a large bowl combine the minced lamb, diced onion, garlic, and herbs with a generous amount of ground black pepper and a pinch of salt

Combine the ingredients together thoroughly using your hands, until everything looks evenly distributed throughout the mixture

Decide on the amount of birgers that you would like to make (the mixture generally makes 4 generous sized burgers)

Divide the mixture evenly between the burger patties on a tray

Roll each patty into a ball between the palms of your hands and flatten to approximately 2cm deep, and repeat until all are completed

Place onto an oven tray and place into the oven along with the wedges

After around 5-10 minutes check on the burgers and turn to brown the underneath, return to the oven for a further 5 – 10 minutes (depending on the size made)

Before eating the burgers, check they are cooked thoroughly by cutting into one and pressing down, a clear liquid should be expelled if cooked

Serve with vegetables of your choice and enjoy!!!

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Tags: burger, lamb, spicy, wedges