New Zealand Lamb Burgers & Spicy Wedges
Revised: April 16, 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!!!
