Minted Lamb and Feta Burgers With a Crunchy Salad

Normally when I want a burger I want cheddar cheese, blue cheese, bacon, black pudding, burger sauce, mayo, ketchup, mustard, cooked onion, raw onion, onion rings,  lettuce, rocket and any other accompaniment you could think of, not all at once obviously although I wouldn’t say no to trying that. So when I looked at this recipe I wasn’t expecting much. A burger with no sauce! How wrong I could be.

Firstly, the peripherals. The wedges, you can’t go wrong with home made wedges, a little oil and salt and pepper and you are golden. Keep the skins on for that extra crispiness. The salad was light and refreshing. Lettuce, radish, spring onion and mint with a little olive oil. I used my good olive oil here that I got from our trip to France. The better the oil the better the flavour so therefor the better the salad.

So, onto the burger. The two most important parts of a good burger. The burger patty itself and the bun. Here we have a brioche bun which for me is the best bun you can get. I am partial to a nice soft white roll at a BBQ but where ever possible its brioche all the way. The burger here is lamb mince which apart from tasting different to your usual beef burger is also filled with a lot more fat which really, really helps. I am all for healthy eating and lean meat but I cannot sit here and lie and say that a lean piece of meat tastes as good as a fatty piece of meat. Obviously moderation is the key. Or in the wise words of Oscar Wilde “Everything in moderation, including moderation”

Along with that lovely sweet lamb that has mint, spring onion and feta all mixed in to the patty itself. You have an onion relish, this is literally onion that is stewed in a pan with some salt and a little sugar. These sweet caramelised onions really combine well with the lamb. These amazing flavour combinations make this a great burger. I didn’t miss any of my usual “must have fillings.. this time. I don’t think anything will beat my usual combination but this has opened up my eyes to other possibilities.

What

2x Large Potatoes

1 Onion

2x Baby Gem Lettuce

1x Pack Radish

3x Spring Onion

1 Bunch Mint

375g Minced Lamb

1 Block Feta Cheese

3x Brioche Buns

How

Pre heat your oven to 200 degrees. while its warming up Chop the potatoes into wedges, you don’t have to peel them the skins will go nice and crispy. Toss the wedges in a splash of olive oil, season with some salt and pepper and pop them in the oven to roast for about 25 minutes.

Onion, slice it into thin half moons

Baby Gem, roughly chop it.

Radish, finely slice it

Spring onion, finely chop it.

Mint, roughly chop it.

Heat up a dash of olive oil in a small pan, add your onion with a pinch of salt and sugar. Put a lid on the pan and leave it on a low heat for around 15 minutes.

Next, mix your lamb with half the chopped mint and three quarters of your spring onion. crumble in half the feta cheese and then add a little flour, salt and pepper. mix it all together with your hands. Divide the mixture into one burger each.

Heat some oil in a pan and add the burgers. cook for around 4 – 5 minutes on each side. If you find they are cooking to quickly on the outside before the center is cooked you can turn down the heat or transfer them to the oven until cooked through.

Mix the remaining spring onion with the radish and lettuce and the rest of the mint. drizzle over some olive oil and salt and pepper and mix together.

Lastly split your buns in half and pop under the grill for around a minute each side. Keep an eye on them they burn fast.

Pop a burger in the bun with a spoonful of your onion relish. put it on the plate with some crispy wedges and a handful of salad.

 

Pan Seared Sea Bass with New Potatoes and Cucumber-Dill Relish

Soft creamy potatoes, succulent flaky fish with a crispy skin. Fresh crisp lettuce and a zingy relish to bring the dish to life.

You want a midweek, healthy, easy, quick dinner, then look no further. Chop and boil potatoes, done. Pan fry fish until skin is crispy and flesh is white, done. Toss lettuce leaves with some extra virgin, salt and pepper, done. Then all you need to do is make the relish. Chop your onion into the thinnest half moons you can. Skin your cucumber then with a potato peeler peel slices off leaving the seedy centre. Mix them together in a colander with a sprinkling of salt and leave for 10 minutes. The salt will extract the moisture from them. After 10 minutes squeeze the rest of the moisture out. Mix white wine vinegar with some sugar and pour onto the mixture. Just before serving mix in the chopped dill.

Dill works so well with fish, It is a strong flavour when fresh but cooking it mellows it and turns it into more of a subtle suggestion. In this dish it’s fresh and mixed into the relish so that strong slightly sour, slightly sweet flavour is eased by the cucumber. The white wine vinegar dressing and raw onion add a spark to a plate of soft flavours

In previous posts I have mentioned that the prep is one of my favourite parts of cooking. You get to handle all the individual ingredients and how you prepare them ultimately affects the outcome of the final creation. For the relish you need to chop the onion as thin as possible. Thick chunks of it would overpower everything else on the plate. I actually went through two onions for this. One I sliced slowly and carefully. The other I chopped fast like you see chefs do. I give most of the plaudits to my knife without which none of my chopping achievements would be possible, but I was happy to see that there wasn’t that much difference between the two.

This dish is from our HelloFresh box www.hellofresh.co.uk