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.

 

Balsamic Steak with Red Cabbage and Potato Wedges

Perfectly cooked steak (in my case slightly underdone, it was a funny shaped steak) crispy potatoes wedges with Rosemary and a naturally sweet cabbage with onion and mustard seeds.

The steak we had was flank steak which comes from the under belly of the cow by the hind quarters. It is usually long and thin and does well to be cooked quickly on high heat to stay tender or cooked longer on low heat to help tenderise it. If you are not keen on rare to medium steak then you should look at a different cut when eating it as a steak. The flank however is often used it stir fries where thin strips are flash fried. The steak should be cut against the grain when serving as this will make the meat more tender. Personally I like my steak medium rare, maybe nearer the rarer side. This however was what I would call blue rare. The meat was still in a raw state in the middle and if cut any thicker would have been tough to chew. The plus side to this though is that it kept all its flavour.

It is a misconception that the resting juices from steak or red meat in general is blood. It is actually a substance called myoglobin that it is present in the meat, in fact it is what makes the meat red in the first place. The more myoglobin, the redder the meat. As there is a lot of water in the meat it gets pigmented by the myoglobin and when the meat is rested the pigmented water is released from the relaxed tissue and looks like it is still bleeding.

The cabbage is just onion, mustard seeds, white wine vinegar and red cabbage. You could add a little sugar if you wanted but I decided not to. It was a lovely accompaniment to both the steak and the wedges. The wedges were simply tossed in olive oil and chopped rosemary then roasted in the oven till crispy.  Simply by adding the rosemary it enhances the potato to something more than just your common wedge.

This meal is from our HelloFresh box www.hellofresh.com