Prep Time: 10 mins - Cook Time: 25 mins - Serves 2
Greek inspired lamb and mint burgers, on a toasted brioche bun with avocado tzatziki and crispy garlic, oregano and feta chips.
Ingredients:
2 HECK Lamb Burgers
2 Brioche Buns
Handful of Lettuce
40g Feta
250g Maris Piper Potatoes
1 tbsp Olive Oil
1/2 tsp Garlic Granules
1 tsp Dried Oregano
Pinch of Sea Salt
Avocado Tzatziki:
70g Greek Yogurt
Half a Lemon, juiced
1/2 an Avocado
Pinch of Sea Salt
1/2 tbsp Olive Oil
Method:
- Slice the potatoes into chips, add to a bowl with the olive oil, garlic, oregano and sea salt. Toss together then place in the air fryer for 25 minutes on 195°c (or oven bake for 35-40 minutes at 200°c)
- Place the burgers under the grill for 16-18 minutes, flipping half way. Half the brioche buns and lightly toast under the grill.
- Meanwhile make the tzatziki, cube the avocado, add to a bowl with greek yogurt, lemon juice, olive oil and salt. Stir to combine.
- Spoon the tzatziki onto the bottom half of the bun, top with the burger, crumble over the feta and add some mixed leaves.
- Once the chips are cooked, crumble over the feta and serve along side the burger.
