Indian-Spiced Lamb Burgers
with Mango Chutney and Sweet Potato Wedges
These lamb burgers are bursting with bold Indian flavours plus just the right amount of sweetness! On the side, you'll be dipping Indian-spiced sweet potato wedges into cooling cilantro mayo.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
510 g
Sweet Potato
28 g
Spring Mix
7 g
Cilantro
1 unit
Hot Pepper
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 tbsp
Mango Chutney
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Spicy Curry Paste
28 g
Crispy Chana Dal Mix
(Contains Soy)
1 tbsp
Indian Spice Blend
Not included in your delivery
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, 2 tsp Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 2 tsp Indian Spice Mix and 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, finely chop cilantro.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)Add mayo and half the cilantro to a small bowl. Season with salt and pepper, then stir to combine.
Add lamb, curry paste, panko, remaining cilantro, remaining Indian Spice Mix, 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp chilis to a large bowl. (NOTE: Reference heat guide.) Season with pepper, then combine. Form lamb mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until golden-brown and cooked through, 4-5 min per side.**
Meanwhile, halve buns.Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Spread mango chutney on top and bottom buns. Stack crispy chana dal mix, patties and spring mix on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve cilantro mayo alongside for dipping.
