Beef and Fig Burgers
with Feta Aioli and Potato Wedges
Honey-sweet fig spread makes a perfect glaze for rich, savoury lamb patties. Creamy feta aioli is a super burger spread, as well as a delicious dipper for the potato wedges!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
28 g
Baby Spinach
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
3 unit(s)
Garlic, cloves
unit(s)
Garlic, bulb
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Lemon-Pepper Seasoning, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Add mayo, feta and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
- Add lamb, breadcrumbs, remaining Lemon-Pepper Seasoning, remaining garlic salt and any remaining garlic to a medium bowl, then mix to combine. (TIP: If you prefer a more tender patty add an egg to the mixture!)
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Remove the pan from heat, then carefully drain and discard excess fat.
- Top patties with fig spread, then cover to keep warm.
- 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 buns so they don't burn!)
- Spread some feta aioli onto bottom buns.
- Stack spinach and patties on bottom buns. Close with top buns.
- Divide burgers and potato wedges between plates.
- Serve remaining feta aioli alongside potato wedges for dipping.
