What are the main ingredients in KWV’s Greek Lamb Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of KWV’s Greek Lamb Burger?

Calories: 1108, Carbs: 110 grams, Fat: grams, Protein: 62 grams, Sugar: 20.2 grams, Salt: 1222 grams

How do I prepare KWV’s Greek Lamb Burger?

FRY THE PATTIES: When the potato wedges have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes before serving. LAMB-SOLUTELY DELISH!: In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 2 patties of about 2cm thick. In a bowl, combine the diced tomato, the sliced olives, seasoning, and a drizzle of oil. Set aside. LET’S BEGIN: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). PICKLE PARTY: In a bowl, combine the vinegar, 30ml of water, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the mustard seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside. BUN-BELIEVABLE!: Return the pan to medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the cucumber. LET’S FEAST LIKE THE GREEKS!: Smear some tzatziki over the bottom bun half. Top with the patty, some of the diced tomato & olive salsa, and the pickled cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

What should be prepared from my kitchen to make KWV’s Greek Lamb Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

KWV’s Greek Lamb Burger

Name: KWV’s Greek Lamb Burger
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional)

A fluffy burger bun is loaded with a delicious lamb mince patty, a fresh tomato & olive “salsa”, pickled cucumber & red onions, crumbled feta, and a lashing of creamy tzatziki to finish it off. Sided with golden roasted potato wedges and sprinkled with fresh dill, this dish will have you wishing every night was burger night!

KWV’s Greek Lamb Burger

with potato wedges & kalamata olives

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Burger Bun
Burger Buns
Cucumber
Danish-style Feta
Free-range Lamb Mince
Fresh Dill
Mustard Seeds
Onion
Pitted Kalamata Olives
Potato
Tomato
Tomatoes
Tzatziki
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 15ml of water, and 5ml of a sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the mustard seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into a patty of about 2cm thick. In a bowl, combine the diced tomato, the sliced olives, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTY
When the potato wedges have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patty and fry until golden and cooked to your preference, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to medium-high heat. Butter the cut-side of the halved bun or drizzle with oil. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some tzatziki over the bottom bun half. Top with the patty, some of the diced tomato & olive salsa, and the pickled cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

Potato - 200g
White Wine Vinegar - 20ml
Cucumber - 50g
Mustard Seeds - 5ml
Fresh Dill - 3g
Onion - 1
Free-range Lamb Mince - 150g
Tomato - 1
Pitted Kalamata Olives - 40g
Burger Bun - 1
Tzatziki - 30ml
Danish-style Feta - 30g

Download the Recipe

Serves 2

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 30ml of water, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the mustard seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 2 patties of about 2cm thick. In a bowl, combine the diced tomato, the sliced olives, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTIES
When the potato wedges have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some tzatziki over the bottom bun half. Top with the patty, some of the diced tomato & olive salsa, and the pickled cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

Potato - 400g
White Wine Vinegar - 40ml
Cucumber - 100g
Mustard Seeds - 10ml
Fresh Dill - 5g
Onion - 1
Free-range Lamb Mince - 300g
Tomato - 1
Pitted Kalamata Olives - 80g
Burger Buns - 2
Tzatziki - 60ml
Danish-style Feta - 60g

Download the Recipe

Serves 3

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 45ml of water, and 15ml of a sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the mustard seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 3 patties of about 2cm thick. In a bowl, combine the diced tomato, the sliced olives, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTIES
When the potato wedges have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some tzatziki over the bottom bun half. Top with the patty, some of the diced tomato & olive salsa, and the pickled cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges topped with the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!

Potato - 600g
White Wine Vinegar - 60ml
Cucumber - 150g
Mustard Seeds - 15ml
Fresh Dill - 8g
Onion - 1
Free-range Lamb Mince - 450g
Tomatoes - 2
Pitted Kalamata Olives - 120g
Burger Buns - 3
Tzatziki - 90ml
Danish-style Feta - 90g

Download the Recipe

Serves 4

LET’S BEGIN
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLE PARTY
In a bowl, combine the vinegar, 60ml of water, and 20ml of a sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, the mustard seeds, ½ the chopped dill, and the onion slices. Toss until fully coated and set aside.
LAMB-SOLUTELY DELISH!
In a bowl, combine the mince with some seasoning. Wet your hands slightly to stop the mixture from sticking, and shape into 4 patties of about 2cm thick. In a bowl, combine the diced tomato, the sliced olives, seasoning, and a drizzle of oil. Set aside.
FRY THE PATTIES
When the potato wedges have 10 minutes remaining, place a pan over a high heat with a drizzle of oil. When hot, add the patties and fry until golden and cooked to your preference, 3-4 minutes per side. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving.
BUN-BELIEVABLE!
Return the pan to medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Drain the pickling liquid from the cucumber.
LET’S FEAST LIKE THE GREEKS!
Smear some tzatziki over the bottom bun half. Top with the patty, some of the diced tomato & olive salsa, and the pickled cucumber & onion. Crumble over some of the drained feta and close up with the other bun half. Side with the roasted potato wedges and the remaining tomato & olive salsa, pickled veg, and feta. Dollop over any remaining tzatziki. Sprinkle over the remaining chopped dill and get munching!