Lamb, Feta and Mint Burger with Sweet Potato Wedges
Makes 1 serving

INGREDIENTS
140 g Lamb mince, lean (Weighed raw.)
25 g Feta (Crumbled into the mince. It does not need extra salt after that.)
200 g Sweet potato (Skin on, in wedges. Raw, peeled weight.)
40 g Rocket
100 g Tomato
6 g Olive oil (On the wedges. The burger cooks in its own fat.)
A handful, chopped Fresh mint
1 tsp Ground cumin
A squeeze Lemon juice
To taste Black pepper

METHOD
1. Heat the oven to 210°C. Toss the wedges with the oil and a little salt and roast for thirty minutes, turning halfway.
2. Mix the lamb with the feta, mint, cumin and pepper and shape into one thick patty.
3. Cook in a dry hot pan for five minutes a side for a patty about 2.5 cm thick, until firm and the juices run clear. Rest for three minutes.
4. Dress the rocket and sliced tomato with lemon, set the burger on top and serve the wedges alongside.

Contains milk.

RECIPE NOTES
Lamb mince is the fattiest thing on the meat list, so the burger is cooked without added fat and the feta is kept to 25 g. That is still 29 g of fat on the plate.
Swapping lamb for 5% beef mince at the same weight saves about 85 kcal.

Full recipe: https://www.getfuel8.com/recipes/lamb-feta-mint-burger-sweet-potato-wedges
