The finished recipe. Lamb, Feta and Mint Burger with Sweet Potato WedgesIngredients 1 to 6. 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.)Ingredients 7 to 10. A handful, chopped Fresh mint. 1 tsp Ground cumin. A squeeze Lemon juice. To taste Black pepperStep 1. Heat the oven to 210°C. Toss the wedges with the oil and a little salt and roast for thirty minutes, turning halfway.Step 2. Mix the lamb with the feta, mint, cumin and pepper and shape into one thick patty.Step 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.Step 4. Dress the rocket and sliced tomato with lemon, set the burger on top and serve the wedges alongside.
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