Scotch Lamb Burgers with Spiced Sweet Potato Wedges and Guacamole Dip
500 g Scotch Lamb PGI mince
1 tbsp fresh coriander, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp vegetable oil
1 beef tomato, sliced
1/2 small bag mixed baby leaf salad
1/2 red onion, sliced
4 burger buns
2 large sweet potatoes
1/4 tsp ground cumin
1/4 tsp crushed chilli flakes
1 ripe avocado
Juice of 1 lemon
Handful of fresh coriander
Feta cheese (optional)
Salt and pepper
- Heat the oven to 190°C.
- Place the Scotch lamb mince into a bowl and add the chopped coriander and mint. Mix well.
- Divide the lamb into four equal sized portions, shape into balls then flatten into burger shaped patties. Use your thumb to press a slight indent into the centre of each burger. Cover with cling film and chill for around half an hour.
- Peel and cut the sweet potatoes into wedges. Place in a baking tray with the oil and spices and give everything a good mix then spread them out in a single layer. Cook for around 25-30 minutes till golden brown, turning half way through cooking.
- For the guacamole: scoop the ripe avocado flesh into a bowl along with the juice of a lime and roughly chopped coriander plus a pinch of salt & pepper. Use a hand held stick blender to whizz everything together.
- Around 15 minutes before the wedges are ready take your patties out of the fridge. Season the patties with salt and pepper on both sides.
- In a hot pan, add a little vegetable oil. Place the patties into the pan and leave them to cook on one side for around 2 minutes. Turn and brown the other side. You can continue to cook them in the pan until they’re ready by turning every couple of minutes for around 6 minutes. Alternatively, transfer them into the hot oven after browning and allow them to cook for around 6-8 minutes.
- Serve the burgers in a bun with some crumbled feta cheese, a slice of beef tomato, some baby salad leaves and ketchup and mayo. Place the guacamole into a serving bowl and the wedges onto a large platter and allow everyone to help themselves while it’s all piping hot.