Lamb burger with feta salad

Merrilees Parker triple-cooks potato wedges for extra crunch to make the perfect accompaniment to burgers with a feta and herb salad
By Merrilees Parker
Lamb burger with feta salad
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus 30 mins resting
  • Effort: easy


For the triple-cooked potato wedges

  • 4 large rooster or maris piper potatoes
  • groundnut oil, for frying

For the lamb burger

  • 600 g minced lamb, not too lean
  • 1 tsp anchovy paste
  • 1 tsp freshly cracked black pepper
  • ½ tsp toasted coriander seeds, very finely ground
  • ½ tsp toasted cumin seeds, very finely ground

For the feta salad

  • 75 g feta cheese
  • 2 tsp chopped mint
  • 1 tbsp chopped coriander
  • ½ red onions, very finely sliced
  • 1 tsp lemon zest
  • 1-2 tbsp extra virgin olive oil

For the cumin mayonnaise

  • 6 tbsp mayonnaise
  • 2 tsp cumin seeds, toasted and roughly crushed

To serve

  • 4 sourdough rolls or white bread roll
  • 4 slices beef tomatoes
  • handfuls rocket


1. For the wedges: leaving the skins intact, cut the potatoes into wedges as even-sized as possible. Put them into a bowl under cold running water and then leave them in the bowl of cold water for 10 minutes.

2. Drain the potatoes. Bring a large pan of unsalted water to the boil and add the potatoes. Simmer for about 10 minutes - the potatoes should be tender to the point of a knife; take care not to overcook them.

3. Remove the potatoes from the water and place them on a tray lined with kitchen paper. Allow to cool slightly and then leave in the fridge until completely cooled.

4. For the lamb burger: mix all the ingredients together in a bowl, but do not season with salt at this stage as it will draw out the moisture. Using your hands, make the mixture into 4 patties and leave to rest on a plate in the fridge for at least half an hour.

5. Heat a deep fat fryer to 130C/250F - do not leave the fryer unattended. Add the wedges and cook for about 5 minutes when they should look dryer, but should not have browned. Carefully remove the chips and leave to cool completely again, on a plate lined with kitchen paper.

6. When the chips are cool, turn up the fryer to 180C/350F. Add the chips and cook for 6-8 minutes or until golden-brown. Remove the chips from the fryer, drain well on kitchen paper and season with plenty of sea salt.

7. Heat a griddle pan to smoking hot.

8. For the feta salad: mix together all the ingredients in a bowl with enough olive oil to lightly bind everything together. Season with salt and plenty of black pepper.

9. For the cumin mayonnaise: stir the cumin seeds into the mayonnaise in a small bowl.

10. Cook the burgers on the hot griddle for about 2-3 minutes on each side - the burgers should be warm in the middle, but a little pink and moist.

11. Serve the burgers in sourdough rolls or burger buns topped with a tomato slice and a little rocket - with the wedges, feta salad and mayonnaise on the side.

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