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Open Lamb Chilli Burgers with Potato Wedges

These are great if you have teenagers to feed. The burgers are so easy to make and taste a million times better than anything you can buy. The oven-baked potato wedges are yummy and a healthy alternative to chips.



  • 1.

    Pre-heat the oven to 180C/350F/Gas4. Heat a griddle pan to smoking hot.

  • 2.

    Pour the light olive oil into a large mixing bowl, stir in the paprika and a good pinch of sea salt. Add the wedges and mix until they are well coated with the oil.

  • 3.

    Place on a large baking tray and cook in the oven for about 45 minutes until they are really crispy. You can give them a good toss about halfway through the cooking.

  • 4.

    Cut the mozzarella into four and mix well with the sun-dried tomato paste.

  • 5.

    Place the lamb into a bowl with the mint and chilli. Season well with sea salt and black pepper and mix well to combine.

  • 6.

    Form the lamb mix into four patties then make a deep indentation in each of the burgers and place a piece of mozzarella into the hole, folding the lamb back around the cheese until it is totally sealed.

  • 7.

    Sprinkle plenty of freshly ground black pepper and a good pinch of sea salt over each burger. Brush each one with a little sunflower oil then place on the griddle pan.

  • 8.

    Char-grill the burgers for 3 minutes each side for rare, 5 minutes each side for medium and 7 minutes for well done. Allow to rest for at least a minute before serving.

  • 9.

    Place the mayonnaise in a bowl and mix with the basil and parsley. Toast the muffins.

  • 10.

    To serve, place the 2 sides of the muffins onto a plate. On one half place the burger and on the other a leaf of the lettuce, then the pickled cucumber and finally the red onion. Drizzle over the mayonnaise, place the wedges on the side and serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Pinot Noir and Chardonnay are the best wines to pair with Open Lamb Chilli Burgers with Potato Wedges.


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