Today is the final day of National Chip Week, and so rather than the risotto I was supposed to teach my stepson, I did a menu shuffle and did this lamb burger with spiced chips. They're not a hot spice, just a lovely, fragrant combination of flavours which compliment the lamb nicely.
I doubt that next week is National Salad Week, but it might have to be in our house after all the jeans-stuffing food we've had these past few days....
Lamb burgers with Feta Salad and Eastern Spiced Chips.
Serves 4, takes approx 40 minutes
500g minced lamb
handful parsley, finely chopped
1 clove garlic, minced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp fresh breadcrumbs
squeeze lemon juice
For the salad:
250g block good feta, crumbled roughly
1/3 red pepper, sliced waffer theen
1/3 red onion, also sliced waffer theen
2 large sprigs fresh mint, leaves picked and sliced
small handful pine nut kernels
squeeze lemon juice
hefty grind of black pepper
1 tbsp good quality olive oil
For the chips:
4 large, floury potatoes
3 tbsp veg oil
1 tsp sea salt
1 tsp whole cumin seeds
2 tsp whole coriander seeds
1 tsp sumac, ground
1 tsp paprika
2 tomatoes, sliced
2 large handfuls rocket (arugula) leaves
sprinkle of salt
4 burger buns of your choice
Heat the oven o 180C/375F Start a large pan of salted water boiling.
Start the chips first. Leave the skins on and cut into 2cm chips. Blanch the chips in boiling water for five minutes, meanwhile, heat a baking tray with the veg oil, salt and spices. Drain the chips and allow to dry for a couple of minutes before adding to the roasting tin and tossing well through the spicy oil. Return the pan to the oven and roast the chips for about half an hour, turning once during cooking.
For the lamb, mix all of the ingredients well in a bowl and divide the mix evenly into four (I weigh mine) portions and shape into patties.
Mix all the salad ingredients together in a bowl and set aside until needed.
When the chips are done, put the buns in the oven and turn it off.
Heat a grill pan or a large frying pan over a high heat, and when searing hot, gently place the burgers and don't move them for 3-4 minutes. When nicely browned on the first side, turn them over and cook for a further 3-4 minutes. Turn off the heat and start to assemble.
Halve the burger buns and top the bottom half with the rocket and sliced tomato, sprinkle with a little salt. Lay the patty on top of the tomato and then top with a generous couple of spoonfuls of the feta salad. Top with the top half of the bun and serve with the gorgeous chips.
If you're feeling motivated, grind some roasted cumin seeds and mix with a few tablespoons of mayo and a teaspoon or two of lemon juice. FanTASTIC for dipping your chips into. Mmmm.