> American > Minted Lamb Burgers with Feta Aioli & Herb Roasted Potato Fries

Ingredients

4-6 large Waxy Style Potatoes, cut into wedges
1 ½ tbsp Rosemary, minced
6 tbsp Olive Oil
1 medium Red Onion, finely minced
1 ½ lb Ground Lamb
1 large Egg, beaten
1 tbsp Cumin
2 tsp Cayenne
2 tbsp Mint, minced
1/3 cup Mayo or Aioli
1/3 cup Feta, crumbled
4 each Burger Rolls
4 leaves Romaine Lettuce
Salt & Pepper to taste

Minted Lamb Burgers with Feta Aioli & Herb Roasted Potato Fries

Meal: Dinner
Cuisine: American
Ingredient: Lamb
Season: Fall
Contributor: Kitchen on Fire

Directions

Serves 4

Preheat the oven to 425°.
In a large mixing bowl, toss together the potato wedges, 3 tbsp olive oil, rosemary & some salt & pepper, until well coated. Place onto a nonstick sheet tray into the oven for about 25-25 minutes, until golden brown & done through.
Heat 1 tbsp of olive oil in an 8" sauté pan over med-high heat & sauté the onions for a few minutes until just soft. Remove from the pan & let cool.
Mix the onions together with the lamb & the next 4 ingredients until well combined. Season with salt & pepper (check seasoning by cooking a small patty in a sauté pan). With wet hands, shape the mixture into 4 burger patties.
Heat the remaining oil in a 12" sauté pan over med-high heat & cook the patties for a few minutes on each side until nicely browned & done through.
Mix together the mayo & feta until well blended.
Serve the burgers on a roll topped with a little aioli & lettuce, with some herb potatoes.

Equipment

-cook's knife

-nonstick sheet tray

-12" sauté pans

-8" sauté pan

-spatulas

-mixing bowls

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