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Middle Eastern lamb burgers with kumara chips
The only burger & chips you’ll feel good about.
Low burn recipes
Middle Eastern lamb burgers with kumara chips
Ingredients (Burgers)
- 400g extra-lean lamb mince
- 1 small onion, finely chopped
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin pinch allspice
- 2 tablespoons chopped fresh coriander
- 1 eggwhite
- 2 teaspoons olive oil
- 4 wholegrain buns
- 1 bunch watercress, tough stems removed
- 1 large tomato, cut into 4 thick slices
- 1 medium carrot, grated
Ingredients (Kumara chips)
- 500g kumara, peeled and cut into 2 cm thick wedges
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
Preparation (Burgers)
- Combine the lamb, onion, coriander, cumin, allspice, fresh coriander and eggwhite in a bowl and mix well. Season with freshly ground black pepper.
- Divide into 4 pieces and shape into flattened balls. Refrigerate 30 minutes.
- Brush the burgers with oil. Heat a non-stick frying pan over moderate heat. Add the burgers and cook 5 minutes each side, turning once or until cooked through.
- Arrange half the watercress on the buns, add burgers. Top with tomato and carrot, then remaining watercress. Serve with kumara chips.
Preparation (Kumara chips)
- Preheat oven to 200°C (180°C fan-forced).
- Bring a pot of water to the boil, add the kumara wedges and cook 2 minutes.
- Drain and cool a few minutes. Dry well on paper towels, then toss in a bowl with the oil, cumin and black pepper.
- Line a roasting dish with baking paper; arrange the chips in one layer in the dish. Bake until chips are golden and crunchy, which takes about 50 minutes.
PREPARATION TIME:
20 minutes
COOKING TIME:
50 minutes
SERVES:
4
Please note, all care has been taken to exclude foods that may trigger reflux and heartburn but some foods may still cause reflux depending on individual circumstances.
