Spring weather sends me off in search of warm, sunny locales for a relaxing holiday. During the last weeks I have considered sailing holidays, island hopping or even just a long weekend in Greece. And while perusing travel websites, blogs and articles I decided that lamb burgers would make a quick an easy dinner and when served with my spicy hand-cut sweet potato fries would be the perfect accompaniment for my day dreams of sun and fun! If you’re looking for a meaty burger this is not it but this version is light and tasty and I give you fair warning….these sweet potato fries are addictive but don’t worry, they’re oven roasted and while I didn’t have one, a small green salad would go perfectly with this duo.
Lighter Lamb Burger
(Adapted from BBC Good Food) – Serves 4
- 100g couscous
- 2 carrots , finely grated
- 250g pack extra-lean ground lamb
- 3-4 spring onions, finely chopped
- 1 bunch fresh mint , finely chopped
- 1 egg, beaten
Place the couscous in a heatproof bowl and pour over 100ml boiling water. Leave for a couple of minutes until all the liquid has been absorbed. Place carrots in cheese cloth or a paper towel and squeeze out any liquid, then stir into the couscous along with the ground lamb, spring onions, mint and egg. Season well with salt and freshly ground pepper.
Shape the mixture into 4 burgers. Transfer to a non-stick baking sheet, then cook in the oven for 20 mins until browned and cooked right through. Or grill on an indoor or outdoor grill for 6-8 mins on each side. *I like grill marks and chose to grill mine indoors. If you do the same, be sure and coat the burger in a thin layer of olive or vegetable oil before placing on the grill.
A Twist on Tszatsiki
(by Virginia Anne Newton)
- 1-2 cloves garlic, peeled and minced
- 1 small handful fresh chopped mint
- 1 small handful fresh chopped flat leaf parsley
- 1 C low-fat yogurt
Mix all ingredients together in a small bowl and serve with lamb burgers.
Spicy Hand-Cut Sweet Potato Fries
(Recipe by Virginia Anne Newton) – Serves 4
- 2-3 large sweet potatoes, peeled and hand-cut into good size pieces
- olive oil for coating
Spicy Seasoning Salt
(Slightly Adapted from Emmeril’s Essence)
- 2 1/2 Tbs. paprika
- 2 Tbs. sugar
- 2 Tbs. salt
- 2 Tbs. garlic powder
- 1 Tbs. black pepper
- 1 Tbs. onion powder
- 1 Tbs. cayenne pepper
- 1 Tbs. dried oregano
- 1 Tbs. dried thyme
Combine all ingredients. May be kept in an air tight container for future use.
Heat oven to 200C or 400F
Place potato wedges in a bowl and toss with a little bit of olive oil to coat. Add dry seasoning and mix well. Place potatoes on a baking sheet in upper 1/4 of the oven and roast until done, about 20-30 minutes. Turn potatoes with a spatula once or twice while baking .