Rosemary Lamb Burger & Fries

• Ground lamb(600 g)
• Rosemary(2 tsp)
• Garlic(2 cloves)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Olive oil(1 tbsp)
• Cheddar cheese(4 slices)
• Burger Buns(4)
• Lettuce(8)
• Red Onion(1)
• Mayonnaise(4 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Potato(800 g)
• Rapeseed Oil(1½ tbsp)
• Garlic powder(1 tsp)
• Parmesan(30 g)

Method

1. 1

   Heat the oven to 220C. Cut the {Potato} into fries, then toss with {Vegetable oil}, {Garlic powder}, {Salt}, and {Black pepper} on a large baking tray.

   ~8 min

2. 2

   Bake the fries for 25 minutes, turning once halfway, until golden and crisp at the edges.

   ~25 min

3. 3

   Meanwhile, finely chop the {Rosemary}, mince the {Garlic}, and thinly slice the {Red Onion}. Stir the {Mayonnaise}, {Dijon Mustard}, and a squeeze from {Lemon} together in a small bowl.

   ~7 min

4. 4

   Mix the {Ground lamb} with the chopped {Rosemary}, minced {Garlic}, half the {Salt}, and half the {Black pepper}. Shape into 4 thick patties.

5. 5

   Heat the {Olive oil} in a large pan over medium-high heat. Cook the lamb patties for 4 minutes on the first side, flip, top with {Cheddar cheese}, and cook for 4 minutes more until browned and cooked through. Toast the {Burger Buns} cut-side down in the pan for the last 1 to 2 minutes.

   ~10 min

6. 6

   Toss the hot fries with the {Parmesan}. Spread the mustard mayo over the buns, add {Lettuce}, the cheesy lamb patties, and sliced {Red Onion}. Serve with the fries and lemon wedges from the remaining {Lemon}.