Prepared With

Lamb Burgers with Sweet Potato Wedges


Spice mix for burgers and potatoes wedges  
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne  

 Sweet Potato Wedges
3 sweet potatoes 
2 Tablespoons olive oil 
1 teaspoon spice mix 

Mint Mayo
4 Tablespoons mayonnaise 
1 Tablespoon lemon juice
5-6 mint leaves
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne
Salt to taste 

Lamb Burgers
4 Grass Fed Ground Lamb Burgers
Spice mix to taste 
4 Brioche Buns, buttered and toasted 
4 slices provolone cheese
1 cup baby arugula
1 tomato, sliced
Mayo for burgers
Oil for cooking 


Sweet Potato Wedges
Preheat your oven to 410 F. Peel and cut the sweet potatoes into wedges. Soak them in water for 10-15 minutes. Drain, pat dry and place in a baking tray. Drizzle over the olive oil and spice mixed mix well. Make sure the wedges have space in between or they wont cook properly. Bake for 45 minutes, or until the wedges are cooked through and caramelized around the edges. Flip the wedges halfway through cooking

Mint Mayo
Blend together until the mint has broken down, about a minute. Refrigerate until ready to use, serve with fries or sweet potato wedges.  

Lamb Burgers
Heat a little oil in a cast iron pan. Sprinkle both sides of the Lamb Patties with the spice mix (use as much or as little as you would like). Cook on medium high heat for 4 minutes on both sides. Add another minute to each side for a well done burger. To assemble the burgers, layer the mayo, arugula, tomatoes, lamb patties and cheese between the brioche buns. Serve with sweet potato wedges on the side.  

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