HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMint & Feta Lamb Burger
Mint & Feta Lamb Burger

Mint & Feta Lamb Burger

with Caramelised Onion & Potato Chips

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We’ve flipped the classic Greek combo of mint, feta, and lamb into an easy and succulent bite with this delicious burger! With a welcome addition of sweet caramelised onion, topped off with a soft brioche-style bun, this might just serve as fair competition to your everyday beef burger.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


½ unit


2 clove


1 bunch


1 packet

lamb mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

2 unit

butter burger buns

(ContainsGluten, Eggs, Milk, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 unit


1 tub

Greek-style yoghurt


1 head

cos lettuce

Not included in your delivery

olive oil

4 tsp

balsamic vinegar

2 tsp


1.5 tsp

brown sugar

1 unit



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3400 kJ
Fat23 g
of which saturates10.7 g
Carbohydrate92 g
of which sugars17.7 g
Dietary Fibre0 g
Protein50.6 g
Cholesterol0 mg
Sodium1260 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the chips are baking, thinly slice the red onion (see ingredients list). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.


While the onion is cooking, finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. In a medium bowl, combine the lamb mince, garlic, fine breadcrumbs, egg, the salt, crumbled feta and 1/2 the mint. Season with a good pinch of pepper. Shape the lamb mixture into patties slightly larger than your burger buns (you should get one patty per person). TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.


Wipe out the pan and return to a mediumhigh with a drizzle of olive oil. When the oil is hot, add the lamb patties and cook until just cooked through, 4–5 minutes each side.


While the lamb patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. Thinly slice the tomato into rounds. In a small bowl, combine the Greek yoghurt, remaining mint and a drizzle of olive oil. Season to taste with salt and pepper.


Cut the burger buns in half. Top the base of each bun with a mint and feta lamb patty, a slice of tomato, some caramelised onion, a few cos lettuce leaves and the mint yoghurt. Serve the potato chips on the side.