Lamb and lentil roosterkoek burgers

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Ingredients (31)

Lamb and lentil patties

500 g	lamb mince
1/2 tsp	salt
1/4 tsp	black pepper
1 tin	brown lentils — drained and rinsed
1 cup	carrot — peeled and grated
1 cup	beetroot — cooked and grated
1 cup	breadcrumbs
1	garlic clove — minced
2 tsp	fresh rosemary — finely chopped
3 tbsp	peppadews — finely chopped
2 tbsp	Worcestershire sauce
1	egg
1 tbsp	oil

Sweet potato wedges

800 g	sweet potato — cut into 1.5cm thick wedges
1 tsp	fresh rosemary — finely chopped
1 tbsp	olive oil
1/2 tsp	salt
1/4 tsp	black pepper

Whipped feta dressing

100 g	feta cheese
3 tbsp	cream
2 tbsp	mayonnaise
1 tbsp	fresh mint — finely chopped
1 tbsp	lemon zest
1 tsp	lemon juice
1 tsp	honey
1 tbsp	Dijon mustard
1/4 tsp	black pepper

Roosterkoek

1 kg

store-bought bread dough

To garnish

1 cup	baby spinach
2	carrots — peeled, finely shredded and deep fried until crispy or marinated in vinegar to make a pickle
1 tbsp	fresh mint — roughly chopped

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Method:

Prepare the sweet potato wedges

Preheat the oven to 200°C. Line an oven tray with baking paper.

Toss the sweet potato wedges with the rosemary and oil on the prepared tray and season with salt and pepper. Roast for about 25 minutes, or until cooked through. Turn once during cooking.

Prepare the patties

In a large bowl combine the mince, salt, pepper, lentils, carrot, beetroot, breadcrumbs, garlic, rosemary leaves, peppadews, Worcestershire sauce and egg. Mix using your hands. Shape about ½ cup of mixture into patties, about 2 cm thick. Set aside on a plate.

Heat oil in a frying pan over medium heat. Cook patties in batches, about 6-7 minutes per side or until just cooked through. Patties can also be cooked on the barbeque. Remove patties and rest, covered with foil while preparing the roosterkoek.

Prepare the roosterkoek

Divide the dough into balls about the size of a tennis ball. Roll the piece into a ball and with some flour on your hands flatten the dough out between your hands to 1 cm thickness.

Once flattened make sure each doughy roosterkoek has some flour on its surface so that it doesn’t stick on the grid of the grill. Cook over low heat on the grill making sure the middle is cooked.

Prepare the dressing

While the patties rest and the roosterkoek is baking make the dressing. Place feta and cream cheese in a medium sized bowl and whisk until smooth. Add the mayonnaise, mint, lemon zest, lemon juice, honey and mustard and mix well, creating a soft and creamy dressing. Season with pepper.

Prepare the burgers

Use the garnish and assemble the burgers by placing the patties on the roosterkoek, add the selected garnish and the whipped feta. Serve the sweet potato wedges on the side.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.