Lamb and lentil roosterkoek burgers

Lamb and Mutton SA
4 servings Prep: 20 mins, Cooking: 50 mins
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A burger patty made with minced lamb, lentils and grated root vegetables served on a roosterkoek with sweet potato wedges and a spicy whipped feta dressing.


By Independent Contributor August 17 2022
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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.



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