Minted Lamb Burgers and Sweet Potato Fries

Who doesn’t love a burger? I do, but sometimes I like to switch things up and use lamb instead of beef. Crazy, right?

Lamb provides four essential vitamins* that help reduce tiredness and fatigue – every parents dream surely?!

As with most of the meals I cook, these tasty lamb burgers only take around 30 minutes to make. You could even prepare them, and the mint yogurt dressing, ahead of time if you’re feeling super organised!


I’ve outlined the recipe below but it’s super simple and requires only a handful of fresh, tasty ingredients. I used a low calorie cooking spray to fry my burgers but you could use oil if you preferred.

What I love about making homemade burgers, whether that’s lamb or beef, is that you can be really creative and add whatever you happen to fancy that day. For example, my husband is a big fan of spice so he would have no doubt chucked a chopped up chilli in or a little more cumin for a flavour kick.


The homemade Tzatiki is delicious and again, you can tailor it your tastes. I love mint so I added a little more than the recipe states and I also probably used a little less yogurt as I like my Tzatiki to be quite thick in consistency.

The choice of roll is yours. We used your bog standard bap from the supermarket but you could use a toasted brioche or ciabatta if you’re feeling fancy!

I hope you enjoyed this post – it’s a little different from me and, if you make this recipe, I’d love for you to share it and tag me on Instagram or Facebook.

This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here:



1 Red Onion

2 Garlic cloves

A good handful of Mint

2 burgers buns/rolls

100-150g of Natural Yogurt

4 tsp of Cumin (optional)

1 tsp Dried Oregano

250g British Lamb Mince

1 large or 2 small sweet potatoes

1/2 Cucumber

You’ll also need Salt, Pepper and your choice of oil.


  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

2. Cut the sweet potato[es] into chunky chips 

3. Spread them onto a baking tray and drizzle with oil (we used Frylight)salt and the dried oregano

4. Put them in the oven for 35 min or until they’re crispy and coloured

5. Meanwhile, peel and cut the red onion[s] in half. Slice 1/2 [1] red onion finely and finely chop the remaining. 

6. Strip the mint leaves from the stems and chop finely

7. Peel and finely chop (or grate) the garlic

8. Heat a large, wide-based pan with a large drizzle of  oil

9. Once hot, add the sliced onion with a pinch of salt and a pinch of sugar, then turn down to a low heat for 20 min or until the onion is soft and caramelised

10. Place the burger buns in the oven to warm through for 5 min

11. Meanwhile, combine the ground cuminchopped onion, lamb mince and half of the chopped mint and half of the garlic in a bowl (you’ll use the rest in the next step). Season generously with salt and pepper

12. Mix together (clean hands works best) and form 2 [4] patties, then refrigerate them until later.

13. Cut the cucumber in half, lengthways and scrape out the inner seeds with a teaspoon, throw the watery seeds away and grate the cucumber into a bowl

14. Add the remaining chopped mintgarlic, 2 tsps of Cumin and natural yoghurt and season lightly with salt and pepper, mix together and set aside 

15. Remove the hot burger buns from the oven and heat a wide-based pan over a medium-high heat

16. Slice the burger buns in half and add them to the hot pan, cut-side down. Toast the rolls for 4 min or until slightly charred

17. Set the toasted burger buns aside (keep the pan for the next step!)

18. Return the pan to a medium-high heat with a drizzle of  oil.Once hot, add the patties 

19. Cook on each side for 4 min or until cooked through and nicely charred. Tip: press the patties down with a spatula to cook them evenly

20. Assemble your burgers with the caramelised onions and minty yoghurt. Serve the sweet potato fries on the side.

*Niacin, vitamins B6 and B12 and Pantothenic Acid.


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