Lighter lamb burgers with smoky oven chips

Lighter lamb burgers with smoky oven chips

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(13 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
These burgers have couscous and carrot in the mix, making them nutritionally balanced, as well as full of flavour

Nutrition and extra info

  • Can be frozen before cooking
  • Healthy

Nutrition: per serving

  • kcal400
  • fat12g
  • saturates4g
  • carbs58g
  • sugars15g
  • fibre6g
  • protein19g
  • salt0.28g
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Ingredients

  • 100g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 carrots, finely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g pack extra-lean lamb mince
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • bunch spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 bunch fresh mint, finely chopped
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • rocket leaves and raita or natural yogurt, to serve

For the smoky oven chips

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750g sweet potatoes, peeled and cut into chips
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1-2 tsp smoked paprika

Method

  1. Heat oven to 200C/fan 180C/gas 6. For the chips, pour the oil into a shallow, non-stick roasting tin and heat in the oven. Add sweet potatoes, stir around until coated with oil, then roast for 25 mins. Add paprika, shake to coat, then roast for 10 mins more until cooked through.

  2. Meanwhile, make the burgers. Place the couscous in a heatproof bowl and pour over 100ml boiling water. Leave for a couple of mins until all the liquid has been absorbed. Squeeze any liquid out of the carrots, then stir into the couscous along with the mince, spring onions, mint and egg. Season well.

  3. Shape the mixture into 4 large burgers. Transfer to a non-stick baking sheet, then cook in the oven for 20 mins until browned and cooked right through. Alternatively, grill under a high heat (or on the barbecue, if the weather is nice enough) for 6-8 mins on each side.

  4. Divide the chips between 4 plates and place a burger on each plate. Serve with a plain leaf salad such as rocket alongside and some raita or yogurt spooned over, if you like.

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Comments, questions and tips

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izmills
18th Mar, 2014
Have just made these burgers for the kids tea. I was looking for an idea for padding out some lamb mince to make burgers. This was fabulous. I had slightly more lamb but would happily try it with less and I left out the egg. Used a burger maker to shape them and then shallow fried them to give them a lovely crispy outside. Not crumbly at all. The kids think they are brilliant and I managed to steal a bit to taste and I think I will definitely make them again for me as well.
bekadelemaria
23rd Nov, 2012
5.05
just made this for my husband and teenage children, we all loved it- so simple to make.Used a teaspoon of dried mint as I don't have fresh mint. Used sweet chilli dipping sauce to serve. Loved it all, now saved to favourites
fallenstacie
8th Jun, 2012
Okay so made this today, the sweet potatoes came out perfectly and tasted amazingly but i didnt really like the burgers, wasnt enough of a meaty taste so next time im going to try this with beef mince :D
jofoodie65
19th Mar, 2012
5.05
My first time here! Am a teaching assistant, made these last week, with 4 children, as part of our "Make your own lunch"topic,healthy eating, changed plain cous cous to a Mediterranean type though.(packet for speed!).The children cleared their plates.although mint can be a strong flavour for little ones!We used buns to complete and made salad instead of the chips.Some of the staff tried bits left on the tray, it was a thumbs up from everyone!!Comment-" Tasty!" Looking forward to my next session!! Jo
toughtoplease
3rd Jun, 2011
2.05
Absolutely no no no! For those who want a meaty burger this is not the way to go. If you're on a diet and fancy a burger, don't even bother with this, just have a small normal one. Such a waste of time and it crumbled quite a bit. Not the satisfying meaty experience you want when you're willing to use your daily calories for dinner! Find another recipe.
jweg1210
18th Nov, 2010
4.05
I have kids aged 12 and 9, both of whom can be difficult about 'different' food - but they love these - have made three times now. We think that with lamb being such a strong flavour you don't need any more meat than the recipe says... but obviously we are in a minority here!
dancingbunny
11th Oct, 2010
4.05
I also agreee that they aren't very meaty, even though I doubled the amount of mince, but the are quite tasty if seasoned well, and a good way of getting vegetables into people. I have some mixture left over and I plan to add some chopped courgette and maybe some other vegetables to get another meal out of it. If you are actually expecting a proper burger you'll probably be disappointed but if you view them as veggie burgers with added meat you'll enjoy them! The sweet potatoes were lovely though. I made some tzatziki to go with it.
cpovergaard
23rd Apr, 2010
1.05
The amount of lamb is so minimal you may as well save yourself the trouble and just throw some mint in with some couscous.
relm514
23rd Aug, 2009
I really like these burgers, but the sweet potato chips never come out crispy enough. I'd welcome any suggestions on how to get crispier sweet potato chips.
melanieday
25th Jun, 2009
The bugers had more of a bready texture as there wasnt really a lot of meat included in this recipie. I would use more meat next time and add some stronger flavours in as they were a bit bland.

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