Lamb burgers with mint chutney and sweet potato wedges

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb burgers with mint chutney and sweet potato wedges

Great for Entertaining

Lamb burgers with mint chutney and sweet potato wedges

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 820 Calories/Serving

30–45 Minutes

With our house-made lemongrass paste and mint-cilantro chutney, these lamb burgers pop with so much flavor, we think they’ll become your new favorite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 1 organic nectarine or other stone fruit
  • 10 ounces ground lamb
  • Sunbasket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic lime
  • Sunbasket mint chutney base (EVOO - fresh mint - fresh garlic - fresh cilantro - fresh ginger - garam masala)
  • 2 whole wheat buns
Chef's Tip
Any leftover mint chutney is great stirred into a little Greek or coconut yogurt and used as a dip for vegetables or crackers.
Grill It
Prepare a medium-hot fire in a grill. Set the burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, 4 to 5 minutes per side for medium. Set the nectarine rounds on the grill directly over the heat and cook, turning once, until lightly charred, 2 to 3 minutes per side.

Nutrition per serving

Calories 820, Total Fat 42g (54% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 610mg (27% DV), Total Carb. 83g (30% DV), Fiber 15g (54% DV), Total Sugars 16g (Incl. 3g Added Sugars, 6% DV), Protein 34g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Roast the sweet potato wedges

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half crosswise into ½-inch-thick wedges.
On a sheet pan, drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes.
While the sweet potato wedges roast, prepare the rest of the meal.

2

Char the nectarine

  • Cut the nectarine in half and remove the pit; cut the fruit lengthwise into ¼-inch-thick rounds.
In a large frying pan over medium-high heat, add the nectarine rounds and cook, turning once, until lightly charred, 4 to 6 minutes. Transfer to a plate. Wipe out the pan.
While the nectarine rounds char, prepare the patties.

3

Make and cook the patties

  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the ground lamb and lemongrass paste. Season lightly with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] ½-inch-thick patties.
In the same pan used for the nectarine, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned, 4 to 5 minutes per side for medium. Transfer to a plate. Do not clean the pan.
While the patties cook, prepare the remaining ingredients.

4

Prep the radishes; make the chutney

  • Trim the ends from the radishes; thinly slice the radishes.
  • Zest and juice the lime, keeping the zest and juice separate.
In a small bowl, stir together the mint chutney base, lime zest, 1 tablespoon [2 TBL] lime juice, and 1 to 2 teaspoons [2 to 4 tsp] water. Season to taste with salt and pepper.

5

Toast the buns; assemble the burgers

In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.
Place the bun bottoms, cut sides up, on a work surface and top each with a lamb burger, charred nectarine, radishes, and 1 tablespoon chutney. Close with the bun tops.

Serve

Transfer the lamb burgers to individual plates. Serve the roasted sweet potato wedges and any remaining nectarine and chutney on the side.
Kids Can!
  • Toss the sweet potato with oil, salt, and pepper.
  • Juice the lime.
  • Stir the chutney.
  • Help assemble the burgers.
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