Lamb and feta burgers with potato wedges and slaw

These Greek-inspired lamb and feta burgers deliver a taste of summer on a plate. Juicy lamb patties flecked with courgette and tangy feta on top of toasted buns with cool cucumber-mint slaw and garlicky yoghurt, while crispy lemon-rosemary potato wedges complete this satisfying meal.

This dish scores a B on the Nutri-Scale, balancing protein-rich lamb with fresh vegetables and moderate-fat dairy. The inclusion of skin-on potatoes boosts fibre, while the yoghurt dressing adds probiotics without excessive calories.

Equipment

Pyrex - Set of 3 resistant glass mixing/salad bowls with lids - 0.5L - 1L - 2L - Made in France

£22.89 (£22.89 / l)   ---

See details

Ingredients

For the garlic lemon potato wedges

• potatoes 500g, skin-on, cut into 8 wedges each
• olive oil 1 tbsp
• garlic granules ½ tsp
• lemon 1, zest and juice
• dried rosemary 1 tsp
• salt and black pepper to taste

For the lamb and feta patties

• lean lamb mince 500g
• courgette 1 small, grated and squeezed
• garlic granules 1 tsp
• onion granules 1 tsp
• lemon 1, zest only
• dried rosemary pinch
• feta 80g
• olive oil for cooking
• salt and black pepper to taste

For the cucumber lemon mint slaw

• cucumber ½, ribboned
• fresh mint 1 tbsp, chopped
• lemon ½, zest and juice
• salt and black pepper to taste

For the garlic yoghurt

• Greek yoghurt 100g (0% or full-fat)
• garlic granules ¼ tsp
• fresh mint 1 tbsp, chopped
• salt and black pepper to taste

To serve

• burger rolls 4

Method

Prepare the wedges

1. Preheat oven to 200°C/180°C fan/gas 6. In a large mixing bowl, toss potato wedges with olive oil, garlic granules, lemon zest/juice, rosemary, salt, and pepper.
2. Spread on a baking tray. Roast for 25-30 mins, flipping halfway, until crisp and golden.

Make the patties

3. Combine lamb, courgette, garlic/onion granules, lemon zest, rosemary, salt, and pepper in a bowl. Crumble in feta, then gently mix.
4. Shape into 4 equal patties (about 2cm thick) and set aside.

Prepare the accompaniments

5. For the slaw: Use a vegetable peeler to ribbon the cucumber. Toss with mint, lemon zest/juice, salt, and pepper.
6. For the yoghurt: Mix all ingredients in a small bowl. Chill until serving.

Cook and assemble

7. Heat oil in a frying pan over medium heat. Cook patties for 4-5 mins per side until browned and cooked through.
8. Toast burger buns under a grill or in a dry pan.
9. Assemble: Spread garlic yoghurt on bun bases, add patties, top with slaw and extra yoghurt. Serve with wedges.

Suggested Wine Pairing

Majestic: Domaine de l’Arjolle Syrah-Merlot

A French red blend with juicy plum notes and soft tannins that complement the lamb’s richness, while herbal undertones echo the rosemary and mint.

Tesco: Finest Agiorgitiko

This Greek red offers bright cherry flavours and a peppery finish that cuts through the feta’s saltiness, enhancing the Mediterranean vibe.

Sainsbury’s: Taste the Difference Lebanese Red Blend

Medium-bodied with spice and dark fruit flavours that stand up to the garlicky elements, while its acidity balances the yoghurt dressing.

What can you serve with this

1. Grilled halloumi skewers – Adds extra protein and a salty contrast.
2. Chargrilled aubergine slices – Reinforces the Greek theme with smoky depth.
3. Kalamata olive tapenade – Provides a briny punch to cut through the lamb’s richness.

Nutri-Score Health Check

This recipe earns a B rating for its balanced macros: lean lamb provides iron and protein, while the courgette and cucumber contribute fibre and hydration. The use of yoghurt instead of mayo keeps fats in check.

Positive Factors

• High-quality protein from lean lamb mince and feta.
• Gut-friendly probiotics in Greek yoghurt.
• Fibre-rich vegetables like cucumber and skin-on potatoes.

Negative Factors

• Moderate saturated fat from lamb and feta.
• Refined carbs in burger buns (opt for wholemeal to boost the score).

Note: The Nutri-Score is automatically calculated from the ingredients and serves as a general guide only.