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Salsa verde lamb burgers


Serves: 2
timePrep time: 20 mins
timeTotal time:
Salsa verde lamb burgers
Recipe photograph by Stuart West

Salsa verde lamb burgers

Perk up lamb patties with a herby caper sauce in this easy dinner for two

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
522Kcal
Fat
31gr
Saturates
11gr
Carbs
27gr
Sugars
5gr
Fibre
5gr
Protein
30gr
Salt
1.4gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 300g new potatoes, larger ones halved
  • 40g light mayonnaise (use dairy-free mayo, if required)
  • 1⁄2 tablespoon olive oil, plus 1 tsp
  • 250g lamb mince (10% fat)
  • 1 x 250g pack asparagus, trimmed
For the salsa verde
  • 1 x 30g pack parsley, leaves picked
  • 1 garlic clove
  • 1⁄2 tbsp capers, drained
  • 3 tinned anchovy fillets, drained and chopped
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice

Step by step

  1. Place 2 baking trays in the oven on separate shelves and preheat to 220°C, fan 200°C, gas 7.
  2. Parboil the potatoes for 5 minutes. Meanwhile, blitz all the salsa verde ingredients in a mini food processor with 1⁄2 tablespoon of cold water (or finely chop everything and combine). Mix 1 tablespoon of this mixture through the mayonnaise and set aside.
    Waste not
    For an easy pasta sauce, chop leftover anchovy fillets and heat them gently with garlic and chilli, then add chopped cherry tomatoes.
  3. Drain the potatoes and toss with 1⁄2 tablespoon olive oil and some seasoning.
  4. Mix the remaining salsa verde into the mince, using clean hands. Shape the mixture into two patties (about 2cm thick).
  5. Spread out the parboiled potatoes on one of the hot baking trays and put the burgers on the second. Roast for 5 minutes initially, with the burgers on the higher shelf.
  6. Toss the asparagus with 1 teaspoon oil and season. Add to the tray of lamb and roast everything for a further 10 minutes.
  7. Serve the patties with the salsa-mayo spooned over and the veg on the side. 

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