• 1 pack baking potatoes by Sainsbury's, cut into wedges
  • 2 tbsp olive oil by Sainsbury's
  • 500 g lamb mince by Sainsbury's
  • 2 tbsp mint jelly by Sainsbury's
  • 2 tsp cumin seeds by Sainsbury's, crushed
  • 1 medium British free-range Woodland egg by Sainsbury's, beaten
  • 50 g breadcrumbs
  • 100 ml Greek-style natural yogurt by Sainsbury's
  • 2 tbsp mint, chopped
  • 4 white floury batch rolls by Sainsbury's
  • 80 g bag cosmopolitan salad by Sainsbury's
  • 1 tomato, washed and sliced


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the potato wedges on a baking tray, drizzle over 1 tablespoon of the oil and bake for 35 minutes until crisp and golden.

  2. 2

    Meanwhile, combine the lamb mince, mint jelly, cumin seeds, egg and breadcrumbs in a large bowl. Season with freshly ground black pepper and shape into 4 burgers. Chill in the fridge for 10 minutes.

  3. 3

    Spoon the yogurt into a small bowl and mix in the mint. Season with freshly ground black pepper and set aside.

  4. 4

    Brush the burgers with the remaining oil, then cook under the grill for 15-20 minutes, turning once, until cooked through. Meanwhile, toast the burger buns.

  5. 5

    Serve the burgers in the toasted buns with a dollop of the minty yogurt sauce, salad and slices of tomato.

Nutritional Details

Each serving provides
  • Energy 3768kj 900kcal 45%
  • Fat 33.7g 48%
  • Saturates 15.0g 75%
  • Sugars 13.6g 15%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

30.2g carbohydrate 2.7g fibre 5.3g protein

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