Beef burger with mint yoghurt and potato wedges

Beef Burger with Mint Yoghurt and Potato Wedges

Turkish rolls, yoghurt and mint, with a squeeze of fresh lemon –it’s a beef burger with a tasty twist. Serve with hand cut chips.

  • 20 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 3 large potatoes, cut into wedges
  • 500 g beef mince
  • 1 Continental Stock Pot Sensations Beef Stock Pot
  • 1½ onions (1 sliced & ½ grated)
  • 2 tablespoons parsley, chopped
  • 50 g rocket lettuce
  • 2 tomatoes, sliced
  • 4 Turkish bread rolls
  • ½ cup natural yoghurt
  • 2 tablespoons mint, chopped
  • 1 lemon

  1. Preheat oven to 200°C.

  2. To make the hand cut chips, toss potato wedges with 2 tablespoons of vegetable oil, season and place on a tray in the oven for 20 mins or until crisp and tender.

  3. In a bowl mix together mince, Continental Stock Pot, grated onion, parsley and a squeeze of lemon. Form the mince into 4 burger patties.

  4. Heat 1 tablespoon of vegetable oil in a fry pan. Saute sliced onion until soft, remove and set aside. Pan fry the burger patties for 4 mins each side or until cooked through.

  5. To make the yoghurt sauce combine yoghurt, mint and a squeeze of lemon.

  6. Toast the Turkish Rolls and assemble the burger with meat patty, tomato, onion, rocket and a generous drizzle of yoghurt sauce. Serve with handmade potato chips.

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