Peach Salad
Lamb Burger
| By : |
| Servings |
4 Servings
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Ingredients
For the burger:
- 4 hamburger buns
- ½ lb (250 g) ground lamb meat
- 1 ⅓ lb (250 g) ground beef
- ½ tbsp salt
- ½ tsp oregano
- ½ tsp cumin
- ½ tsp pepper
- 2 tbsp olive or vegetable oil
For the mayonnaise:
- 4 tbsp mayonnaise
- ½ tsp garlic paste
- ½ tsp dried oregano
To serve:
- 4 medium yellow potatoes
- 1 tbsp olive oil
- Salt to taste
Ingredients
For the burger:
For the mayonnaise:
To serve:
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Instructions
- Mix all the ingredients for the burger, separate into 4 portions. Use your hand to shape these portions into balls and gently flatten to obtain a thickness of almost one inch (2 cm).
- For the mayonnaise, mix all the ingredients. Set aside.
- Cut the potatoes into sticks, season with the oil and salt. Set aside.
- On the Instant Vortex control panel, press Air Fry, then set time to 4 Minutes and temperature to 355°F (180°C).
- Once Add Food appears on the display, add 2 burgers and 2 buns cut in two to brown. After 1 Minute, remove the bread, raise the temperature to 390°F (200°C) and continue cooking the burger. Repeat process with the remaining burgers and bread. Once the time is up, set aside.
- On the Instant Vortex control panel, press Air Fry, then set time to 5 Minutes, and temperature to 355ºF (180ºC).
- Once Add Food, add the potatoes.
- To assemble the hamburgers, spread mayonnaise on bottom half of bun, add the hamburger and serve with French fries.
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