Lamb Burger
For the burger:
  • 4 hamburger buns
  • ½ lb (250 g) ground lamb meat
  • 1 ⅓lb (250 g) ground beef
  • ½tbsp salt
  • ½tsp oregano
  • ½tsp cumin
  • ½tsp pepper
  • 2tbsp olive or vegetable oil
For the mayonnaise:
  • 4tbsp mayonnaise
  • ½tsp garlic paste
  • ½tsp dried oregano
To serve:
  • 4 medium yellow potatoes
  • 1tbsp olive oil
  • Salt totaste
  1. 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).
  2. For the mayonnaise, mix all the ingredients. Set aside.
  3. Cut the potatoes into sticks, season with the oil and salt. Set aside.
  4. On the Instant Vortex control panel, press Air Fry, then set time to 4 Minutes and temperature to 355°F (180°C).
  5. 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.
  6. On the Instant Vortex control panel, press Air Fry, then set time to 5 Minutes, and temperature to 355ºF (180ºC).
  7. Once Add Food, add the potatoes.
  8. To assemble the hamburgers, spread mayonnaise on bottom half of bun, add the hamburger and serve with French fries.