Greek Lamb & Cabbage Burger Stacks with Hasslbeback Potatoes
This is a perfect example of how whole food ingredients can easily replace more processed convenience foods for quick and nutritious meals. If you would prefer to use a different kind of burger just make sure they are pure meat with no additions other than herbs or spices. I use either the Swaledale Butchers or Gazegill Organics products. And you can use any kind of cabbage, if you choose a tougher Savoy one just cut the wedges a touch thinner so they roast in the same time as everything else
Key Facts
high protein & low carb
super quick
family friendly
naturally gluten, nut & dairy free
Ingredients
4 minted lamb burgers
8-10 small potatoes
4 large slices spring cabbage.
2 tablespoons Hunter & Gather Greek olive oil dressing OR 1 tbsp extra virgin olive oil + 1 teaspoon each dried oregano, rosemary & thyme + pinch salt & 2 teaspoons apple cider vinegar
YOGHURT SAUCE:
1/2 cup yoghurt of choice
juice of a lemon
3 small finely grated garlic cloves
1 large handful fresh parsley finely chopped
pinch of salt & plenty of black pepper
Preparation
01
Preheat your oven to 200C.
02
Take your potatoes one by one, lay a chopstick on either side (lengthways) then slice across them down to the chopstick creating a fan. Rub with the dressing/olive oil mix & arrange on a lined baking tray. Pop into the hot oven to bake for 20 minutes.
03
Make your yoghurt sauce by whisking all ingredients together.
04
On another lined tray add a thick slice of cabbage topped with a burger & then add a tablespoon of yoghurt sauce to the top of each.
05
Add to the oven & roast for 25 minutes by which time your potatoes will have had 45 minutes total.
Serve & enjoy! The yoghurt sauce can be prepped 3 days in advance, & cooked leftover burgers/cabbage/potatoes will last for 5 days in the fridge.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
