For an extra layer of flavour, add a drizzle of leftover mansaf sauce or a squeeze of fresh lemon juice over the pulled lamb before assembling the burger
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1162 |
| Fat | 73g |
| Saturates | 35g |
| Protein | 50g |
| Carbs | 74g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFUsing two forks, shred the lamb, then set it aside.
To make the potato rosti, peel and grate the potatoes. Squeeze out any excess moisture and transfer to a large bowl. Combine with the flour, salt and pepper. Heat the oil in a pan over a medium heat. Add two tablespoons of the potato mixture in the centre of the pan, lightly pressing down to create a flat pancake. Cook the rosti until golden brown on either side. Repeat until all the potato mixture has been used.
Slice the buns in half and lightly toast. Thinly slice the cabbage and red onion. Spread a generous amount of tzatziki on both halves of each toasted brioche bun. Place a handful of cabbage on top of the sauce on each bottom half of the buns. Optionally, add a slice or two of fresh tomato for extra flavour. Add a potato rosti patty and a generous amount of pulled lamb. Crumble the feta cheese and scatter over the lamb. Add another layer of tzatziki and top it with the onion slices. Place another potato rosti patty on top, followed by the lamb. Place the top half of the brioche bun over the fillings and press down gently.
Serve immediately.
