Lamb Burgers with a Feta Fondue Sauce and Baked Sweet Potato Fries

These lamb burgers are a great way to put a new spin on burger night.  The feta fondue sauce oozes over the lamb to provide that moisture that lamb usually needs, and really melds the whole thing together.  And the baked sweet potato fries could not be easier - and you would swear they just came out of the fryer.  Follow along and try this recipe out!  You won't be disappointed.

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Ingredients:

• 1 lb Ground lamb (try to get grass fed if possible) - this will make about 3 third pound burgers, so feel free to adjust the amount for the number of burgers you need to make
• Rosemary (fresh)
• Parsley (fresh Italian flat leaf)
• Green onions
• Garlic
• Red Onion (for slicing on top)
• Spinach (to put on top)
• 1 egg 
• Rolls - I used fresh dinner rolls, but you could use focaccia or whatever you like!
• Feta Cheese
• Half and Half (or heavy cream)
• Shredded cheese - I used an Italian blend
• Sweet potatoes (I got three different kinds and it was nice  to have a variety of color)
• Olive Oil

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To begin this meal, I started with preparing the feta fondue sauce.  I added my half and half (about one cup) into a sauce pan and added 2 sprigs of rosemary to infuse the cream with a delicious rosemary flavor.  You'll take this out once it has simmered for about 20 minutes.  This will also give the half and half a chance to thicken.

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Mix the ground lamb, chopped rosemary, chopped parsley, chopped garlic, chopped green onions and egg all together.  Season with salt and pepper (I also added in a bit of garlic powder and red pepper flakes for some extra spice).  The best tools to use to mix this?  Your hands!  Form into patties and set aside to let the flavors meld together.

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Cut your sweet potatoes lengthwise so they look like "fries" - I peeled some and left the skin on some, and those were definitely my favorite, so I would recommend to leave the skin on all of them.  A bit of extra fiber is always good too!  Place on a foil lined baking sheet, and toss with olive oil, chopped rosemary and chopped parsley (about 2 Tbsp of each), salt and pepper.  Bake for 30 mins at 400 degrees (so that they get nice and crispy!).  Take them out once during the process to flip them around to make sure they get cooked equally on all sides.  (You can adjust the cooking time based on how crispy you like your fries.)

Now that your half and half (or heavy cream) has thickened, remove your rosemary sprigs and add your crumbled feta and Italian blend shredded cheese.  Mix well and let it simmer so it gets nice and gooey.  You want this to be thick so it stays on top of the burger.  If you find that it is too thin, you can add more cheese or even some corn starch to thicken up.  Remember, you want this to have a fondue consistency! 

Place your patties in a heated pan with a Tbsp of olive oil (lamb is not too fatty, so you'll want to add some fat into the pan so the patties don't stick).  Cook for about 3 mins on each side.  Don't move the patties around when they are in there, so that they get that nice brown crust.  Get your buns nice and toasty too!

  


Great start but we're not finished just yet...  Next step is to add on the creamy feta fondue sauce, spinach, and thinly sliced red onion.  You could also add on some dijon mustard to the bun if you like.

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Grab your crispy sweet potato fries from the oven (so they are nice and hot to serve!).  I made a quick fries sauce with mayonnaise, ketchup, and Sriracha.  

Serve and enjoy this different spin on burger night!