Lamb Burger

By: Julio César Ayca

Lamb Burger
cuisine icon Duration
12 Minutes
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
12 minutes, 4 servings, air fry, cumin, dried oregano, garlic paste, ground beef, ground lamb meat, hamburger buns, instant vortex, Julio César Ayca, mayonnaise, medium yellow potatoes, olive oil, olive or vegetable oil, oregano, pepper, salt, salt to, sandwich

serving icon Servings
4 Servings
Ingredients
  • 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
  • 4 tbsp mayonnaise
  • ½ tsp garlic paste
  • ½ tsp dried oregano
  • 4 medium yellow potatoes
  • 1 tbsp olive oil
  • Salt to
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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