Lamb Burger


  • 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
  • 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.
Previous Next