IE 11 is not supported. For an optimal experience visit our site on another browser.

Lamb Burger Salad Bowl with Honey Mustard Dressing

Burger Salad Bowl with Honey Mustard Dressing
Dan Churchill
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

This is a healthy dinner with all the delicious flavors of a burger done salad-style. The meaty lamb patties and hearty potatoes make this salad filling but not heavy.

Swap option: You can swap to ground lamb or chicken, or your favorite type of burger patty.


Salad Dressing
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon honey
  • 10½ ounces fingerling potatoes, cut in wedges
  • Nonstick cooking spray
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 4 cooked lamb patties
  • 1/2 head baby romaine lettuce, roughly torn
  • 2 medium tomatoes, sliced
  • 2 ounces dill pickles, sliced lengthways
  • 1/4 avocados, sliced


For the dressing:

Combine dressing ingredients together in a small bowl, adding water to thin if needed and set aside.

For the salad:


Preheat oven to 410°F and line a baking sheet with parchment paper.


Place potatoes in a saucepan of cold salted water, bring to the boil and simmer for 6-8 minutes, or until just beginning to soften. Drain well, returning to the hot saucepan for a few minutes to remove all moisture. Place on a baking sheet, spray with oil, season with salt and pepper and bake for 10-15 minutes or until golden.


Heat a non-stick skillet over medium heat. Crack eggs into skillet and cook to your liking.


Warm pre-cooked lamb patties in oven or microwave to your liking.

To serve:

Divide lettuce, tomato, pickles and avocado between bowls, top with patty and egg, drizzle over dressing and serve with wedges.