Name: Indian-style lamb burger
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 500g minced lamb; 1 small onion or shallot, minced; 1 clove garlic, minced; 2 tsp mango chutney; 1½ cm ginger, grated; ½ tsp spices: ground coriander, ground cumin garam masala, ground turmeric; ¼ tsp cayenne pepper; Salt and pepper; To serve:; ½ cucumber; 1 small red onion; Juice of 1 lemon; a pinch of salt & of sugar; About 5 mini Naan bread; Mint leaves; Mango chutney

Indian-style lamb burger

27 Apr 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

If you are bored with normal beefburgers and want to try something interesting, this recipe is for you. These spicy lamb burgers are recommended especially for those who love Indian flavours or who want to spice up a BBQ party, but without too much effort!

Ingredients

500g minced lamb
1 small onion or shallot, minced
1 clove garlic, minced
2 tsp mango chutney
1½ cm ginger, grated
½ tsp spices: ground coriander, ground cumin garam masala, ground turmeric
¼ tsp cayenne pepper
Salt and pepper
To serve:
½ cucumber
1 small red onion
Juice of 1 lemon
a pinch of salt & of sugar
About 5 mini Naan bread
Mint leaves
Mango chutney

Instructions

Combine all the ingredients in a large bowl, mix thoroughly. Season with salt and pepper, then chill for at least an hour.
Turn on the BBQ (or heat a griddle pan).
With wet hands, form equal sized balls then flatten them between your palms. Rest them on a plate.
Using a vegetable peeler cut the cucumber into thin ribbons and thinly slice the onion into rings. In a bowl, mix the onion and cucumber, add the lemon juice, then sprinkle with salt and sugar. Rest for about 10 minutes.
Make some raita by mixing Greek yoghurt with chopped mint leaves and pressed garlic.
Brush the burgers with some oil then cook them on each side for about 4-5 minutes, depending on how well done you like them.
Warm up the naan on the BBQ.
Put some of cucumber salad on each naan, add the burgers, then top with some raita and a few mint leaves.
Serve with mango chutney and the leftover raita.