An Indian take on a traditional burger. These can be made in advance and frozen.
Ingredients
- 1kg good-quality lamb mince
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp mango chutney
- 2.5cm piece fresh ginger, finely grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp garam masala
- ¼ tsp ground turmeric
- Pinch of cayenne pepper
To serve
- 1 tbsp sunflower oil
- 1 cucumber
- 1 red onion, sliced into rings
- Juice of 1 lemon
- Pinch each of sugar and salt
- 10 mini naan breads
- Mint raita
- Fresh mint leaves, to garnish
Method
- 1. Mix all the ingredients for the burgers in a large bowl. Season with salt and pepper, cover and chill for 1 hour.
- 2. Using wet hands, shape the mixture into 10 burgers. Place them flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
- 3. Defrost the burgers completely in the fridge. Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked through.
- 4. Meanwhile, use a vegetable peeler to cut ribbons of cucumber. Place in a bowl with the red onion, lemon juice, the sugar and salt, and leave to stand for about 10 minutes. Toast the naan breads.
- 5. Top each naan bread with some onion and cucumber. Add the burgers, a dollop of mint raita and sprinkle with mint leaves. Serve with spicy potato wedges, extra raita, garnished with more mint, and lime pickle.
Nutritional info
Per burger: 472kcals, 23.2g fat (9g saturated), 26.4g protein, 42.4g carbs, 5.1g sugar, 1.7g salt