An Indian take on a traditional burger. This tandoori lamb burger recipe can be made-ahead and frozen.
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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
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Method
- Mix all the ingredients for the burgers in a large bowl. Season with salt and pepper, cover and chill for 1 hour.
- 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.
- 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.
- 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.
- 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.
Nutrition
- 472kcals Calories
- 23.2g (9g saturated) Fat
- 26.4g Protein
- 42.4g (5.1g sugars) Carbs
- 1.7g Salt
BASED ON 10
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