Tandoori lamb burgers

Tandoori lamb burgers
  • Serves icon Serves 8-10
  • Time icon Hands on time 20 mins, 25 mins cooking time, plus chilling and defrosting

An Indian take on a traditional burger. This tandoori lamb burger recipe can be made-ahead and frozen.

Nutrition: per serving

Calories
472kcals
Fat
23.2g (9g saturated)
Protein
26.4g
Carbohydrates
42.4g (5.1g sugars)
Salt
1.7g
Calories
472kcals
Fat
23.2g (9g saturated)
Protein
26.4g
Carbohydrates
42.4g (5.1g sugars)
Salt
1.7g

BASED ON 10

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.

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