Tuesday 12 December 2017

Tandoori Lamb Burgers

Tandoori Lamb Burgers
Tandoori Lamb Burgers

Catherine Fulvio

Guests really appreciate lamb burgers because they're not frequently available. These are not technically tandoori, but I've called them so because of the wonderful Indian flavours.

They are really delicious and serving them in pittas makes a nice change from burger buns.

Makes 10 small burgers.

you will need

1kg good-quality minced lamb

1 small onion, finely chopped

2 garlic cloves, crushed

2.5cm fresh root ginger, finely grated

2 tbsps mango chutney

1 tsp ground coriander

1 tsp ground cumin

½ tsp garam masala

¼ tsp ground turmeric

Pinch of cayenne pepper

Salt and freshly ground black pepper

Sunflower oil

To serve

10 mini pitta breads

1 red onion, sliced

1 cucumber, sliced

Mango chutney

Mint raita (Greek yogurt mixed with chopped fresh mint)

Method

Mix all the ingredients for the burgers, except the oil, in a large bowl. Season with salt and pepper. Break off a little of the mixture and cook to check for seasoning. Adjust the mixture if necessary. Cover and chill for an hour.

To shape the burgers, wash your hands, leaving them wet. Divide the mixture into 10 small burgers.

Heat a griddle pan or barbecue to a hot heat. Brush the burgers on both sides with oil and cook for three to four minutes on each side, or until well browned and cooked through.

Warm the pittas on the barbecue. Slide in the burger along with some sliced red onion, cucumber, mango chutney and mint raita.

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