Indian lamb burgers are super easy to make with curry powder and chopped corainder and will take your BBQ to the next level. Our quick and simple spiced burger recipe combines warm Indian spices and a cooling mint raita, for a bite that is bursting with flavour. These Indian lamb burgers are spiced but not too spicy, so they can be enjoyed by everyone. Using tasty lamb instead of beef mince complements the Indian flavours and makes a change from standard burgers. These Indian lamb burgers can be enjoyed on their own, with the raita and a salad, in a regular burger bun, or why not try with a naan or flatbread? If you know you’re going to be short of time on the day you want to serve these, you can make the patties ahead of time. In fact, we think they cook better when they’ve been left to chill in the fridge, as it helps them keep their shape when you pop them in a hot pan. Leave them for up to 2 days ahead in the fridge, or for even better forward planning make up the mixture and freeze it in burger shapes. Just remember to defrost thoroughly in the fridge before cooking.
- For the burgers
- 800g lamb mince
- 2tbsp Madras curry powder
- 4tbsp breadcrumbs
- 1 large onion, grated
- Finely grated zest of 2 lemons
- 4tbsp chopped coriander
- 1 large free range egg, beaten
- 2 garlic cloves, crushed
- For the raita
- ½ cucumber
- 225ml natural yoghurt
- 2tbsp mint sauce
To make these Indian lamb burgers, mix all the burger ingredients, along with ½tsp salt, together with your hands. Leave for 30 mins or overnight.
Shape the meat into six burgers and cook on the barbecue for 20 mins, turning once, or seal in a hot pan for 2 mins then cook in an oven at 200C for 15 mins.
To make the raita, grate the cucumber, sprinkle with salt and leave in a sieve for 10 mins. Squeeze the cucumber well, to remove excess water. Add to the yogurt and mint sauce, and season. Serve with burgers.