This recipe for spiced lamb burgers with herb yogurt are a little Indian treat for the barbecue that will quickly become a summer favourite.
For the burgers
- 1 small onion quartered
- 4 cm/1½ in piece fresh ginger
- 4 large garlic cloves
- 20 g fresh coriander stalks and leaves
- 2-3 green chillies chopped or ½-1 tsp red chilli powder
- 450 g lamb mince
- ¾ tsp ground cumin
- 1½ tsp garam masala
- 1 tsp salt or to taste
- 1 large free-range egg
- 2 slices thick-cut white bread processed to crumbs in a food processor
- 2 tbsp oil for greasing
For the herbed yoghurt
- 200 g Greek-style yoghurt
- 30 g fresh coriander leaves
- 15 g fresh mint leaves or 1 tbsp. good quality dried mint
- 1-2 green chillies finely chopped (optional)
- salt to taste
- ½ tsp freshly ground black pepper
- 6 Hamburger buns
- 1 onion sliced crosswise into large rings
- 2 ripe plum tomatoes sliced crosswise
- crunchy lettuce leaves
- For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander, and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.
- Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
- Meanwhile, for the herb yogurt, mix together all the ingredients for the herb yogurt in a bowl and season, to taste, with salt and freshly ground black pepper.
- Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.
- While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time.
- To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herb yogurt. Finish with the other half of each bun.