A spiced lamb burger patty stacked with a crispy onion bhaji dripping in a zing raita and sweet mango chutney.
Make sure you salt the burger mix just before cooking. If you salt this and leave to sit in the fridge it will draw out moisture and affect the texture of the meat.
I’ve gone with a slightly zingier version of a raita as I wanted to contrast the sweet mango chutney.
You can chop or grate the cucumber. If you are grating, make sure you squeeze as much moisture out of the grated cucumber as you can before using.
Griddling in a very hot pan gives a nice caramelised outside without overcooking the centre.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Please refer to my Instagram highlights to watch me make this.
500g lamb mince
1 small red onion, finely minced
1 red chilli, finely minced
4 fat garlic cloves, finely minced
Half pack coriander, finely chopped
2 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cinnamon
6 burger buns
Large on the vine tomatoes, sliced
6 onion bhajis
1 cucumber, seeds removed and finely chopped
250g Greek yoghurt
1 half pack coriander, finely chopped
2 sprigs mint, just the leaves – finely chopped
Juice of a lime
1 fat garlic clove
2 tsp grated ginger
1/2 tsp garam masala
½ tsp salt
FOR THE BURGERS
In a medium bowl, combine the lamb, onion, chilli, garlic, coriander and spices. Use your hands to do this. Do not add the salt at this stage.
Leave to rest in the fridge.
FOR THE RAITA:
Combine the yoghurt, coriander, mint, lime juice, garlic, grated ginger, salt and garam masala in your blender of choice. Blend till smooth and green.
Stir in the cucumber and set aside.
FOR THE BURGERS:
Just before cooking, salt the burger mix. Form 6 balls of the mixture.
On baking parchment, flatten using your hands to form the patties. Remember the burgers will shrink slightly as they cook so the bigger the better. Aim for a patty bigger than the circumference of your bun.
Heat about a tablespoon of olive oil on a high heat in a griddle pan until smoking hot.
Cook the patties in batches for 2 minutes on each side. You’re aiming for a golden crust.
Toast the buns in the same griddle pan the burgers were cooked in.
Spread both the top and bottom burger bun with mango chutney.
Stack the patty, tomato and onion bhaji. Top with a generous spoonful of raita.
Top with the top of the bun and give this a good squish down to flatten.
Serve and enjoy!