Lamb Burger

14. Apr, 2016

My parents love a good burger, so I tried a few variations and this was their favourite!


500g lamb mince, 1 small onion chopped, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, pinch of cinnamon powder, 1 teaspoon salt, 2 teaspoons ginger and garlic paste, 1 beaten egg, 2 green chillies chopped, chopped fresh coriander.

Mix all the ingredients together. You can use more or less chilli as you like. Divide the mixture into 4. Form each quarter into a burger patty - I found it easier to roll it into a ball and then flatten it out to make a burger patty. Also wet your hands first as this prevents the mince from sticking to them. Place the patties on a plate, cover with cling wrap, and place in the fridge for at least an hour. Before I fry the patties I like to get everything ready to assemble the burgers. I slice up some tomato and cucumber, tear up lettuce leaves, and season them with salt and pepper. I fry some onions in butter until really brown and caramelised. I make a curry mayonnaise by adding curry powder, crushed garlic, and chutney to a cup of mayonnaise. I toast the buns by cutting them in half, smearing butter on them and then frying them in a dry frying pan until they are brown and toasted. I then fry the patties on medium heat in a little oil for 6 minutes on each side. Just before they are ready to come out of the pan I top each patty with a slice of cheese, and place a lid on the pan just until the cheese melts. Remove the patties from the pan and drain and rest them on paper towels. To assemble I smear the mayonnaise mixture on both halves of the bun, then lettuce on the bottom half, followed by the burger patty, tomato, cucumber and fried onions. Cover with the top half of the bun and secure with a wooden skewer. Serve with a salad or chips.