Introduce your pallet to some of the delicious flavours of the world by creating these mouthwatering spicy Indian lamb burgers for yourself and your loved ones for dinner tonight.
Enjoy these juicy burgers with a side of oven-baked potato wedges, potato chips, or a fresh garden salad.
Mix all the burger ingredients together well with clean hands, in a large bowl. If you don’t have all the spices, you can just use 1 tablespoon each of garam masala and curry powder. Cover with clingfilm and leave for 1 hour in the fridge to develop the flavours.
For the raita, coarsely grate the cucumber into a sieve and sprinkle over the salt. Set over a sink or bowl and leave for 10 minutes before squeezing out the excess liquid. Tip into a bowl and mix with the rest of the ingredients. Cover and chill.
Divide the burger mix into 6 even balls. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes, about 2cm thick.
Heat a large nonstick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side then flip over using a spatula and cook the other side for 3-5 minutes until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper.
In the same pan, you should have the excess fat and spices. Turn up the heat and toast the cut sides of the bun lids in this for 30 seconds until slightly browned. Spread both top and bottom buns with some mango chutney, then add a dollop of raita to the bottom bun, and put your burger on top. Add sliced tomato and coriander leaves before adding the top bun. Serve immediately.