BBQ tandoori lamb burgers recipe

By Angela Boggiano

An Indian take on a traditional burger recipe, these taste even better when cooked on a barbecue. Make the burgers in advance and freeze them until the day before the BBQ.

Makes 10 medium burgers
Takes 20 minutes to make and 25 minutes to cook, plus chilling and defrosting

1kg good-quality lamb mince
1 small onion, finely chopped
2 garlic cloves, crushed
1 tbsp mango chutney
2.5cm piece fresh ginger, finely grated
1 tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
¼ tsp ground turmeric
Pinch of cayenne pepper

To serve:

1 tbsp sunflower oil
1 cucumber
1 red onion, sliced into rings
Juice of 1 lemon
Pinch each of sugar and salt
10 mini naan breads
Mint raita
Fresh mint leaves, to garnish

METHOD

How to make tandoori lamb burgers

1. Mix all the ingredients for the burgers in a large bowl. Season with salt and pepper, cover and chill for 1 hour.

2. Using wet hands, shape the mixture into 10 burgers. Place them flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.

3. Defrost the burgers completely in the fridge. Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked through.

4. Meanwhile, use a vegetable peeler to cut ribbons of cucumber. Place in a bowl with the red onion, lemon juice, the sugar and salt, and leave to stand for about 10 minutes. Toast the naan breads.

5. Top each naan bread with some onion and cucumber. Add the burgers, a dollop of mint raita and sprinkle with mint leaves. Serve with spicy potato wedges, extra raita, garnished with more mint, and lime pickle.