Tandoori Lamb Burgers

Makes 6 burgers


  • 1kg good-quality lamb, minced
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp mango chutney
  • 2.5cm of ginger, finely grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • ¼ tsp ground turmeric
  • Pinch of cayenne pepper
  • Sunflower oil, for frying
  • Salt and freshly ground black pepper
  • To serve
    • 6 round pitta breads
    • 1 red onion, thinly sliced
    • 1 cucumber, thinly sliced
    • Mango chutney
    • Mint raita (chopped mint with Greek yogurt)


  1. Mix all the ingredients for the burgers in a large bowl.  Season with salt and pepper.  Break away a little of the mixture and cook to check for seasoning.  Adjust the main mixture if necessary.  Cover and chill for 1 hour.
  2. Wash hands and leaving them wet, shape the mixture into 10 burgers.
  3. Heat the griddle pan or a BBQ to a hot heat.
  4. Brush the burgers both sides with oil and cook for 3-4 minutes each side or until well browned and cooked through.
  5. Warm the pittas on the barbeque.  Slit open and slide in the burger, sliced red onion, cucumber, mango chutney and mint raita.