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How to make Tandoori lamb burger

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 500g minced lamb
  • 1 brown onion, coarsely grated
  • 2 tablespoons tandoori paste
  • 1 teaspoon ground cumin
  • 2 tablespoons finely chopped coriander
  • 1 tablespoon finely chopped mint
  • 1 Lebanese cucumber, thinly sliced lengthways
  • 1/2 red onion, thinly sliced
  • 1 tablespoon lemon juice
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 4 bread rolls, split
  • Natural yoghurt, to serve

Method

  • Step 1 Combine lamb, brown onion, tandoori paste, cumin, coriander and mint in a medium bowl. Season with salt and pepper. Divide into four even portions. Shape each portion into a 12cm patty. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes to rest.
  • Step 2 Meanwhile, combine the cucumber, red onion and lemon juice in a glass or ceramic bowl. Season with salt and pepper.
  • Step 3 Place a large frying pan over high heat. Add the patties and cook for 2-3 minutes each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 4 Drain cucumber mixture. Add mint and coriander; toss to combine. Place patties on bread roll halves; top with cucumber mixture and dollop with yoghurt. Top with bread roll halves. Serve immediately.