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Spicy Indian lamb burger
Makes: 6
Prep time: 45 mins Total time: 
Recipe by Shabab Ali / Recipe photograph by Martin Poole
Spicy Indian lamb burger
'Burgers aren't very Indian, but we're partial to a lamb kebab, so this is our spin!' says Shaba Ali, head chef at Tuk Tuk, an Indian restaurant in Glasgow
Makes: 6
Prep time: 45 mins Total time:
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Nutritional information (per serving)
Calories
515Kcal
Fat
23gr
Saturates
9gr
Carbs
49gr
Sugars
14gr
Fibre
3gr
Protein
27gr
Salt
2.8gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 6 burger buns or multiseed rolls, split
- about 6 tbsp mango chutney
- 2 tomatoes, sliced
- ½ x 31g pack coriander, leaves picked
For the burgers
- 500g lamb mince
- 2 tbsp grated ginger
- 2 tbsp crushed garlic (about 6 cloves)
- 3-4 green chillies, deseeded and finely chopped
- 1 tomato, deseeded and finely chopped
- 1 small green pepper, deseeded and finely chopped
- 1 small red onion, finely chopped
- ½ x 31g pack coriander, finely chopped
- 1 tsp garam masala
- 1 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp medium curry powder
- 1 tsp fine sea salt
For the raita
- 1 cucumber, halved and deseeded
- 1 tsp fine sea salt
- 200g thick Greek yogurt
- a pinch of garam masala
- ½ x 31g pack coriander, finely chopped
Step by step
Get ahead
Prepare the uncooked burgers 1 day ahead, chill, covered. Make the raita a couple of hours ahead.
- 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.
Chef quote
‘Burgers aren’t very Indian, but we are partial to a lamb kebab, so this is our spin!’ says Shaba Ali, head chef at Tuk Tuk