Tandoori lamb burger
Photography by Chris ChenA good lamb burger is hard to beat. Why not add a little luxury to a laid-back meal by adding this gourmet alternative to your repertoire.
Preparation Time
15 minutes
Cooking Time
10 minutes
Serves 4
Ingredients
500g minced lamb
1 brown onion, coarsely grated
2 tbs tandoori paste
1 tsp ground cumin
2 tbs finely chopped coriander
1 tbs finely chopped mint
1 Lebanese cucumber, thinly sliced lengthways
1/2 red onion, thinly sliced
1 tbs lemon juice
1/4 cup mint leaves
1/4 cup coriander leaves
4 bread rolls, split
Natural yoghurt, to serve
Method
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.
Meanwhile, combine the cucumber, red onion and lemon juice in a glass or ceramic bowl. Season with salt and pepper.
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.
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.
Notebook: - January 2010
Recipe by Sarah Hobbs
