Makes 4 to 6.


  • 1kg/2¼lb minced lamb (it’s best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
  • 2 garlic cloves, crushed
  • 1 medium onion, finely chopped
  • 1-2 tablespoons mango chutney
  • 3cm piece of fresh ginger, peeled and grated
  • 1 red chilli, de-seeded and finely chopped
  • ¼ teaspoon ground turmeric
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • sea salt & freshly ground black pepper
  • olive oil for brushing
  • flat bread, pitta bread or burger buns
  • crisp lettuce leaves and sliced vine tomatoes

Fruity Mint Dressing.


Combine all the burger ingredients in a mixing bowl by getting your hands in and mixing well. Leave covered in the fridge ideally for 4 hours (to let the flavours meld – this is optional). Take snooker ball sized handfuls of the mixture and make into patties about 2cm thick.

In the meantime make the dressing by combining all the ingredients in a bowl and stirring until mixed.

If using the barbecue wait until the charcoal has all turned grey and place the patties directly onto the rack (if moveable on a medium heat height). Don’t turn the patties for a couple of minutes as they will need to cook half way before setting. Cook for 2 minutes each side for rare and up to 4 minutes each side for well done. Use a pastry brush to brush with olive oil during the cooking time.

They can also be cooked in a frying pan by coating the pan with olive oil and frying on a medium heat for the same time, turning a couple of times.

If using pittas – splash each one with droplets of water and put into a warm (160c) oven (directly onto the oven shelf) for five minutes. Cut pittas in half then using a sharp knife open them up like pockets.

To Serve:

Add a lettuce leaf, slice of tomato, a burger and a good dollop of the delicious dressing for a fresh and tasty summer meal.




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