Photo of Lamb bhuna burgers - spice pots by WW

Lamb bhuna burgers - spice pots

Points® value
Total Time
1 hr 10 min
15 min
25 min
These are delicious lamb burgers perfect for the BBQ or you can cook them under the grill. Delicious with our Mint & Coriander Raita served in pitta bread



1 small, finely chopped

Root Ginger

1 teaspoon(s), grated


3 clove(s), crushed

Coriander, fresh

1 tablespoon(s)

Lamb mince 10% fat, raw

500 g

Spice Pots Bhuna Blend

3 teaspoon(s), level

Olive Oil

1 teaspoon(s)

Wholemeal Pitta Bread

4 medium

Fat Free Natural Yogurt

225 g

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

3 tablespoon(s)

Mint, Fresh

3 tablespoon(s)


  1. Whizz up the onion, ginger, garlic and coriander or mint into a paste (or finely chop/grate). Mix with the lamb and knead thoroughly. Season with Bhuna spices and salt and pepper and mix well.
  2. Divide the mixture into four. Lightly wet your hands. Roll the mixture into balls, then flatten down to a burger roughly around 3cm thick.
  3. Put the burgers in the fridge for 30 minutes or so to firm up and develop the flavours.
  4. Meanwhile make your raita – combine the yogurt, lime juice and herbs in a bowl and mix. Set aside.
  5. When your BBQ is ready, lightly oil one side of the burger, place it oil side down and cook for around 5 minutes (resist the temptation to fiddle with it!). Oil the other side, turn and cook for a further 5 minutes. Reduce the cooking time if you prefer your burger pink in the middle.
  6. Leave to rest for a few minutes then serve in the mini pitta breads, drizzled with the raita.