Lamb bhuna burgers - spice pots
4
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Onion
1 small, finely chopped
Root Ginger
1 teaspoon(s), grated
Garlic
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)
Instructions
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.
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