- Prep time
- 30 mins
- Cooking time
- 10 mins
- Serves 6
- Burgers aren't traditionally Indian, but we're all partial to a lamb kebab, so this is our spin!
- 1 small onion, quartered
- 4cm piece fresh ginger
- 4 large garlic cloves
- 20g fresh coriander, stalks and leaves
- 1tsp red chilli powder
- 450g lamb mince
- ¾tsp ground cumin
- 1½tsp garam masala
- 1tsp salt
- 1 large egg
- 2 slices white bread, processed to crumbs
- 2tbsp oil, for greasing
- Black Garlic Mayonnaise, to serve
- 6 seeded flatbreads
- Salad, to serve
Using a hand blender, roughly chop the onion, ginger, garlic and coriander by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg, chilli powder and breadcrumbs and mix well.
Shape into six burgers and chill in the fridge for 20 minutes or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes, turning halfway.
While the burgers are cooking, heat the flatbreads in the oven for the last 3-4 minutes of the cooking time.
Serve within flatbreads, top with salad and a dollop of Black Garlic Mayonnaise.