Spiced Indian Lamb Burgers with Mint Raita, Chaat Masala Kachumber and Mango Chutney

I’ve been making these spiced lamb burgers for years. It’s the best way to satisfy your cravings for a curry and a burger in one recipe. They are a favourite with my family and I’m sure will become a favourite for you too. The key is making the burgers the day before to give them a chance to marinade in all the lovely flavours. They are jam packed with fragrant spices, ginger, garlic, chopped tomatoes and green pepper for added moisture and flavour. Served with a cooling mint raita, sweet mango chutney and a refreshing chaat masala kachumber salad for texture, this is a different way to enjoy a burger at home.

Serves 6 (£2.11 per portion)

1. Put 500g lamb mince into a large bowl with half a finely chopped red onion, 2 tbsps of finely grated ginger, 3 crushed garlic cloves, a finely chopped green pepper, a deseeded and finely chopped large tomato, a finely chopped green chilli and some finely chopped coriander. Next add 1 tsp each of toasted cumin and fennel seeds which have been dry toasted in a frying pan for a few mins and then crushed in a pestle and mortar. Add 1 heaped tbsp of any curry paste you have in the fridge (I used rogan josh), 1 heaped tbsp of garam masala, 1/2 tsp hot chilli powder, 1 tsp ground coriander, 1 tsp turmeric, 1 tbsp of medium curry powder and 1/2 tsp salt. Mix well using your hands and shape into 6 patties. Refrigerate for a few hours to firm up and let the flavours develop (ideallly overnight).
2. Next, make a quick raita from 300g full fat greek yoghurt, a large bunch of mint which has been finely chopped, 1 tsp mint sauce and half a cucumber which has had the seeds removed and flesh grated. Season and mix well.
3. Take the burgers out of the fridge 30 mins before you cook them and fry them in a hot nonstick frying pan in a little oil until caramelised on the outside. Flip them over for a few more mins and put in an oven at 180C for 5 mins.
4. Meanwhile make a quick kachumber salad by finely slicing a red onion, a deseeded half cucumber and a deseeded large tomato. Add to a bowl with lots of fresh coriander leaves, the juice of a lime and a 1 tsp of chaat masala (I used mango chaat masala). Season and mix well.
5. Heat up your mini naans and serve with the burger, a dollop of raita and mango chutney and the kachumber salad on the side.