Ingredients

400g lamb mince

2 tbsp tandoori paste

1 tsp cumin seeds

½ cucumber

150g plain yogurt

½ small pack mint leaves, chopped

100g plain flour

1 tbsp garam masala

1 tsp bicarbonate of soda

1 onion, halved and finely sliced

3 tbsp sunflower oil

3 burger buns (brioche recommended), toasted

A few lettuce leaves

Red onion, thinly sliced

Mango chutney, for serving

Instructions

Step 1: Make the lamb burgers by combining the lamb mince, tandoori paste, cumin seeds, and a good pinch of salt in a bowl. Squeeze the mixture together with your fingers, then shape into three patties. Chill them in the fridge while you prepare the other components.

Step 2: For the raita, grate the cucumber and squeeze out any excess liquid. Mix the cucumber with the plain yogurt, chopped mint leaves, and some salt in a bowl. Chill until needed to let the flavors meld.

Step 3: Prepare the bhaji batter by combining the plain flour, garam masala, bicarbonate of soda, and a pinch of salt in a bowl. Gradually add about 200ml of cold water to make a thick batter — you may not need all the water. Fold in the finely sliced onion.

Step 4: Heat the sunflower oil in a large frying pan over medium heat. Drop spoonfuls of the batter into the pan, shaping them into three bhajis roughly the size of your burgers. Fry each side for about 3 minutes or until they are crispy and cooked through. Keep them warm while you cook the burgers.

Step 5: Cook the lamb burgers on a barbecue, griddle, or frying pan to your preferred doneness. Toast the burger buns if not already toasted.

Step 6: To assemble, place lettuce leaves on the bottom half of each bun, add the cooked lamb burger, then spoon over some mint raita. Top with a crispy onion bhaji and a few slices of red onion. Serve immediately with mango chutney on the side.

Tips & Variations

For a vegetarian option, substitute the lamb mince with spiced mashed chickpeas or paneer in the patties.

If you prefer milder flavors, reduce the amount of tandoori paste used in the lamb mixture.

Try adding fresh coriander to the raita for an extra herbal note.

Use wholemeal or gluten-free flour instead of plain flour to suit dietary preferences.

Storage

Store any leftover lamb patties and bhajis separately in airtight containers in the fridge for up to 2 days. Keep the raita chilled in a sealed container for up to 24 hours. Reheat the patties and bhajis gently in a pan or oven until warmed through before assembling your burgers again. Avoid freezing as the texture may suffer.

FAQs

Can I prepare the patties and bhajis in advance?

Yes, you can shape the lamb patties and make the bhaji batter ahead of time, but it’s best to fry the bhajis just before serving to keep them crispy. Patties can be kept in the fridge for a few hours before cooking.

What can I use if I don’t have tandoori paste?

If you don’t have tandoori paste, try using a mix of paprika, ground cumin, coriander, garlic powder, and a pinch of chili powder to replicate similar flavors.