Indian Spiced Lamb Burger
with Bombay Style Roasties
Two of the nation's favourite cuisines - Indian and American - collide to bring you our North Indian Spiced Lamb Burgers. Served with turmeric spiced roasted potatoes, peppery rocket, and a minty yoghurt dressing, it’s hard to go wrong with this quick and delicious recipe. To avoid a saucer-shaped patty, Chef Andre always suggests making a slight indentation with your thumb in the centre of your raw patty. This helps the meat cook evenly, maintaining its shape as it shrinks during cooking. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 pack(s)
Potato
1 pot(s)
Turmeric
1 pot(s)
Nigella Seeds
1 unit(s)
Echalion Shallot
200 grams
Lamb Mince
1 pot(s)
North Indian Style Spice Mix
½ bunch(es)
Mint
1 pack(s)
Greek Style Yoghurt
(ContainsMilk)2 unit(s)
Seeded Burger Bun
(ContainsCereals containing Gluten, Egg, Soya)1 bag(s)
Rocket
Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel) and place in a large mixing bowl. Add the turmeric, nigella seeds, a glug of oil and a large pinch of salt and toss to combine. Transfer to a baking tray and roast on the top shelf of your oven until so and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Pop the lamb mince in another mixing bowl with the North Indian spice blend (use less if you don't like spice). Add a pinch of salt, the shallot and half the garlic. Mix well and use wet hands to shape the mix into one patty per person, 2cm thick. Keep to one side. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat.
Pick the mint leaves from their stalks and finely chop (discard the stalks). Place in a small bowl. Stir in the remaining garlic, the Greek yoghurt and more salt and pepper. Mix well then taste and add a pinch of salt and pepper if needed.
Heat a splash of oil in a frying pan over medium-high heat. Fry the burgers until nicely caramelised on both sides, turning every couple of minutes, 15-17 mins. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.
Cut the burger buns in half and pop them on another baking tray on the middle shelf of your oven for a few mins to warm through. Smear a generous dollop of mint yoghurt on the bottom half of the bun and place the burger on. Pop a few rocket leaves on top and then finish with the other half of the bun.
When the roasties are ready, remove from the oven and serve alongside the burger, with any le over rocket and a good dollop of mint yoghurt to dip your roasties in. Enjoy!