Rogan Josh Lamb Burger
with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
This Indian inspired recipe will take your burger game up a level. A rogan josh infused lamb burger is paired with mango chutney mayo, a vibrant kachumber salad and zesty fries to bring full on flavour to your table.
The quantities provided above are averages only.
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 war 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.
Ingredients
450 grams
Potatoes
50 grams
Rogan Josh Curry Paste
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Lamb Mince
½ unit(s)
Lemon
1 unit(s)
Baby Cucumber
1 unit(s)
Medium Tomato
40 grams
Mango Chutney
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
Not included in your delivery
½ tsp
Salt for the Burgers
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, put the rogan josh curry paste and breadcrumbs into a large bowl, then mix to combine. Add the lamb mince.
Season with the salt for the burgers (see pantry for amount) and pepper, then mix with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a lightly oiled baking tray.
When the fries have 15 mins left, bake the burgers on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, zest and halve the lemon (see ingredients for amount).
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Cut the tomato into 1cm chunks.
Squeeze the lemon juice (see ingredients for amont) into a large bowl. Mix in the sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper.
Add the cucumber and tomato to the dressing and toss together.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Meanwhile, in a small bowl, mix the mayo (see pantry) and mango chutney. Taste and season with salt and pepper if needed.
Once the fries are cooked, sprinkle over the lemon zest and toss to evenly coat.
When everything's ready, spread half the mango chutney mayo over the bun bases. Top with the lamb burgers, then sandwich shut with the bun lids.
Serve your burgers with the zesty fries alongside.
Serve the salad alongside the burgers, with the rest of the chutney mayo on the side for dipping.
