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Rogan Josh Lamb Burger
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad

Recipe Development Team
Recipe Development TeamUpdated on October 05, 2025

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.

Tags:
Family Friendly
New
Allergens:
Wheat
Cereals containing gluten

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.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

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: Cereals containing gluten, Wheat 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

Nutritional information

Energy (kJ)3652 kJ
Energy (kcal)873 kcal
Fat36.9 g
of which saturates8.5 g
Carbohydrate98.1 g
of which sugars22.1 g
Dietary Fibre10 g
Protein31.8 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Zester

Cooking Instructions and Tips

Bake the Fries
1

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.

Make your Burgers
2

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.

Time to Bake
3

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.

Kachumber Salad Time
4

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.

Finishing Touches
5

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. 

Finish and Serve
6

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.

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