Spiced Lamb Burgers

Whether its BBQ time or not, these spiced lamb burgers are succulent, sizzling and perfect with a salad and a cool yogurt dip, in a soft roll. I love burgers, but I don’t eat beef. Every now and again when I have a craving for one, I become incensed when the choice is between a beef burger and a vegetarian one. So this little spiced bundle of joy, truly hits the spot.

You can add more red chilli powder and some extra ground cumin, if you like it really spicy.

Ingredients (makes 5 small burgers)

  • 250g minced lamb preferably full fat
  • I small red onion finely diced
  • 2 cloves garlic crushed
  • 1 piece of grated ginger 0.5 cm
  • 1 small finely chopped green chill (optional)
  • 1 ½ tsp Tandoori Spice Blend
  • ¾ tsp Garam Masala Blend
  • salt to taste
  • 20-30 ml lemon juice
  • handful of fresh coriander
  • 1 egg beaten
  • oil for frying

Planning & Preparation

  1. Dice the onions
  2. Chop the ginger, chilli and coriander
  3. Squeeze the lemon
  4. Beat an egg


  1. With clean hands or using food prep gloves mix all the burger ingredients together in a large bowl. You can leave out the beaten egg, but handle with care as this helps to bind the burger together.
  2. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes, about 2 cm thick. Divide the burger mixture into 5/6 small balls or 4 larger burgers
  3. Cover with clingfilm and leave for 1 hour in the fridge for the flavours to develop.
  4. Heat a large nonstick frying pan on a high heat, and drizzle in a little oil. Carefully put all the burgers in the pan then turn the heat down to medium, cook for 4 minutes on one side then flip over using a spatula and cook the other side for 3-5 minutes until cooked through. Remove from the pan and leave to rest for a minute on kitchen paper.
  5. Alternatively cook the burgers on the BBQ under a medium and even heat for about 10-15 mins. Turn occasionally. Check that the burgers are cooked through and not charred on the outside and raw in the middle.

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