Lamb and Coriander Burgers

Charmaine Lu -
  • 1kg lamb mince
  • 2 crushed garlic cloves
  • 1 chopped onion
  • 1 tbsp mango chutney
  • 3cm piece of ginger, grated
  • 1 red chilli, deseeded and chopped
  • Pinch of turmeric
  • 1 tsp each crushed coriander and cumin seeds
  • Toasted pitta, salads and sauces, to serve
  • Mix the mince, garlic, onion, ginger, mango chutney, chilli and spices in a bowl. Season liberally and mix to fully combine. Divide and shape into 8 patties, then leave to rest in the fridge for 30 mins.
  • Brush the burgers with a little oil and season again, then barbecue for 5 mins on each side. Stuff into split toasted pittas, pile with your choice of salads, toppings and sauces, and enjoy.
30 mins
8 serving