Indian Inspired BBQ Lamb Burgers - Serves 4

A fiery fusion of bold Indian spices and barbecue flavour.

Juicy lamb patties spiced with garam masala and fresh green chilli, cooked over the coals and layered with curried caramelised onions, crispy poppadom, and a generous spoon of mango chutney, all tucked into a toasted brioche bun. A serious burger with spice and soul.

Ingredients

For the Burgers:

500g lamb mince

1 tsp ginger paste

2 tsp garlic paste

1 bunch coriander, finely chopped

2 green chillies, finely chopped

1 tsp ground coriander

½ tsp cumin powder

1 tsp garam masala

½ tsp fine salt (more to taste)

Curried Caramelised Onions:

3 medium onions, thinly sliced

1 tbsp butter

1 tbsp olive oil

¼ tsp salt

½ tsp mild curry powder

¼ tsp ground coriander

¼ tsp ground cumin

1 tbsp mango chutney

Raita:

Greek yoghurt

Cucumber

Fresh mint

Salt

Lemon juice

To Serve:

Brioche buns

Mango chutney

Poppadoms

Raita

Method:

Prep the Patties – In a large bowl, combine the lamb mince with ginger, garlic, coriander, chillies and spices. Mix well and shape into 4 patties. Place on a plate with greaseproof paper and chill in the fridge for 20 minutes to firm up.

Caramelise the Onions – Add butter and oil to a Skillet over low heat. Add the sliced onions and cook slowly, stirring every 10 minutes.

Spice & Sweeten – Mix the curry powder, coriander and cumin in a small bowl. Stir mango chutney into the onions and cook for 10 more minutes. Then add the spice mix and cook for another 15 minutes until sticky and golden.

Fire Up the Kadai – Get a bed of glowing embers and place the Hot Plate on top of the Holi Grill. Let it heat for 10 minutes before cooking.

Cook the Burgers – Place the lamb patties onto the Hot Plate and cook for around 5 minutes per side until browned and cooked through.

Toast the Buns – Slice the brioche buns and toast them on the Hot Plate until golden.

Build the Burger – Layer up with the curried onions, lamb patty, crispy poppadom and a generous spoon of mango chutney