Last-Minute Lamb Burgers

Name: Last-Minute Lamb Burgers
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1½ tsp salt; 1 cube frozen crushed garlic, defrosted or 3 garlic cloves, crushed; 1 bay leaf; 1 fat green chilli, very finely chopped; 50 g/1¾ oz/generous ¼ cup caster/superfine sugar; burger buns, mayonnaise, shredded lettuce and sliced tomatoes, to serve; small bunch fresh coriander/cilantro, leaves very finely chopped; 150 ml/5 fl oz/generous ½ cup white wine vinegar; juice of ½ lemon; 2 tsp salt; 1 onion, finely chopped; 1 tbsp ground cumin; 500 g/1 lb 2 oz minced/ground lamb; ½ tsp coriander seeds; 2 small red onions, halved and finely sliced; ½ tsp freshly ground black pepper; 1 tbsp finely chopped fresh mint leaves; ¼ tsp fenugreek powder (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

These lamb burgers are a wonderful addition to a quickly pulled together barbecue as they are full of flavour and, providing you have lamb to hand, can be whipped up from the contents of the fridge and the spice cupboard. The pink pickled onions are great to make ahead and will live happily in your fridge for several weeks.

Ingredients

500 g/1 lb 2 oz minced/ground lamb

Asia
India
Main course

Method

To make the pink pickled onions, put the vinegar, sugar, salt, coriander seeds and bay leaf in a small pan over a medium heat and bring just to the boil, stirring to dissolve the sugar in the liquid. Remove the pan from the heat and add the onions, then set aside to cool and pickle for at least 2 hours. These will keep in a sealed jar in the fridge for up to 2 weeks.