Spicy Lamb Burgers Wcucumber Raita Recipes
INDIAN LAMB BURGERS WITH GREEN RAITA SAUCE AND RED ONIONS
Provided by Rachael Ray : Food Network
Time 31m
Yield 8 sliders
Number Of Ingredients 18
Steps:
- Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
- Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
- Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
- Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
- Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
- * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.
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INDIAN LAMB BURGER RECIPE - SAINSBURY`S MAGAZINE
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- Mix all the burger ingredients together well with clean hands, in a large bowl. If you don’t have all the spices, you can just use 1 tablespoon each of garam masala and curry powder. Cover with clingfilm and leave for 1 hour in the fridge to develop the flavours.
- For the raita, coarsely grate the cucumber into a sieve and sprinkle over the salt. Set over a sink or bowl and leave for 10 minutes before squeezing out the excess liquid. Tip into a bowl and mix with the rest of the ingredients. Cover and chill.
- Divide the burger mix into 6 even balls. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes, about 2cm thick.
- 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.
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- Place the lamb mince (500g), spices (1 tsp turmeric, 2 tsp hot chilli powder, 2 tsp ground coriander & 2 tsp ground cumin) and salt (¼ tsp) into a large bowl and use you hands to mix the spices into the mince until they are evenly distributed (I use a motion similar to kneading bread dough).
- Divide the mince into 4 and then form into a burger shape. Make a dent in the middle of each burger (you'll find that they tend to puff up as they cook, making a dent in the centre means they'll end up looking flat once they're cooked).
- Place onto a wire rack and then place the rack into a baking tray and cook for 12-15 minutes until hot all the way through.
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