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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Guardian
Servings: 6
1 pound ground lamb
1 small onion, quartered
4 large garlic cloves
¾ ounce fresh coriander
1 ¼ inch fresh ginger, roughly chopped
¾ teaspoon cumin powder
1 ½ teaspoons garam masala
1 teaspoon salt, to taste
2 to 3 green chilies, chopped or ½ to 1 teaspoon red chili powder
1 large egg
2 slices white bread, crumbed
2 tablespoons oil
10 ½ ounces Greek yogurt
1 ounce coriander leaves
½ ounce mint leaves or 1 tablespoon good quality dried mint
1 to 2 green chiles, optional
1 pinch salt
½ to 1 teaspoon fresh ground black pepper
Roughly chop the onion, ginger, garlic, coriander and green chillies in a blender or by hand. Add to the mince along with the remaining ingredients. Shape into 6 burgers and chill for 20 minutes or until needed, removing from fridge 30 mins before cooking. Meanwhile, mix together the yoghurt ingredients, season to taste.
Preheat the grill.
Place the burgers on a well-oiled baking sheet and cook for 4 to 5 minutes each side, or in an oiled non-stick pan for 8 minutes, turning halfway. Serve in warmed hamburger buns on a bed of lettuce and tomato and onion rings with a good spoon of the yoghurt on the top.