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Spicy Indian Lamb Burgers

Tanvi Srivastava
These juicy and spicy lamb burgers feature spiced lamb patties nestled in buttery brioche buns with a zesty garlic mint yogurt sauce. Perfect for BBQ parties, fun dinners, or any time you're craving lamb goodness.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Indian
Servings 6 burgers

Ingredients
  

For Spicy Lamb Burgers

  • 1 lb ground lamb (I use 85/15)
  • 4 large garlic cloves minced
  • 1 teaspoon ginger minced
  • 2-3 indian green chillies (hot variety), finely chopped, adjust quantity to taste
  • 10 fresh mint leaves finely chopped 
  • 2 tablespoon cilantro finely chopped 

Ground Spices

  • ½ teaspoon black pepper powder
  • ½ teaspoon coriander powder
  • ⅛ ground cinnamon
  • ¼ teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon salt adjust quantity to taste

For the Yogurt Sauce (Makes Extra)

  • ½ cup plain greek yogurt or thick yogurt
  • ¼ cup mayonnaise
  • 1 large garlic minced
  • ¼ teaspoon sugar
  • 2 tablespoon mint leaves finely chopped
  • ½ tablespoon lemon juice
  • Salt & Pepper to taste

For assembling the burgers

  • 6 burger buns I use brioche buns
  • 6 lettuce Leaves
  • 6 onion slices I use red onions
  • 6 tomato slices
  • 6 cheese slices I use pepper jack cheese

Instructions
 

Make The Yogurt Sauce

  • In a small bowl, add the yogurt and mayonnaise. Mince the garlic using your microplane over the yogurt. Add fresh mint leaves, lemon juice, sugar, salt & pepper. Using a whisk, combine nicely. Refrigerate for the flavors to mingle while we will make lamb patties.

Lamb Patties

  • In a large bowl, add the lamb mince. I highly recommend that the lamb is not cold else your patties are going to become tough and also cold, ground meat is difficult to mix.
  • To the minced lamb, add the minced garlic& ginger, fresh chopped mint & cilantro & chopped green chillies. Sprinkle the ground spices along with salt and black pepper powder.
  • Using your hands (best tool!, wear gloves for food safety), lightly combine the mince with all the ingredients that we added. If you have time, cover the bowl with a cling film & let it sit in the fridge for 20-30 minutes or so help mingle the flavors. Else use it to make patties right away.
  • Divide the lamb burger mixture into six equal portions.(If you like thick patties, make 4 ot 5 out of the mixture).
  • Roll the divided portions into balls and the flatten gently to make patties. Keep the patties slightly thicker on the edges than in the center. You could wear gloves or apread some water on your hands and the mince won't stick to your hands. The meat is going to shrink as it cooks so flatten it out more than desired. At this point, you can refrigerate the burger patties for a few hours. Take them out of the fridge 20-30 minutes prior to cooking.

Grill & Build The Lamb Burgers

  • Heat up a cast iron grill pan or iron pan on high heat. The pan should be get really hot before your place the burgers.
  • Brush a teaspoon of oil on the pan. We dont need lot of oil since meat has its own fat. Carefully, place the patties down on the hot pan. You will hear a searing sound. 
  • Cook the patties on moderately high heat until well-browned on the bottom, about 3-4 minutes. Flip the patties and cook on the other side, about 3-4 minutes more. 
    Note - We like our burgers cooked through and the times are noted for that. If you like your burgers pink in the center, please reduce the cooking time.These burgers grill beautifully, you can use your outdoor grill to cook these.
  • Add the cheese slice (if using) on top of the cooked patties and cover with a lid to let cheese melt.
  • After the patties have cooked, you will see lot of fat and juices on the pan, soak it up by warming up the bun halves on the same pan.
  • Build your lamb burgers by slathering the yogurt sauce on both sides of the toasted buns, stack the onion & tomato slices, lettuce and the cooked patties.

Notes

  • You could freee the un-cooked lamb patties for up to a month. Place the patties in a single layer on parchment sheet and freeze them. Then peel off the parchment and transfer to a zip lock bag and store in freezer.
  • Slather green chutney or garlic chutney on the buns or a much gourmet taste.
  • You could also spoon kachumber salad for crunchier taste.
Tried this recipe?Let us know how it was!