Spicy Lamb Burgers with Raita and Onion Bhajis

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Our spicy lamb burger was inspired by the Naga Delhi spiced double lamb burger with onion bhajis from Baba G’s Bhangra Burger at Camden Market. These inspired chefs have taken the common burger to new heights with their added spices and super-tasty fried onion bites. Enjoy!

The burger patties

  • 500g lamb mince
  • 2 tablespoons fresh ginger, grated
  • 6 cloves garlic, grated
  • 1 green chilli, finely chopped
  • 1 small green pepper, seeded and finely chopped
  • 1 teaspoon tomato paste
  • ¼ cup panko breadcrumbs (or make breadcrumbs from 2 slices of bread)
  • 1 small onion, finely chopped
  • Handful fresh coriander, finely chopped
  • 2 teaspoons garam masala
  • 2 teaspoons medium-hot curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt

Mix all the ingredients together in a bowl and set aside for at least an hour for the spices to meld. At this stage you can leave it covered overnight if that’s more convenient. Divide the mixture into six and form burger patties. Cover each with a little vegetable oil and cook over a medium-hot fire to your liking.

For the raita

  • ½ cucumber, grated
  • 1 teaspoon salt
  • 200g thick plain yoghurt
  • ¼ teaspoon garam masala
  • Handful fresh coriander, finely chopped

Place the grated cucumber in a sieve over a bowl and sprinkle with the salt. Leave for 10 minutes for the salt to draw out the liquid in the cucumber and then squeeze out as much liquid as you can. Add the yoghurt, garam masala and fresh coriander and mix well. Place in a small bowl, cover and leave in the fridge until ready to serve. Like the burger patties, this can be made the day before.

For the onion bhajis

  • 1 large onion, peeled, halved and sliced
  • 100g self-raising flour
  • 1 teaspoon garam masala
  • Pinch salt
  • ± 200ml cold water
  • Vegetable oil to cook

Mix together flour, garam masala and salt in a bowl with enough water to form a thick batter. Mix in the onion. Heat vegetable oil in a pan on the fire until smoking. Add spoonfuls of the onion batter to the hot oil and cook on one side until golden, then flip over to colour the other side. Drain on kitchen towel.

To finish the burgers

  • 6 burger buns
  • Chopped lettuce (optional)

Cut the burgers in half and place on the grill for a few minutes to char. Add some raita to the bottom slice of bun, add lettuce then the burger patty and the onion bhajis and top with more raita and the top of the bun. Serve immediately.

Read more: Make Justin Bonello’s greek style lamb flatty.

The Gardener