Lamb Burger with Radish Yogurt Chutney

"With the price of ground lamb here it was $9.99 lb. You want to be sure that you have a good recipe. I was very pleased with this one. The chutney is delicious and can be used with so many different recipes. If you like spice increase the pepper flakes and the jalapeno in the chutney. Great served with sweet potato oven fries. The recipes are from the British Columbia Liquor Stores magazine "Tastes" Placing the sliced onions in ice water mellows the flavour. If you like place some fresh spinach as a base each burger. I used a double paper towel to squeeze the radish & cucumber instead of a cheesecloth bag. BBQ the patties if you wish - medium high heat about 4 minutes each side, flipping once"

Original recipe yields 4 servings


  • Serving Size: 1 (523.3 g)
  • Calories 692.3
  • Total Fat - 48.3 g
  • Saturated Fat - 21 g
  • Cholesterol - 143.5 mg
  • Sodium - 504.6 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 6.6 g
  • Sugars - 8.2 g
  • Protein - 40.1 g
  • Calcium - 435.6 mg
  • Iron - 5.6 mg
  • Vitamin C - 37.6 mg
  • Thiamin - 0.3 mg

Step 1

Mix all the burger ingredients together except sliced onion & tomato

Step 2

Season with salt and pepper

Step 3

Mix until well combined but do not over mix.

Step 4

Divide lamb into 4 patties.

Step 5

Cover and place in the fridge, for for 30 minutes or longer.

Step 6

Meanwhile make the Radish Yogurt Chutney,

Step 7

Place your grated cucumber & radishes in a cheese cloth bag and squeeze to remove as much moisture as possible.

Step 8

Mix in with the cuke radish the cumin seeds, radish, cucumber, yogurt, mint and jalapeno.

Step 9

Cover and refrigerate until ready to use.

Step 10

Preheat pan medium heat.

Step 11

Lightly brush patties with a little oil.

Step 12

Cook flipping once 4 to 5 minutes each side or cooked to your liking.

Step 13

While the patties are cooking place the sliced onion in a bowl of ice water for 5 minutes, drain pat dry.

Step 14

Assemble your burgers, If using spinach place on bottom bun add pattie, tomato slice, sliced onion and 1/4 of the radish yogurt chutney.

Step 15


Tips & Variations

  • Cheesecloth bag