Open Tandoori Lamb Burger

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (302 g)
  • Calories 617.8
  • Total Fat - 44.2 g
  • Saturated Fat - 15 g
  • Cholesterol - 144.8 mg
  • Sodium - 230.4 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 11.9 g
  • Protein - 29.1 g
  • Calcium - 119.9 mg
  • Iron - 3.8 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.3 mg

Step 1

To make patties, heat oil in a medium frying pan and add onion and garlic and cook, stirring occasionally, until soft. and then add pumpkin and cook, stirring for about 2 to 3 minutes and then transfer to a large bowl to cool.

Step 2

Add remaining ingredients to pumpkin mixture and mix well and then divide into four portions and shape into thick patties and place on a tray and cover and place in refrigerate for 30 minutes.

Step 3

Heat oil in a large frying pan over a medium heat and add patties and cook for 5 to 6 minutes on each side, or until browned. and then reduce heat to low and cover pan with lid and cook for a further 4 to 5 minutes, or until cooked through.

Step 4

Meanwhile, combine yoghurt and chutney in a small bowl.

Step 5

Heat naan bread according to packet directions and spread with yoghurt mixture and then top with patties and cucumber amd garnish with coriander and serve with remaining yoghurt mixture.

Tips & Variations


No special items needed.

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