Open Tandoori Lamb Burger
Created by ImPat on November 21, 2018
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #30968
Ingredients
- 1 tablespoons olive oil
- 2/3 cup Greek yogurt (thick)
- 2 tablespoons chutney, mango
- FOR PATTIES
- 1 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 250 grams pumpkin (butternut, peeled, coarsely grated)
- 500 grams ground lamb
- 3/4 cup breadcrumbs (packaged dried)
- 1/3 cup finely chopped fresh coriander
- 1/4 cup tandoori paste
- 1 large egg, lightly beaten
- Naan bread, to serve
- Cucumber ribbons, to serve
- Fresh coriander sprigs, to garnish
How to Make
-
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.
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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.
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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.
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Step 4: Meanwhile, combine yoghurt and chutney in a small bowl.
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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.
Nutritional Facts
- 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