Tandoori lamb burger

Tandoori lamb burger

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  • 4
  • Easy
  • 15 minutes
  • 20 minutes


  • 600 g lamb leg, minced
  • 1 red onion, chopped
  • 60 g tandoori spice
  • 2 T chopped coriander
  • 1 t cumin
  • 100 ml olive oil
  • 2 T chopped coriander
  • 4 burger rolls
  • 250 ml Asian greens
  • 2 T chopped coriander
  • 100 ml mango achar
  • 1 fresh mango, chopped
  • 4 T Asian sweet chilli sauce
  • For the rouille
  • 3 cloves garlic
  • 2 egg yolks
  • 125 ml olive oil
  • 10 ml cayenne pepper
  • 2 ml saffron
  • For the curry oil
  • 125 ml olive oil
  • 30 ml curry powder
  • 10 ml garlic, minced
  • salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 180°C.
Combine the lamb, onion, tandoori spice, coriander and cumin in a bowl and mix well.
Divide the mixture into 4 large meatballs. Flatten the meatballs and shape into patties. Refrigerate for 10 minutes.
Heat the olive oil in a pan over a medium heat. Fry the patties for 3 minutes on each side, which should keep the burgers rare but warm in the middle.
Toast the buns in the oven.
To make the rouille: In a mortar, crush the garlic to a fine paste. Add to the egg yolks, and beat into a mayonnaise by adding about a half-cup of olive oil in a steady stream. When the sauce is thick and smooth, stir in the pepper and saffron.
To make the curry oil: Blend the ingredients in a food processor for 15 seconds.
To assemble: Divide the Asian greens between the 4 rolls and top with a patty. Mix the fresh mango and sweet chilli then spoon onto the patties.
Top each with about 2T rouille and 1t achar. Drizzle a spoon of curry oil over to garnish.
Cook’s tips: Cut half a red onion into thin slices and use the rings as an extra topping. Dario does not cook meat with salt, but you may like to season to taste.

TASTE Recipe by: TASTE
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