Indian Lamb Burgers with Green Raita Sauce and Red Onions

Total Time:
31 min
25 min
6 min

8 sliders

  • Green Sauce:
  • 1 cup plain Greek yogurt
  • A handful cilantro leaves
  • A handful mint leaves
  • 1 clove garlic, peeled and grated or mashed into paste
  • Pinch salt
  • 1 lime, juiced
  • Sliders:
  • 4 (1/2-inch thick) slices small red onion
  • 1 lime, juiced
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 2 pounds ground lamb
  • 2 large cloves garlic, grated or finely chopped
  • 1 red or green chile, finely chopped
  • 1 -inch piece ginger, grated or minced
  • 1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder*
  • Pinch ground cinnamon
  • Baby spinach leaves
  • 8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)
Watch how to make this recipe.
  • Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.

  • Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.

  • Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.

  • Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.

  • Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.

  • * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.

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    This recipe is featured in:

    Burgers and Hot Dogs