Indian Lamb Burgers with Green Raita Sauce and Red Onions
- Level: Easy
- Total: 31 min
- Prep: 25 min
- Cook: 6 min
- Yield: 8 sliders
- Level: Easy
- Total: 31 min
- Prep: 25 min
- Cook: 6 min
- Yield: 8 sliders
Ingredients
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)
Directions
- 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.
My Private Notes
Show:
30 Minute Meals
Episode:
Burgers Go Abroad
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