Indian Lamb Burgers with Green Raita Sauce and Red Onions

  • Level: Easy
  • Total: 31 min
  • Prep: 25 min
  • Cook: 6 min
  • Yield: 8 sliders
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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


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)


  1. Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.
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