Spiced lamb burgers with a smoky kick

PREP THE PATTIES

In a large bowl, mix lamb mince with ginger, garlic, coriander, chillies, and spices. Combine well and shape into four patties. Place on a plate lined with greaseproof paper and chill for 20 minutes to firm up.

CARAMELISE THE ONIONS

Add butter and oil to a Skillet over low heat. Stir in the sliced onions and cook slowly, stirring every 10 minutes until soft and golden.

SPICE & SWEETEN

Combine curry powder, coriander, and cumin in a small bowl. Stir mango chutney into the onions and cook for 10 minutes, then add the spice mix and cook for another 15 minutes until sticky and fragrant.

FIRE UP THE KADAI

Light your Kadai and create a glowing bed of embers. Place the Hot Plate on the Holi Grill and allow it to heat for around 10 minutes before cooking.

COOK THE BURGERS

Add the lamb patties to the Hot Plate and cook for about 5 minutes per side until browned and cooked through.

TOAST THE BUNS

Slice the brioche buns and toast them on the Hot Plate until golden and lightly charred.

BUILD THE BURGER

Layer the bun with curried onions, a juicy lamb patty, crispy poppadom, and a spoonful of mango chutney for a bold and aromatic barbecue lamb burger.