In case you haven’t noticed, we have a love of all things curry, spicy and particularly tandoori spiced food. So we figured we’d make a burger that was juicy, spicy and had the wow factor in terms of appearnace (instead of dul grey cooked beef look – we would get a brighter orange colour..after all you eat with your eyes..right?). We’ve been using the same burger recipe for years so we just modified that to make our tandoori burgers.
The burgers pattys are tactually made with a mix of lean beef mince and lamb mince. The lamb naturally contains a lot more fat..but this is what keeps the burgers juicy and rich. A few not-so-secret ingredients (see below) complete the mix. These burgers are best prepared, then frozen and cooked from frozen as they will hold their shape a lot better. The best place to cook them is on the BBQ of course but we have no such luxury in our flat so we made do with a griddle plan.
We figured we would change the toppings to tie in with the theme. So this burger was topped with mango chutney, Greek yoghurt sprinked with cumin, red onion, lettuce, tomato and Ketchup (a burger just wouldn’t be a burger without ketchup!). The orange stuff is a mango chutney chilli sauce made by mixing mango chutney with a hot pepper sauce.
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- 2 parts lean beef mince to 1 part lamb mince ( we used 500g beef and 250g lamb)
- Fresh coriander (approx 40g)
- Fresh Mint (approx 40g)
- 1 tbsp greek yoghurt
- 1 tsp pureed garlic
- 1 tsp pureed ginger
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp curry powder
- 1 tsp Raja tandoori spice mix
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp fish sauce (try it!)
- 1 tsp Worcestershire sauce
- 2 medium onions, finely pureed (use a blender)
- 1 tbsp Raja tandoori spice mix
- 1 tsp paprika
- 1/2 turmeric
- To start off with we need to caramelise the onions with the spices to release and deepen the flavours.
- In a small frying pan add the finely chopped onions to 1 tbsp oil and fry on a medium heat until golden (about 10 minutes)
- Then add the tandoori spice mix, paprika and turmeric and fry with the onions for 3-5 minutes.
- Turn off the heat and allow to cool
- In a blender add the coriander, mint, greek yoghurt, garlic and ginger and blend until roughly smooth
- In a large bowl mix the meat with the caramelised onions, blended herbs and the remainder of the spices
- Mix thoroughly (nothing works as well as your hands) and stick in the fridge to amalgamate for an hour.
- Prepare the burgers the way you prefer. You can shape them by hand, use a burger press, or use a food cutter like we did.
- Press the burgers between layers of grease proof paper and put in the freezer.
- Note. you can cook the burgers immediately but they stick together better if previously frozen.
- Cook the burgers, toast a bun, place the cooked burger in the bun, top with mango chutney chilli sauce, fresh greek yoghurt, sprinkle with ground cumin, onions, tomatoes. Enjoy.