Skip to Content

Indian Spicy Lamb Burgers with Red Onion Chutney

These spicy lamb Burgers are inspired by Indian flavours and they get served with a pickled red onion chutney, kachumber salad & raita!

This Lamb Burger is inspired by Indian flavours, light bright and zingy with hints of fenugreek, cumin and turmeric and elements of a Kachumber salad.

An Indian Burger?

Yes and these Indian inspired burgers join a slowly growing list of gourmet burgers on my website.

I have mentioned before my fondness for the ‘missionary position’ of burgers when it comes to a hamburger!

Seriously it is full on Burger King ‘Whopperesque’, no whizz-bang, just great Mayo, great ketchup, onion, pickles tomatoes and lettuce.

That does not mean that I shun all burger innovation. Have you seen my shredded duck burger with a cherry salsa, my jerk chicken burger with mango salsa or my venison burger with gin cooked peaches?

This homemade spicy lamb burger recipe is very much influenced by my love of Indian flavours. That does not mean that it should be confused with a ‘curry on a bun’!

The flavours here are the same sweet and sour flavours often associated with burgers.

Pickles make an appearance in the guise of some quick pickled red onion and even ketchup gets a look in.

The burger patty itself features fenugreek, a flavour I adore along with some cumin and coriander and a good whack of chilli. 

Add to this the elements of a kachumber salad and mint raita and you have a very different Indian inspired food experience!

This Lamb Burger is inspired by Indian flavours, light bright and zingy with hints of fenugreek, cumin and turmeric and elements of a Kachumber salad.

The Perfect Lamb Patty.

It should come as no surprise that the mince meat used in your bun makes the biggest difference to the quality of your burger.

I’m a mince it yourself kinda chap but that does not mean that you have to be.

I regular pack of minced lamb will work but you MUST avoid lean minced meat for burgers. Fat is what helps everything hold together but it also adds flavour.

If you are going to mince it yourself use lamb shoulder. It’s the perfect cut for these spicy lamb burgers.

Whilst you’re at it get a little extra and rustle up my keema matar recipe, you won’t regret it!

But if you want to batch make up these spiced lamb burgers then go ahead. They freeze perfectly, just place a slice of baking parchment between them before freezing.

Defrost them before you cook and away you go.

This Lamb Burger is inspired by Indian flavours, light bright and zingy with hints of fenugreek, cumin and turmeric and elements of a Kachumber salad.

Serving Suggestions.

Many people like French fries with their burgers but for me, it has to be potato wedges.

I like to cook mine in my air fryer but they work just as well in the oven, I’d sprinkle with cumin, coriander and fenugreek before they go in the oven. Then when they come out liven them up with a bit of chilli powder!

But these homemade Indian lamb burgers are also great cooked on a BBQ and they would sit wonderfully alongside this Indian street corn.

As a bonus the yoghurt sauce for the lamb burger would work equally well with the corn!

Square image of an Indian inspired spicy lamb burger with a red onion chutney served with potato wedges
Yield: 2 Burgers

Indian Spicy Lamb Burgers Recipe

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This Indian Spicy Lamb Burger is all sorts of special featuring classic Indian spices, a really special simple 'pickled' red onion chutney and a raita dressing. You need this in your life!

Ingredients

For the Lamb Burger:

  • 250 g (9 oz) Minced Lamb
  • 1 Red Chili
  • 1/2 Tsp Ground Cumin
  • 1 Tsp Turmeric
  • 1 Tbsp Dried Fenugreek
  • 1 Egg Yolk
  • 1/2 Tsp Ground Coriander
  • 25 g (1/4 Cup) Breadcrumbs
  • Salt and Pepper, To Taste

For the Pickled Red Onion Chutney:

  • 75 g (1/2 Cup) Red Onion
  • 75 ml (1/3 Cup) White Wine Vinegar
  • 100 ml (1/4 Cup + 1 Tbsp) Water
  • 50 g (1/2 Cup) Sugar
  • 1 Tbsp Salt
  • 1 Tbsp Tomato Ketchup
  • 1 Tsp Hot Sauce
  • 1 Tsp Toasted Cumin Seeds

For the Minted Yoghurt Sauce:

  • 3 Tbsp Natural Yoghurt
  • 1 Tbsp Chopped Mint
  • 1 Tsp Honey
  • Salt to taste

Burger Buns and Sundries

  • 2 Burger Buns
  • 1 Sliced Tomato
  • Sliced Cucumber

Instructions

For the Lamb Patty

  1. Combine all of the ingredients for the burger and form into two burger patties 10-15% larger than your burger bun.
  2. Once you have your toppings made then heat a pan over a high heat.
  3. Rub the burgers with oil and then place them into the pan.
  4. Cook for 3-4 minutes per side.
  5. Build your burger, I like to start with cucumber and tomato on the base followed by mint sauce, then the burger. Finally, top with onions and more mint sauce.

For the Pickled Red Onion Chutney:

  1. Begin by slicing the red onion into thin (3-5mm) half-moon shapes.
  2. Place the vinegar and water in a pan and bring to a gentle boil add the sugar and tablespoon of salt and stir until dissolved.
  3. Pour this vinegar mix over the red onion and allow to steep for 30 minutes.
  4. Drain the onions and then add in the remaining ingredients and stir.

For the Minted Yoghurt Sauce:

  1. Combine all of the ingredients for the sauce.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 798Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 215mgSodium: 4363mgCarbohydrates: 83gFiber: 5gSugar: 44gProtein: 42g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Portrait Close up image of a crispy skinned pan seared salmon fillet served on a black plate with lentils and fennel
Previous
Pan Seared Salmon with Perfect Crispy Skin
My version of butternut squash pasta rejects a blended sauce in favour of beautiful chunks of squash cooked in wine with rosemary and chili.
Next
Easy Butternut Squash Pasta Recipe
Skip to Recipe