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!

A Spicy Indian-Inspired Burger

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 burger experience! These are all flavours that feature in my keema rice recipe too.

Frequently Asked Questions

What fat content should the lamb be?

Fat genuinely helps most burgers both in terms of flavour and holding together.

As a result, the lamb you use needs some fat, I usually aim for around 20% but you could drop down to 12-15% if you must. However, I would not go any lower than that or you risk crumbly dry patties.

Can I freeze these lamb burgers?

Yes, absolutely! Sandwich them between baking parchment in order to help you separate them later, then pop them in an air-tight container or bag.

Can I cook homemade burgers from frozen?

Yes, but you need to make them a little thinner than pictured here, because they need to defrost and cook. Aim for around 1cm or just under half an inch thick.

Can I prepare the toppings in advance?

Yes! The onions will sit in the fridge for 4-5 days in an airtight container and will improve with time. The raita will be fine for 2-3 days with no problems.

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!

These are also superb with my masala chips!

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!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 15cm or 6″ saucepan.
• 30cm or 12″ frying pan or skillet.
• Spatula.
• Stirring spoons.
• Chopping board.
• Kitchen knife.
• Mixing bowls.
• Weighing scales and or measuring cups and spoons.