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 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!


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


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:



Serving Size:


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!

A chicken stew loaded with red peppers and beans and flavoured with Balsamic vinegar all cooked in one pot or skillet making it the perfect midweek dinner.
Red Pepper and Bean Chicken Stew
These lamb kofta are meatballs in all but name but are loaded with dried mint, chili and pine nuts and served with squash roasted in pomegranate molasses and zaatar and rounded out with Israeli couscous.
Lamb Kofta With Roasted Squash and Israeli Couscous


Saturday 16th of February 2019

Hello, I'm not a huge fan of lamb, will this recipe work if it is replaced with beef?

Brian Jones

Saturday 16th of February 2019

You can replace with beef and the spices will work just fine. However you may wish to reconsider the topping, lamb is much richer than beef so the acidity level in the pickled onions in particular may be a tad too much. I would pickle them for less time and maybe add more sugar and less vinegar in the pickling liquid :)



Tuesday 5th of February 2019

Oh my! these pictures of these delicious burgers look just spectacular! I am truly hungry now. I soo agree with you on the meat grinder, it is definitely the best to mince your own meat. What an amazing looking recipe. Drooling material and only thinking of all these flavours.... oh, so good!

Brian Jones

Tuesday 5th of February 2019

Thanks so much Ramona :)

Beth Neels

Tuesday 5th of February 2019

I'm with you on the burger front! I don't get fancy with beef burgers but I love to create delcious burgers with other proteins! This looks excessively mouthwatering! I can't wait to give it a try!

Brian Jones

Tuesday 5th of February 2019



Tuesday 5th of February 2019

Wow this looks like a juicy burger. Lovely photos!

Brian Jones

Tuesday 5th of February 2019

Thanks Amanda!

Lesli Schwartz

Tuesday 5th of February 2019

I love lamb burgers! These look so juicy and flavorful, can't wait to try this recipe!

Brian Jones

Tuesday 5th of February 2019

Cheers Lesli, enjoy!