Open Tandoori Lamb Burger

Serves 4, Prep and Cook: 40 mins

1 tblsp olive oil

²⁄³ cup thick Greek yoghurt

2 tblsps mango chutney

Naan bread and cucumber ribbons, to serve

Fresh coriander sprigs, to garnish

PATTIES

1 tblsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

250g butternut pumpkin, peeled, coarsely grated

500g lamb mince

¾ cup packaged dried

breadcrumbs ¹⁄³ cup finely chopped fresh coriander

¼ cup tandoori paste

1 egg, lightly beaten

1 To make patties, heat oil in a medium frying pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add pumpkin. Cook, stirring for about 2 to 3 minutes. Transfer to a large bowl. Cool.

2 Add remaining ingredients to pumpkin mixture. Mix well. Divide into four portions. Shape into thick patties. Place on a tray. Cover. Refrigerate for 30 minutes.

3 Heat oil in a large frying pan over a medium heat. Add patties. Cook for 5 to 6 minutes on each side, or until browned. Reduce heat to low. Cover pan with lid. Cook for a further 4 to 5 minutes, or until cooked.

4 Meanwhile, combine yoghurt and chutney in a small bowl.

5 Heat naan bread according to packet directions. Spread with yoghurt mixture. Top with patties and cucumber. Garnish with coriander. Serve with remaining yoghurt mixture.