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.