Lamb Vindaloo Burger with Mint and Coriander Raita | Angus & Oink
All Recipes

Lamb Vindaloo Burger with Mint and Coriander Raita

  • Lamb
Time40 Minutes Serves2 CuisineIndian
Lamb Vindaloo Burger with Mint and Coriander Raita

This is a tasty but spicy lip tingler of a burger, make it as hot as you dare! The Riata helps to keep the spice under control.

ingredients

  • 400g lamb mince
  • Vindaloo Lip tingler rub – 20g for a bit of heat but up to 32g for full effect.
  • 120g Greek yogurt
  • 3 springs mint finely chopped
  • Small bunch coriander finely chopped
  • 1/3 cucumber deseeded and finely diced
  • Juice of ½ lemon

TO SERVE

  • 4 mini naans
  • 2 tomatoes sliced
  • ½ red onion sliced
  • 50g lettuce shredded

Directions

  1. Add Vindaloo lip tingler to lamn mince.  Mix well (With gloved hands unless you like spicy eyes later), form into 2 equal sized patties and rest in fridge.
  2. Combine yogurt, mint, coriander, cucumber and lemon in a bowl.
  3. These are thick patties so will need a little care to cook properly: 
  4. If using a BBQ have a high heat and an indirect area.  Sear each side over high heat until coloured (1-2 mins each side) and move to indirect heat to finish cooking at 74C internal temp
  5. If using an oven, preheat to 180.  Also heat a frying pan to high and sear burgers 1-2 mins each side until desired colour achieved and move to oven (use either oven proof pan or a baking tray) and cook for a further 5-10 mins to an internal temp of 74C.
  6. Rest burgers for 5 mins loosly vented in foil while you heat up your naans using the residual BBQ/Oven heat (or cook them fresh if your all fancy)
  7. Serve burgers with lettuce, tomato and red onion with as much riata as you need to stop you from crying.

Have you got a recipe to share?

We like nothing better than experimenting with new recipes and flavour combos so send your best kitchen experiments our way — and be in with a chance to see it here.

Share now