Ingredients

• 1 small onion
• quartered
• 4cm/1½ in piece fresh ginger
• 4 large garlic cloves
• 20g/¾oz fresh coriander
• stalks and leaves
• 2-3 green chillies
• chopped or ½-1 tsp red chilli powder
• 450g/1lb lamb mince
• ¾ tsp ground cumin
• 1½ tsp garam masala
• 1 tsp salt
• or to taste
• 1 large free-range egg
• 2 slices thick-cut white bread
• processed to crumbs in a food processor
• 2 tbsp oil
• for greasing
• 200g/7oz Greek-style yoghurt
• 30g/1oz fresh coriander leaves
• 15g/½oz fresh mint leaves
• or 1 tbsp good quality dried mint
• 1-2 green chillies
• finely chopped (optional)
• salt
• to taste
• ½ tsp freshly ground black pepper
• 6 hamburger buns
• 1 onion
• sliced crosswise into large rings
• 2 ripe plum tomatoes
• sliced crosswise
• crunchy lettuce leaves

Directions

• For the burgers
• using a hand blender
• roughly chop the onion
• ginger
• garlic
• coriander and green chillies by pulsing
• or chop them all by hand. Place into a bowl with the lamb mince
• add the cumin
• garam masala
• salt
• egg and breadcrumbs and mix well.
• Shape into six burgers and chill in the fridge for 20 minutes
• or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
• Meanwhile
• for the herbed yoghurt
• mix together all the ingredients for the herbed yoghurt in a bowl and season
• to taste
• with salt and freshly ground black pepper.
• Preheat the grill to high. Place the burgers on a well-oiled baking sheet and cook for about 4-5 minutes on each side. They can also be cooked in an oiled non-stick pan for 8-10 minutes
• turning halfway.
• While the burgers are cooking
• heat the buns in the oven for the last 3-4 minutes of the cooking time.
• To serve
• split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and onion rings and a spoonful of the herbed yoghurt. Finish with the other half of each bun.