Ingredients

• 1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
• 2 garlic cloves
• crushed
• 1 medium onion
• finely chopped
• 1-2 tbsp mango chutney
• 3cm/1¼in piece of fresh ginger
• peeled and grated
• 1 red chilli
• de-seeded and finely chopped
• ¼ tsp ground turmeric
• 1 tsp coriander seeds
• crushed
• 1 tsp cumin seeds
• crushed
• flaked sea salt and freshly ground black pepper
• oil
• for brushing
• flat bread
• pitta bread or burger buns
• to serve
• 6 ripe tomatoes
• quartered
• de-seeded and diced
• 200g/7oz tub of Greek yoghurt
• bunch of fresh coriander
• roughly chopped
• 1 small red onion
• finely chopped
• squeeze of lemon or lime juice

Directions

• Place the minced lamb in a large mixing bowl and add the garlic
• onion
• mango chutney
• ginger
• chopped chilli
• turmeric
• crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together
• but be careful not to over-work the mixture.
• Divide and shape the mixture into 8-10 burgers. If you want to check the flavour
• fry a small burger in a drop of oil before shaping the rest and
• if necessary
• add extra flavourings or seasoning.
• Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
• To prevent the burgers from sticking
• brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
• Mix together the tomatoes
• yoghurt
• coriander
• onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers
• either inside the bun or as a dipping sauce.
• For a change
• use diced
• seeded cucumber instead of tomatoes
• and try mint instead of coriander.