Cardamom-Mint Lamb Burger
Get ready to cook
1. In a bowl, combine lamb mince with Mughlai Butter Paste and chopped mint. Mix well and form into 10 equal sized patties. Pan fry until cooked.
2. Pan fry red onions until caramalised.
3. For dressing, mix mango chutney with Mughlai Butter Paste
4. To assemble, spread buns with Greek yoghurt. Top bottom bun with lamb patty, red onion and tomato sliced. Add 1 tablespoon dressing. Cover with top bun, press down and serve immediately.
150g Mughlai Butter Paste
1kg lamb mince
15g finely chopped mint
500g sliced red onions
10 tomato slices
10 burger buns, lightly toasted
150g Greek yoghurt
125g mango chutney