Curried Lamb Burgers

Serve these burgers in tortillas or on naan bread, topped with the spiced mint butter.


  • ½ cup chopped onion
  • ¼ cup unsweetened desiccated coconut
  • 1 teaspoon fresh chopped ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon garam masala
  • 1 tablespoon mango chutney
  • 1 ½ pounds (750 grams) ground lamb
  • Salt and freshly ground pepper
  • 2 tablespoons melted butter
  • 4 tortillas or 2 naan cut in half

Spiced mint butter:

  • ½ cup unsalted butter, softened
  • ½ cup chopped mint
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon cracked peppercorns
  • 1 teaspoon Maldon or kosher salt


Preheat grill to high. Combine all ingredients except lamb in the bowl of a food processor and pulse until fine. Add lamb and gently incorporate. Season well with salt and pepper.

Divide evenly into 4 portions and shape into 1-inch-thick patties. Brush with melted butter and grill for 4 to 5 minutes a side or until desired doneness.

To make spiced mint butter (about 1/2 cup), combine butter, mint, cumin, coriander, fennel and peppercorns. Spread over top of cooked lamb burgers and sprinkle a little Maldon salt over the butter. Serves 4.