Spicy Lamb Burgers

Lovely juicy, spicy patties. Serve between flatbread or 'buns' of choice but let the lamb be the star. Adapted from Hugh's River Cottage Everyday.

makes 4 patties
  • 1/2 tsp each: cumin seeds, coriander seeds, fennel seeds, black peppercorns
  • 1/2 cinnamon stick, broken up
  • pinch cayenne pepper or chilli powder
  • 2 tsp smoked paprika (or 3 tsp normal paprika)
  • 3 garlic cloves, crushed
  • 1 tsp sea salt
  • 500g minced lamb
  • olive oil
For the yoghurt sauce
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 cup plain Greek yoghurt
  • 1 garlic clove, crushed
  • handful mint leaves, finely chopped
  • pinch sea salt
  • 1 tbsp sesame seeds
To serve
  • Flatbreads or mountain bread or pita or good ole burger buns
  • lettuce leaves
  • cucumber slices
  • red onion, finely sliced
  • tomatoes, sliced
  1. In a dry pan over a medium heat toast the cumin, coriander, fennel seeds, black peppercorns and cinnamon until nice & fragrant for a minute or two.
  2. Grind to a fine powder - I used a spice grinder but you can use a pestle & mortar.
  3. Combine with cayenne powder, paprika, garlic & salt.
  4. Add the lamb and mix it through all the spices. Set aside for at least an hour. I left mine in the fridge overnight.
  5. For the yoghurt sauce, toast the cumin & coriander seeds in the pan you used for the burger spices. Grind to a fine powder.
  6. Add to yoghurt, with garlic, mint & salt.
  7. Toast the sesame seeds over a medium heat until golden (1-2 minutes), cool then add to yoghurt.
  8. When ready to cook the meat, shape the patties about 2cm thick. Lightly brush with oil and cook in a medium-high heat.
  9. For medium-rare burgers cook 3-4 minutes each side.
  10. Leave the patties to rest while you heat up the 'buns'.
  11. I put all the condiments on the table so everyone could make up their own burgers. Bon appetit!