- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 40 minutes plus 20 mins chilling
- Effort: easy
- 2 cm ginger, grated
- 2 cloves garlic, crushed
- 1 shallots, finely chopped
- 1 red chillies, de-seeded and finely chopped
- 3 pinches ground cumin
- 4 green cardamom, seeds only
- 1 pinches freshly ground black pepper
- 1 small bunch of coriander, finely chopped
- 1 pinches ground coriander
- 1 ground allspice, generous pinch
- 2 tbsp plain natural yogurt
- 400 g lean minced lamb
- 1 small egg white, whisked
- 3 tbsp olive oil
- 1 pinches salt
For the yogurt, lemon and chilli dressing
- 200 ml yogurt
- 2 mild red chillies, finely chopped
- 1 lemons, juice and zest
- 1 tbsp fresh mint, chopped
- 2 cloves garlic, finely chopped
1. Combine everything except the lamb, egg white and oil in a large bowl. Season with plenty of pepper (not salt), and then tip in the minced lamb and the egg white.
2. Mix everything together lightly but thoroughly, and then form the mixture into four plump patties. Try not to compress the meat, as it will make the burgers tough. Refrigerate them for 30 minutes (no longer, as the acidity of the yoghurt breaks down the meat and makes the texture too smooth).
3. Heat a heavy non-stick frying pan over a medium high-flame. Very lightly oil the burgers, then season them with salt. When the pan is really hot, put in the burgers and cook them, undisturbed, for three minutes. Turn and cook them for a further five to six minutes, or until just pink in the middle.
4. Mix the dressing ingredients together.
5. Serve the burger with the yogurt, chilli and lemon dressing on an olive oil grilled ciabatta with some rocket salad.
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