Mini spiced lamb burgers

Kevin Dundon whips up a batch of moreish and aromatic lamb burgers that are perfect for snacking on
By Kevin Dundon
Mini spiced lamb burgers
  • Rating:
  • Serves: 6-8
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the tomato chutney

  • 6 ripe plum tomatoes, chopped
  • 1/2 red onion, chopped
  • 50 g soft brown sugar
  • 1/2 tsp dried red chilli flakes
  • 3 tbsp white wine vinegar
  • pinches ground cinnamon

For the lamb burgers

  • 450 g minced lamb
  • 50 g fresh breadcrumbs
  • 2 tbsp grated parmesan
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 red onion, peeled, finely chopped
  • 1 egg
  • 2 tsp coriander
  • flour, for dusting
  • 1-2 tbsp olive oil

To serve

  • small bread rolls
  • mayonnaise
  • sliced tomatoes
  • lettuce

Tips and Suggestions

The extra chutney can be stored in an airtight jar or container for up to 8 weeks in the fridge.


1. For the tomato chutney: place all of the chutney ingredients into a non-reactive saucepan and bring to the boil. Reduce the heat and simmer for 20-30 minutes, or until all the vegetables have softened and the mixture is thick and sticky. Remove from the heat and allow to cool completely.

2. Preheat the oven to 180C/gas mark 4.

3. For the burgers: place all of the burger ingredients except the flour and oil into a large mixing bowl. Mix well, then using floured hands, take golf ball-sized amounts and shape into patties.

4. Heat the oil in a large frying pan until smoking, add the burgers and sear on each side for 1-2 minutes, or until golden-brown all over. Transfer the patties to a baking tray and cook in the oven for 10-12 minutes, or until the juices run clear when the patties are pierced in the middle with a skewer and the meat is cooked through.

5. To serve, place a lamb burger patty into a bun and top with mayonnaise, sliced tomatoes, lettuce and tiny spoonfuls of the tomato chutney. Repeat with the remaining ingredients, then serve immediately.

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