Indian Lamb Burgers with Green Raita Sauce and Red

Name: Indian Lamb Burgers with Green Raita Sauce and Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain Greek yogurt; A handful cilantro leaves; A handful mint leaves; 1 clove garlic, peeled and grated or mashed into paste; Pinch salt; 1 lime, juiced; 4 (1/2-inch thick) slices small red onion; 1 lime, juiced; Extra-virgin olive oil, for drizzling; Salt and freshly ground black pepper; 2 pounds ground lamb; 2 large cloves garlic, grated or finely chopped; 1 red or green chile, finely chopped; 1 -inch piece ginger, grated or minced; 1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder*; Pinch ground cinnamon; Baby spinach leaves; 8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)

Servings: persons

1 cup plain Greek yogurt
A handful cilantro leaves
A handful mint leaves
1 clove garlic, peeled and grated or mashed into paste
Pinch salt
1 lime, juiced
4 (1/2-inch thick) slices small red onion
1 lime, juiced
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
2 pounds ground lamb
2 large cloves garlic, grated or finely chopped
1 red or green chile, finely chopped
1 -inch piece ginger, grated or minced
1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder*
Pinch ground cinnamon
Baby spinach leaves
8 soft potato rolls or slider rolls (recommended: Pepperidge Farm)

1
Put all of the ingredients for the sauce in food processor and process until smooth.
2
Transfer to a small serving dish and reserve.
3
Put the red onion rings in a small bowl and separate the rings.
4
Add the lime juice and drizzle with extra-virgin olive oil.
5
Season with salt and pepper, to taste.
6
Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste.
7
Mix to combine.
8
Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
9
Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat.
10
Add the burgers and cook a few minutes on each side.
11
Put a few leaves of spinach on each of the bun bottoms and add the burger.
12
Top with the onions and green sauce.
13
Cover with the bun tops and serve.
14
* Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup plain Greek yogurt, A handful cilantro leaves, A handful mint leaves, 1 clove garlic, peeled and grated or mashed into paste, and more.

Yes, Indian Lamb Burgers with Green Raita Sauce and Red Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Lamb Burgers with Green Raita Sauce and Red Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions