Spiced Lamb Butter Burgers

The quantities below will make 4 burgers

You will need:

  • 500g mince lamb (must be at least 20% fat – same rule applies if you use a different type of red meat)
  • 1 red onion, finely diced
  • 1 clove garlic, crushed
  • 1 teaspoon ginger, finely minced
  • 1 heaped teaspoon English mustard
  • 1 teaspoon Pure Punjabi Garam Masala*
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon salt
  • 60g room temperature butter, mashed with 2 teaspoons Pure Punjabi Garam Masala*
  • 4 brioche buns
  • Optional: 2 green birds eye chillis (if you want – we made ours without)

*The quality of the garam masala you use will have a big impact on the end result. Just like coffee, and tea, the variation in quality of what is available on the market is huge.

Optional extras: Raita and garnish items

  • 125ml Greek yoghurt
  • 5cm section of cucumber, grated & squeezed to remove excess liquid
  • 2 springs mint, finely chopped (you’ll need the leaves only)
  • A pinch of turmeric
  • Pomegranate seeds
  • Cherry tomatoes (orange, yellow and red)
  • 1 small red onion, finely sliced
  • 2 spring onions, finely sliced

Method

  1. In a bowl, put the lamb, the finely diced red onion, garlic, ginger, mustard, 1 teaspoon of garam masala, pomegranate molasses and salt. Mix these ingredients together – depending on what texture you want will depend on how you mix these ingredients together (see notes below).
  2. Once mixed, divide the meat into 4 even patties, cover with cling film and put it into the fridge
  3. In a separate bowl, mash together butter and 2 teaspoons of garam masala. Lay the spiced butter onto a cling film, and as you close the cling film and wrap it around the butter, shape it into a long sausage shape and put it in the freezer for 20 minutes.
  4. After 20 minutes, take the butter out of the freezer and cut it into 4 discs. Slide one disc into the centre of each patty, making sure that the butter is completely encased in the meat. They are now ready to cook.
  5. Cook the burgers under a hot grill or on a barbecue*, turning them only once during the cooking (so that each side of the burger faces the heat one time). You will notice the butter melting through the burgers, leaving them moist and tender. Once the meat is cooked all the way through, the burgers are ready.
  6. Optional extras: I like to serve these burgers with a raita sauce (made by combining the cucumber and yogurt) and topping it with a pinch of turmeric and some pomegranate seeds.
  7. Assemble by spreading the buns with the raita, then put the burger on, topped with the tomatoes and onions.

* It is important that you cook the burgers over a grill (weather a domestic grill or barbecue). Do not cook them in a frying pan or in the oven, as the butter needs to drip through the meat and out of the burger to make them juicy and tender. If you let the burgers sit in the burger, they will turn to becoming greasy.