Chef Edward Hayden’s Curried Lamb Burgers
Ingredients
Curried Lamb Burgers
1½ lb/700g minced lamb
50g breadcrumbs
25g grated parmesan cheese
½ tsp chilli powder
1 tsp Thai green curry paste
1 tbsp mango chutney
1 tbsp Irish Yogurts Clonakilty Fat Free Natural Live Yogurt
1 bunch of spring onions
1 egg
1 tbsp freshly chopped coriander
Salt & Pepper to season
Mango Yogurt Dressing
4 tbsp of Irish Yogurts Clonakilty Fat Free Natural Live Yogurt
1 tbsp mango chutney
1 tbsp freshly chopped coriander
Juice of ½ lime
Method
- Curried Lamb Burgers
- 180°C/350°F/Gas Mark 4
- Add all the ingredients for the burger together in a large mixing bowl and mix well until combined. Divide the mixture into 7 or 8 pieces
- Shape the burgers into the required shapes using a little flour to assist you and to prevent the burgers from sticking
- Place the burgers onto a baking tray and cook in the preheated oven for 18-20 minutes or until all the juices run clear and the meat is thoroughly cooked
- Mango Yogurt Dressing
- Mix together all the ingredients for the dressing and store in the fridge until required
- To serve
- Serve the burger on a chargrilled Pitta with the yogurt dressing and some tomato salsa
