• TO DRINK: Try a spicy Southern Rhône-style blend such as shiraz/ grenache/mourvedre

    Spicy lamb burgers

    Serves: 4
    Cooking Time: 30 mins


    • 500g lamb mince
    • 1 small red onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 15ml (1 tbsp) tikka masala paste
    • small handful fresh coriander,
    • finely chopped
    • small handful fresh mint, finely
    • chopped
    • 5ml (1 tsp) ground coriander
    • sea salt and freshly ground black
    • pepper, to taste
    • 15ml (1 tbsp) olive or avocado oil,
    • to brush
    • thick Greek yoghurt, to serve
    • fresh rocket, to serve
    • sliced red onion, to serve
    • sliced cucumber, to serve
    • baby Rosa tomatoes, to serve
    • feta cheese, to serve



    Combine the mince, red onion, garlic, tikka masala paste, fresh coriander, mint, ground coriander and seasoning in a large bowl.


    Shape the mixture into burgers and chill for 15 minutes.


    Heat a griddle pan over high heat and brush with olive or avocado oil. Grill for 3 – 4 minutes on each side. Remove from the pan and set aside. 4 Serve the burgers with plenty of thick Greek yoghurt, salad ingredients and wedges of feta cheese.