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Bengal Burger Bengal Burger

Bengal Burger

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Preparation: 10 mins  (plus 0 mins marination)
Cooking: 15 mins
  • For the burgers
  • 500g lean lamb mince
  • 1 x 2.5cm piece fresh root ginger, peeled and grated
  • 1 large garlic clove, crushed
  • 2 tablespoons medium curry powder or curry paste
  • 1 teaspoon onion salt
  • Pinch of chilli flakes, optional
  • 1 tablespoon freshly chopped coriander
  • A small handful freshly chopped mint
  • Salt and freshly milled black pepper
  • For the fries
  • 1 small bag oven chips or fries
  • For the raita
  • 2 tablespoons natural Greek yogurt
  • ½ cucumber, cut in half, lengthways, deseeded and cut into small chunks
  • ¼ red onion, peeled, cut in half and finely slicedTo serve
  • 4 brioche rolls, cut in half and lightly toasted
  • 1 tablespoon mango chutney
  • 1 small cos lettuce, washed, trimmed and shredded
  • 100g mixed salad leaves
  • 1 tablespoon prepared French dressing


•   Preheat the oven to 220oC, 200oC Fan, Gas Mark 8

•   To prepare the fries, cook in the oven according to the packet instructions..

•   For the burgers, in a large bowl, mix together the lamb, ginger, garlic, curry powder or paste, onion salt, chilli flakes (if used), coriander and mint together. Season.

•   Preheat a grill to moderate or a griddle pan to medium-high.

•   Roll the mixture into equal size balls and shape into burgers.

•   Cook for 6-8 minutes on each side until thoroughly cooked and meat juices run clear.

•   For the raita, in a small bowl mix the ingredients together.

To serve

•   Spread the mango chutney onto the base of the toasted brioche rolls and top with a burger, shredded lettuce and raita. Place the lid on top and serve with fries and side salad.

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