Open Tandoori Lamb Burger

20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #30968

November 21, 2018

Categories: Burgers



"From our weekday newspaper The West Australian. Times are estimated."

Original is 4 servings

Nutritional

  • Serving Size: 1 (302 g)
  • Calories 617.8
  • Total Fat - 44.2 g
  • Saturated Fat - 15 g
  • Cholesterol - 144.8 mg
  • Sodium - 230.4 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 11.9 g
  • Protein - 29.1 g
  • Calcium - 119.9 mg
  • Iron - 3.8 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

To make patties, heat oil in a medium frying pan and add onion and garlic and cook, stirring occasionally, until soft. and then add pumpkin and cook, stirring for about 2 to 3 minutes and then transfer to a large bowl to cool.

Step 2

Add remaining ingredients to pumpkin mixture and mix well and then divide into four portions and shape into thick patties and place on a tray and cover and place in refrigerate for 30 minutes.

Step 3

Heat oil in a large frying pan over a medium heat and add patties and cook for 5 to 6 minutes on each side, or until browned. and then reduce heat to low and cover pan with lid and cook for a further 4 to 5 minutes, or until cooked through.

Step 4

Meanwhile, combine yoghurt and chutney in a small bowl.

Step 5

Heat naan bread according to packet directions and spread with yoghurt mixture and then top with patties and cucumber amd garnish with coriander and serve with remaining yoghurt mixture.

Tips


No special items needed.

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