Caribbean-style lamb burgers with raisin chutney
Bring the sunshine to your plate with these Caribbean-style lamb burgers. They’re packed with warm spices, and come topped with a sweet, quick raisin chutney.
Ingredients
For the chutney
- ½ medium red onion, finely chopped
- 1 garlic clove, finely chopped
- 125²µ/4½´Ç³ú raisins
- 3 tbsp red wine vinegar
- 3 tbsp soft light brown sugar
- 1 tbsp dark soy sauce
- ½ tsp flaked sea salt
For the burgers
- ½ medium red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp Dijon mustard
- 1 tsp tomato purée
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 300²µ/10½´Ç³ú lamb mince
- oil, for cooking
- pinch freshly ground black pepper
To serve
- 2 burger buns, toasted
- Little Gem lettuce
- 1 large tomato, thinly sliced
- fresh coriander or parsley (optional)
- lime wedges (optional)
Method
To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly.
While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter.
Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat.
Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like.