Tandoori Lamb Burger

Method

1. Burger: Combine mince with egg white in a large mixing bowl.
2. Mix in the spices and tandoori paste by using your hands until well-combined.
3. Fold garlic and onion into mix then add the coriander and breadcrumbs. Combine all ingredients together well.
4. Shape into 6 equal-sized patties. Coat tops of patties with cooking spray then place sprayed side down into a large non-stick frypan and cook for 4-5 minutes. Before turning, spray tops of patties, then turn. Cook a further 4-5 minutes or until browned. Don’t have heat too high, as this may burn the patties.
5. Dressing: (Optional) Combine all dressing ingredients then refrigerate until required. Serve an equal amount over each patty.

NOTE: Serve in multi-grain bread rolls with salad or on their own with salad or vegetables. Not included in nutritional information below.

Variation: Replace lamb mince with 500g lean chicken or very lean beef mince.

Suitable to be frozen.