Difficulty | Makes 6 | Book 7
Method
- Burger: Combine mince with egg white in a large mixing bowl.
- Mix in the spices and tandoori paste by using your hands until well-combined.
- Fold garlic and onion into mix then add the coriander and breadcrumbs. Combine all ingredients together well.
- 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.
- 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.
Dietitian's tip
An Indian burger; what a great idea! Simply add basmati rice and tomato salad for extra fibre and nutrients.
