Tandoori Lamb Burger

Difficulty | Makes 6 | Book 7

healthy Tandoori Lamb Burger recipe

500g lean lamb mince
1 egg white
¼ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground garam masala
½ teaspoon ground turmeric
3 tablespoons tandoori paste (in jar)
1 teaspoon crushed garlic (in jar)
⅓ cup onion finely diced
3 tablespoons fresh coriander chopped
½ cup breadcrumbs
cooking spray

DRESSING - Optional
1 x 200g tub no fat natural yoghurt
½ teaspoon crushed garlic (in jar)
1 tablespoon fresh coriander chopped

Per burgerBurger pattyRoll & Salad
Kilojoules842 (cals 201)653 (cals 156)
GI RatingToo Low in Carbs to Score a GI RatingLow


  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.

Dietitian's tip

An Indian burger; what a great idea! Simply add basmati rice and tomato salad for extra fibre and nutrients.

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