These grilled lamb burgers are served atop naan bread with a tomato chutney yogurt sauce. These are so easy to make and are packed with flavor!
It’s hard letting go, but I’ve found that one way to hang on to these last few days of summer is to keep the grill going. I love a good burger, and with Sukhi’s products always to inspire, I made up these grilled lamb burgers that get extra moisture from a bit of cream à la James Beard (“The Dean of American Cookery” had a favorite burger recipe that featured ground chuck, grated onion, and heavy cream with some salt and pepper).
I’ve added some garam masala and other goodies to kick up the flavor, and to top it off I paired yogurt with Sukhi’s deliciously sweet and savory tomato chutney. It adds a nice sweetness, but feel free to use your favorite Sukhi’s pickle or chutney instead.
Grilled Lamb Burger Ingredients
For the ground lamb burger seasoning, you’ll need:
- Fresh ginger
- Sea salt
- Garam masala
And for the rest of this recipe, you’ll need:
- Ground lamb
- Heavy cream
- Plain yogurt
- Tomato chutney
How to Make Lamb Burgers
This lamb burger recipe is incredibly easy to make! First, puree the lamb burger seasoning ingredients in a food processor. Once blended, add the spice mixture to a bowl along with the ground lamb, egg, and cream. Form six patties with your hands, then grill lamb burgers over medium-high heat until cooked through.
I served these grilled lamb burgers with a tomato yogurt sauce, which I made by stirring together some tomato chutney and plain yogurt. I also topped my ground lamb burgers with lettuce and tomato slices, but feel free to use any burger toppings you’d like!
And to add a special twist to these lamb burgers, serve them on naan bread instead of a traditional hamburger bun. You’ll want to make these burgers again and again, trust me!
Tips for Making Lamb Burgers
- If your ground lamb has been sitting in the fridge, let it rest at room temperature for 15 minutes before forming the burger patties and grilling them.
- If the ground lamb burger patties seem crumbly, add an extra tablespoon of cream to the mixture.
- If you don’t want your burgers to be too spicy, remove the seeds from the jalapeño pepper before adding it to the food processor.
More Indian Recipes:
- Grilled Indian-Style Street Corn with Cilantro and Lime
- Grilled Naan Pizza
- Grilled Tandoori Chicken
- Masala Fried Chicken
- Mixed Vegetable Pulao
Grilled Lamb Burgers with Tomato Chutney Yogurt
- 1 (1-inch) piece fresh ginger
- 2 cloves garlic
- 2-3 tbsp fresh cilantro leaves and stems
- 1 small green jalapeño or Serrano chile, stemmed and seeded
- 3/4 tsp sea salt
- 1 tsp Garam masala
- 1 tsp turmeric
- 1 pound ground lamb
- 1 large egg
- 3 tbsp heavy cream
Tomato Chutney Yogurt Sauce
- 3/4 cup plain yogurt
- Sukhi's Tomato Chutney , to taste
Make the grilled lamb burgers:
In a food processor (or by hand) process the ginger, garlic, cilantro, and jalapeño until finely chopped but not pureed. Add salt, garam masala, and turmeric; pulse once or twice just to blend.
Place ginger spice mixture in a large bowl with the ground lamb, egg, and cream, using hands, blending just to combine. If mixture is too crumbly, add up to another 1 tablespoons cream.
Form 6 patties and place on a parchment lined pan or plate. If not using right away, cover with plastic wrap and chill in refrigerator until ready to grill. Let sit out of refrigerator about 20 minutes before grilling.
Heat grill or grill pan to medium high. Carefully grease grill grates with an oil-soaked paper towel. Cook lamb patties 4 to 5 minutes each side.
Serve with naan, lettuce, and Tomato Chutney Yogurt Sauce.
Make the tomato chutney yogurt:
Stir together the yogurt and tomato chutney, adding however much chutney you'd like.
Photos and food styling by Jennifer McGovern