Curried Lamb Burgers, Mango Yogurt Dressing, Spiced Flat Bread

Edward Hayden


Curried Lamb Burgers

  • 1½ lb/700g minced lamb
  • 50g breadcrumbs
  • 25g parmesan cheese-grated
  • ½ teaspoon of chilli powder
  • 1-teaspoon Thai green curry paste
  • 1-tablespoon mango chutney
  • 1-tablespoon natural Yogurt
  • 1-bunch spring onions
  • 1-tablespoon freshly chopped coriander
  • 1 egg
  • Seasoning

Mango Yoghurt Dressing

  • 4-tablespoon Natural Yogurt
  • 1-tablespoon mango chutney
  • 1-tablespoon freshly chopped coriander
  • Juice of ½ lime

Flat Bread

  • 150g self-raising flour, plus extra for dusting
  • Pinch salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon baking powder
  • 150 g natural yoghurt


These tasty burgers are delicious to have as a quick supper but also you can adapt them accordingly adding up different types of cheese, chopped sun dried tomatoes etc or even change the meat from lamb to beef.

Curried Lamb Burgers

Preheat the oven to 180C/350F/Gas Mark 4

Add all the ingredients for the burger together in a large mixing bowl and mix well until combined. Divide the mixture into 7 or 8 pieces.

Shape the burgers into the required shapes using a little flour to assist you and to prevent the burgers from sticking.


Place the burgers onto a baking tray and cook in the preheated oven for 18-20 minutes or until all the juices run clear and the meat is thoroughly cooked.


Mango Yoghurt Dressing

Mix together all the ingredients for the dressing and store in the fridge until required.


To Serve:

Serve the burger on a chargrilled flat bread with the yoghurt dressing and some tomato salsa


Flat Bread

Mix together all the flatbread ingredients together in a mixing bowl, adding a few drops of water if necessary to bring the mixture fully together.

Dust a clean work surface with flour and knead for a minute or so to bring it all together and then leave in a bowl for approximately 30 minutes.

After the 30 minutes Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 8 equal-sized portions.

Using a rolling pin, roll them out into a pitta bread shape (don’t get too worried about the shape as odd shapes look great.

Preheat a griddle pan (normal pan is fine also) on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, turning carefully. Serve the bread warm.