Indian Lamb Burgers with Cucumber Yoghurt and Carrot Chips

Indian Lamb Burgers with Cucumber Yoghurt and Carrot Chips

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 17, 2019.


Carrot Chips

  • 3½ carrots

Lamb Patties

  • ½ carrot
  • 1 pack lamb mince
  • 1 pack Indian spice mix

Cucumber yoghurt

  • 1 Lebanese cucumber
  • 150g yoghurt

To Serve

  • 6 sprouted seed burger buns
  • 2 tomatoes
  • 1 baby cos lettuce
  • Sweet chilli sauce

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep carrot chips Preheat oven to 220oC. Cut first measure of carrots into skinny chips. Toss on a lined oven tray with a drizzle of oil. Season and cook for about 25, minutes until tender.
  2. Prep patties Grate remaining carrot and place in a bowl along with all lamb patty ingredients and ½ tsp salt. Mix well and shape into 6 patties, about 1cm thick.
  3. Cook patties and warm buns Heat a drizzle of oil in a non-stick fry-pan on medium heat. Cook patties, for about 3 minutes each side, until browned. Set aside on a second lined oven tray. Cut burger buns in half horizontally and place, closed on tray beside patties.
  4. When chips have about 10 minutes remaining, add tray to oven underneath carrot chips and cook for about 10 minutes, until patties are cooked through and buns are toasted.
  5. Make cucumber yoghurt and prep veggies Finely dice cucumber and combine in a bowl with yoghurt. Season to taste. Thinly slice tomatoes and separate lettuce leaves. Set aside.
  6. Serve everything in the middle of the table for everyone to help themselves.

Nutritional Information

Energy 2489 kj
595 kcal
Protein 37.4g
Carbohydrate 50.0g
Fat 26.9g