This is probably the chavviest thing I have ever cooked. But by God it made me smile. It’s a minted lamb patty and onion bhaji, wrapped in a naan and dolloped with curry sauce.
I can’t claim credit for inventing it – but after receiving a voucher for a local Hungry Horse and a spare afternoon, I decided to pop in. Described on the menu as the “Bollywood Burger” I couldn’t resist such an audacious setup. I was amazed how interesting it tasted, and well worth trying at home.
Minted lamb naan burger (makes 4 burgers):
300g lamb mince
Big bunch of mint, finely shredded
1 onion, sliced into half moons
1 tablespoon white wine vinegar
4 shop-bought flat onion bhajis (or make ’em, if you’re so inclined)
- Pre-heat the oven to 150°C.
- Grab a quarter of the mint and combine in a bowl with the onion and a pinch each of salt and sugar. Tip over the vinegar and leave to sit while you do everything else.
- Mix the lamb mince with the remaining mint and season well. Add a splash of balsamic vinegar if you have it. Combine and form into patties.
- Pop the bhajis in the oven to crisp up and chuck the naan in too to warm through.
- Get a griddle pan on hot and fry the patties on each side until cooked to your liking. I prefer a little under, about 6 minutes each side.
- Scrunch the onion salad with your hands to remove the excess juice and pop on to your plates.
- Slip the bhajis and a patty inside a folded naan. Serve with curry sauce and mango chutney.