Lamb Burgers

  • prep 15 mins
  • cook 15 mins
  • serves 4


  • 500g Scotch Lamb mince
  • 2 shallots, finely diced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp madras curry powder
  • 1 small green chilli, sliced
  • 3 cloves garlic
  • 1 egg, lightly beaten
  • 2 slices of white bread (grated)
  • 1 large loaf of ciabatta sliced into 8 or 4 burger buns
  • 200g lettuce leaves
  • 2 beef tomatoes, 4 even slices

Preparation method

Place all the ingredients into a bowl (except the ciabatta and salad) and season with salt and pepper. Gently fold together until the mix easily sticks together. Split the mixture and make 4 even sized burgers. (Optional: cover with cling film and place in the fridge for 30mins).

Fry the burgers, depending on their size for 5 – 7mins on each side. Once cooked through, remove the burgers, brush the bread with olive oil and toast in the pan on both sides. Serve the burger with salad, tomato and a hummus dip (if you like).

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