Lamb Seekh Smash & Bhaji Burger
Ingredients
- 500 g 20% lamb mince
- 4-5 tbsp Matt Cooper Bites Seekh Kebab Mix
- 2 tbsp ginger and garlic paste taj frozen blocks are best
- 1 large white onion sliced
- 50 g Matt Cooper Bites Onion Bhaji MIx
- 1 handful freshly chopped coriander
- 3 burger buns
- 6 slices burger cheese
- 50g lettuce shredded
- 6 slices tomato
- 3 tbsp mango chutney
- 1 tbsp vegetable oil
- chilli sauce optional
Instructions
Air Fryer Onion Bhaji
- Slice the onion, add to a bowl and add 0.5 tsp of salt. Place in the fridge for 15 minutes. This will soften the onions
- Add the onion bhaji mix, coriander and 1tbsp of ginger garlic paste to the bowl. Add 4-5 tbsp of water and mix.
- Once mixed, with wet hands, form 3 bhajis with your hands and then add to the air fryer.
- Cook for 15 minutes on 200℃ - turning halfway.
Lamb Seekh Patties
- Combine the lamb mince and seekh kebab mix in a bowl with 1 tbsp of garlic ginger paste. Mix
- Roll the mixture into 6 equal sized balls and then smash the balls into a patty shape with a flat surface such as a spatula
- Add the vegetable oil into the pan on a medium heat and place the lamb mince patties into the pan. 'Smash' the patties with a flat surface such as a spatula. Cook for 90 seconds on each side.
- Add a slice of cheese to each patty
- Toast the buns in the same pan for 30 seconds
- Assemble the burger with the bhajis, chutney and any optional garnish. Wrap in tinfoil and place in the airfryer or oven on 200℃ for 2-3 mins.
- Serve!
