Continuing with the BBQ/Indian food theme (well, the weather continues to be good so why not?!) it’s time to turn to that modern day and much consumed in various guises of foods, the burger.

Now the burger gets a hard time from the food police. Blamed for the continuing obesity ‘crisis’ that has hit our shores, burger bars and other fast food joints are being ganged up on one side from the ‘you must be insane to eat in such a place you fool’ lot and the doors battered down by the ‘we don’t care, we’ll eat what we want thank you very much’ gang. Agree or disagree with what amounts to be some minced meat, flattened, fried then stuffed in between a bun, there is no doubt the power of the thing. We bleedin’ love ‘em really don’t we?

Me, I prefer to make my own, and with the BBQ out it seems foolish to not get ’squidging’ with the nipper and form a few patties for the grill. Served once every few weeks with a decent bun, some salad and wedges and it becomes a balanced meal. Therefore I plead not guilty PC Food Snob. And so should you as long as you aren’t living in one of the places. Enjoy.

Indian Spiced Lamb ‘Burgers’
Makes 6 large burgers
500g quality minced lamb
1 medium onion, finely diced
1 thumb of fresh ginger, grated
3 cloves of garlic, crushed
1 tbsp yellow mustard seeds
2 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
Zest and juice of 1 lemon
A handful each of fresh mint and coriander
1 egg, beaten
Salt and pepper
2 handfuls of stale breadcrumbs
1 - Put the mustard seeds into a dry frying pan and toast until fragrant. Remove.
2 - Put all of the ingredients into a large mixing bowl them combine thoroughly with your hands.
3 - Form into your preferred burger size then grill or BBQ to your desired rareness. Or form around BBQ sticks and call them a shish kebab.
4 - Serve with toasted sesame seed buns, fresh salad and raita.