Smoky lamb burger with pickled red cabbage, chilli and garlic sauce
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Smoky lamb burger with pickled red cabbage, chilli and garlic sauce
All the naughtiness of a lamb doner loaded into a burger. Add any kebab shop extras you fancy – sliced tomatoes and onions, hot chilli sauce and houmous would all work well
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
603Kcal
Fat
37gr
Saturates
14gr
Carbs
39gr
Sugars
7gr
Fibre
3gr
Protein
28gr
Salt
2.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the burgers
- 1 x 500g pack 20% fat lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked garlic granules
- 1 tsp smoked paprika
- 2 tbsp chopped coriander
- 1 tbsp olive oil, to cook
To serve
- soft butter, to spread
- 4 brioche burger buns
- a handful of baby spinach leaves
- 80g pickled red cabbage, from a jar
- 8 pickled chilli peppers, from a jar
- garlic sauce (we used Heinz)
Step by step
Get ahead
The burger patties should be prepped at least 2 hours ahead of cooking and can be made up to 24 hours ahead.
- Place the lamb mince in a bowl with all of the remaining burger ingredients apart from the oil, and season with plenty of pepper. Mix with your hands, ensuring the spices are well distributed through the mince, then shape into four patties. Place on a plate, cover and chill for at least a couple of hour.
- Remove the burgers from the fridge around 30 minutes before cooking to come to room temperature. Light the barbecue for direct cooking. Rub the burgers all over with the oil and place on the hot barbecue, cooking for around 4 minutes each side, or until cooked to your liking. Alternatively, cook the burgers on a griddle pan on the hob.
- To serve, butter the brioche rolls and then top the bases with a handful of baby spinach leaves. Place the burger on top, then add the pickled red cabbage, pickled chillies and a good squirt of garlic sauce. Top with the bun lids and serve immediately.
