500 g 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
200 g lettuce leaves
2 beef tomatoes, 4 even slices
- 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 30 minutes to firm up).
- Fry the burgers, depending on their size for 5 – 7 minutes 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).