This may not sound like an overtly Indian dish and, in a way, it isn’t, but we have been eating lamb kebabs for hundreds of years. This is my way of incorporating the delicious flavours of these kebabs into our everyday lives. The burgers are full of flavour and succulence, and they work beautifully with the cool herbed yoghurt and the fresh crunch of the vegetables. Perfect for summer.

Serves 6

BURGERS

450g lamb mince
1 small onion
4 large cloves garlic
20g coriander stalks and leaves
½ fresh ginger root
½ tsp cumin powder
½ tsp garam masala
1tsp salt, or to taste
2-3 green chillies, chopped or ½ tsp red chilli powder
1 large egg
2 slices of thick-cut white bread, crumbed
2tbsp oil

YOGHURT SAUCE

300g Greek-style yoghurt
30g coriander leaves
15g mint leaves or 1tbsp good-quality dried mint
1-2 green chillies (optional)
Salt to taste
½ tsp freshly ground black pepper

TO SERVE

6 hamburger buns
1 onion, sliced crosswise into large rings
2 plum tomatoes, sliced crosswise
Lettuce leaves

Using a hand-blender, roughly chop the onion, ginger, garlic, coriander and green chillies. Add to mince along with the rest of the burger ingredients. Mix in well and shape into six patties and chill for 20min or until you want to cook them, taking them out of the fridge 30min before you start cooking.

Combine all the ingredients for the yoghurt, season to taste. Heat the oven or grill and cook burgers on a well-oiled baking tray for 10min, turning them halfway through. I like to add the buns to the oven for 3-4min before I take the burgers out.

Serve in the buns on a bed of lettuce, tomato and onion rings with a good spoon of yoghurt on the top.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue