Lamb Bolly Burger


Serves 4

My friend Neelu Kohli, who comes from Mumbai, shared her Indian version of lamb burgers. Mixing yogurt into the lamb adds moisture and texture. She flavors the burgers with garam masala—a lovely mélange of Indian spices—but hot curry powder could be used instead to add another flavor profile. I like to serve both the yogurt-based cucumber raita and hari, a cilantro chutney, with this salad. Before making the burgers, prepare the cucumber raita and the hari chutney.

Cucumber raita recipe here. Hari chutney recipe here.


Lamb Bolly Burger


For 1 Batch(es)


  • 1 1/2 pounds organic, grassfed ground lamb
  • salt and pepper, to taste
  • 3/4 cups red onion, chopped
  • 4 garlic cloves, minced
  • 1/2 red bell pepper, chopped
  • 2 serrano peppers, seeded, minced
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1/2 cups chopped cilantro
  • 2 tablespoons Greek yogurt
  • juice from 1/2 lemon

Lamb Bolly Burger Directions

  1. Place the lamb and the rest of the ingredients in a large bowl and mix together. (Handle the lamb as little as possible to avoid compacting it.)
  2. Flatten into patties and make a slight depression in the center of each, which ensures even cooking.
  3. Wrap the patties in plastic wrap and chill for at least an hour before cooking.
  4. To cook, sear the patties in a cast-iron skillet or on the grill for about 3 to 4 minutes per side (for pink in the center), until slightly charred, flipping once.
  5. Allow the burgers to cool briefly before placing atop the salad and dressing. 
  6. Serve over shredded lettuce, sliced onions, tomatoes, garbanzo beans, sliced cucumbers, pickled cauliflower, other veggies and more cilantro and serve with the raita and chutney for drizzling.
  7. Note: patties also freeze well after forming for thawing and cooking later. 

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