Indian-Spiced Lamb Burgers
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Indian-Spiced Lamb Burgers

Indian-Spiced Lamb Burgers

with Mango Chutney and Sweet Potato Wedges

These lamb burgers are bursting with bold Indian flavours plus just the right amount of sweetness! On the side, you'll be dipping Indian-spiced sweet potato wedges into cooling cilantro mayo.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Lamb

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

510 g

Sweet Potato

28 g

Spring Mix

7 g


1 unit

Hot Pepper

4 tbsp


(Contains Egg, Mustard)

4 tbsp

Mango Chutney

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Spicy Curry Paste

28 g

Crispy Chana Dal Mix

(Contains Soy)

1 tbsp

Indian Spice Blend

Not included in your delivery

1.5 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1180 kcal
Fat55 g
Saturated Fat12 g
Carbohydrate133 g
Sugar36 g
Dietary Fiber13 g
Protein37 g
Cholesterol100 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan


Roast sweet potato wedges

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, 2 tsp Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 2 tsp Indian Spice Mix and 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and make cilantro mayo

Meanwhile, finely chop cilantro.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)Add mayo and half the cilantro to a small bowl. Season with salt and pepper, then stir to combine.

Form patties

Add lamb, curry paste, panko, remaining cilantro, remaining Indian Spice Mix, 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp chilis to a large bowl. (NOTE: Reference heat guide.) Season with pepper, then combine. Form lamb mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Cook patties

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until golden-brown and cooked through, 4-5 min per side.**

Toast buns

Meanwhile, halve buns.Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Finish and serve

Spread mango chutney on top and bottom buns. Stack crispy chana dal mix, patties and spring mix on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve cilantro mayo alongside for dipping.

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