Tonight's meal will transport your tastebuds to warmer climates. These saucy-fragrant-spicy lamb burgers are inspired by Punjabi-style lamb skewers grilled over the fire. Spiced potato wedges and curried mayo provide classic sides with a twist!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss potatoes, 2 tsp Indian Spice Mix and 1 tbsp oil (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet. Roast in the middle and the bottom of oven, rotating sheets halfway through cooking.)
While the potatoes roast, combine the lamb, panko, 2 tbsp Tikka Sauce and 1/4 tsp salt (dbl both for 4 ppl) in a medium bowl. Season with pepper. Form mixture into two 4-inch wide patties (four patties for 4 ppl). Lightly press a thumbprint into each patty. (TIP: Don't push all the way through!)
Heat a large non-stick pan over medium heat. When the pan is hot, add the patties to the dry pan. Pan-fry until the patties are golden-brown and cooked through, 4-6 min per side.**
While patties cook, halve buns. Arrange buns, cut-side up, on another baking sheet. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Stir together mayo and remaining Indian Spice Mix in a small bowl. Season with salt and pepper. Add remaining Tikka Sauce to a small pot, then heat over medium heat. Cook, stirring occasionally, until sauce is warmed through, 2-3 min.
Spread warmed Tikka Sauce on top buns. Spread half the curry mayo on bottom buns, then top with burgers and spring mix. Finish with top buns. Divide burgers and potatoes between plates and serve remaining curry mayo on the side, for dipping.