Spiced with tikka curry paste these Indian-inspired lamb sliders make a satisfying weeknight supper. Paired with smashed lemon peas, a dollop of Greek yogurt and peppery rocket, these are best enjoyed alfresco.
- In a frying pan, gently cook the onion with the curry paste until soft, then leave to cool completely. Meanwhile, cook the peas in a pan of boiling water for 3-4 mins. Drain, then leave to cool.
- Put the onion mixture in a large bowl and add the lamb and turmeric. Season, then add the chopped coriander stalks and half the leaves. Use your hands to combine, then shape into 6 mini burgers. Put on a tray and chill for at least 30 mins before cooking.
- Just before you cook the burgers, mash the peas with the lemon juice, chilli and remaining coriander leaves.
- Grill the burgers for 5-8 mins each side, until juicy and cooked through. Toast or griddle the rolls. Fill each roll with a handful of rocket, a dollop of yogurt (if using), a burger and a generous spoonful of mashed peas.
Freezing and defrosting guidelines
The uncooked burgers are suitable for freezing. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze. To defrost, simply loosen the tin foil and clingfilm and leave to defrost in packaging at room temperature for several hours before cooking. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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