Curry lamb burger

Who doesn’t love a good juicy burger with chips and a large milkshake on the side???

I know that I do and seeing as all those delicious burger joints are officially closed till after the lock down, I just had to suppress those cravings and boy are those cravings getting worst by the second.

All I can think about, actually all I can dream about it is biting into a juicy Burger king burger that even my teeth are getting itchy just wanting to eat burgers and burgers and more burgers.

I came across this burger recipe in the 2nd Edition Durban cookbook.

The original recipe asked for mutton mince, but times are tough and there was no way I was going to pop into the shops for mince when I had 500g mutton and 500g beef mince in the freezer. Mixing minced never killed anyone, so I just improvised with the recipe.

This recipe was also an excuse to fire up my griddle pan to fry these babies.

There were so juicy and moist in the middle and I sandwiched these burgers before store bought buns, crisp lettuce, juicy thick slices of tomatoe and rings of red onion… I had run out of white onions and seeing as I had red onions I used that instead…onions are onions after all.

I tried to mayonnaise on the burger as well, but my dad was having none of that. When he first saw that the mayo had canola oil in, he threw a mini tantrum by giving me a lecture on how the canola oil leaves a funny taste and makes the mayo funny and blah blah blah. I wonder sometimes does my dad even like the food that I make. Every dish there is always something.

But when I ask him to buy me something take for example a burger he will come with the complete opposite of what I would normally buy or he will buy something he likes and expects me to like it. Oh well he has to eat what I make otherwise he is going to starve.

I kind of think his vey inconsiderate and wasteful, he who very seldom eats mayo compared to my mother who eats mayo on literally everything. So I stock mayo that she can enjoy as well, the egg free one and I myself like it, but my dad wants to egg one and that would mean keeping two bottles of mayo in the fridge and then throwing out the egg one as soon as it starts drawing water which is wasteful when there is a perfectly good bottle of egg free mayo in the house already and speaking from experience you can’t tell the difference between the two, both are equally the same, so I am not sure what bee crawled up his butt. I think his just trying to be difficult.

All in all, I loved these burgers. I sent the rest with my dad to work which also seemed to be a problem as not everyone could eat of it , not that I was extremely stressed about that. Technically I am only supposed to cater for my dad’s stomach if there is enough to share then kudos because when I don’t give him lunch then I have to hear from everyone how hungry he was and blah blah blah.

You see what I have to deal with. They mustn’t make me mad, I will throw a huge tantrum and not feed anyone anything other than two minute noodles. That will teach them.


  • 1kg x mince.
  • 1 x red onion, finely chopped.
  • 2 x chilies, finely chopped.
  • Handful fresh coriander, roughly chopped.
  • 1 x clove garlic, grated.
  • 1 x thumb ginger, grated.
  • 1 x tbsp. tamarind paste.
  • 1 x tsp honey.
  • Salt and pepper to taste.


  • In a bowl, mix together all the ingredients.
  • Shape into a patties and place on a greased baking tray.
  • Pop into the fridge to chill for an hour.
  • Before frying in shallow oil.
  • Serve with all the burger toppings.

Tell me what you think of this recipe