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Tandoori burgers with chilli salsa

  • 15 minutes
  • 15-20 minutes
  • 6
Tandoori burgers with chilli salsa

Spice up a barbecue or dinner with these tasty lamb or beef burgers.


  • 1 onion, peeled and finely sliced
  • 3 tablespoons tandoori paste
  • 600 grams lean beef mince or lamb mince
  • ½ cup fresh white breadcrumbs
  • 3 tablespoons unsweetened Greek-style yoghurt
  • 2 tablespoons chopped fresh coriander

Chilli salsa

  • ½ small red onion, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon chopped fresh coriander

To accompany

  • 4-5 naan bread
  • 1 mango, peeled and sliced
  • ¼ telegraph cucumber, peeled into ribbons


  1. Pan fry the onion in a dash of oil until tender. Add the tandoori paste and cook stirring for 1-2 minutes until fragrant. Cool.
  2. In a bowl, mix together the cooked onion mixture, mince, breadcrumbs, yoghurt and coriander with a heavy seasoning of salt and pepper.
  3. With wet hands, mould into 8 even-sized patties.
  4. Cook over a moderate-high heat on a greased barbecue or in a frying pan for 5-7 minutes on each side until the burgers are cooked. Alternatively cook under a grill. Serve the burgers on warm naan bread with slices of mango and cucumber with a little Chilli Salsa.

Chilli Salsa

  1. Combine the red onion, chilli and coriander.

Cooks Tips

- Tandoori dishes are traditionally cooked in a tandoor - hot clay oven. This style of cooking was introduced to Delhi by Punjabi refugees pouring in to India\'s capital city after partition in 1947.

- Chargrill these burgers over a coal-fired barbecue to achieve a similar flavour.

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