Prep: 15 mins · Cook: 10 mins · Serves: 4 to 6 · Naturally gluten-free (without the bun)

The burger Neetu makes when she wants the kebab flavours of home in something the kids will actually pick up and eat. Lamb mince worked through with onions, fresh herbs, kebab mix and a spoon of Chilli Chutney, then shaped into a doughnut so it cooks evenly without drying out in the middle. Tomato & Pineapple Chutney goes in at the end and does the work of any sauce.

Why you'll love this

• A proper spiced burger, not just a curry on a bun

• Doughnut shape cooks evenly all the way through

• One mixing bowl

• Works on the barbecue or in a pan

• Kid-friendly without the chillies

Ingredients

For the burgers

• 1 kg lamb mince

• 1 large onion, finely chopped

• 2 tbsp fresh coriander, chopped

• A handful of fresh mint leaves, chopped

• 2 to 3 fresh chillies, chopped (adjust to taste)

• 2 tbsp kebab mix

• 2 tbsp Mama Sood's Chilli Chutney

• 1 tsp black pepper

• Salt, to taste

To serve

• Brioche buns, toasted

• Cheese slices

• Salad of your choice

• Mama Sood's Tomato & Pineapple Chutney

Method

• In a large bowl, combine the lamb mince, onion, coriander, mint, chillies and salt.

• Sprinkle over the kebab mix, black pepper and Chilli Chutney. Mix everything together with your hands until well combined.

• Shape into doughnut-shaped patties with a hole in the middle, and rest for 10 minutes while you toast the buns and get the rest ready.

• Grill or pan-fry over a medium-high heat until cooked through and lightly charred on the outside.

• Build in toasted brioche buns with cheese, salad and a generous spoon of Tomato & Pineapple Chutney.

Serving suggestion Stacked in brioche with melted cheese and chutney for the full burger. Skip the bun and serve over a sharp green salad with extra chutney on the side for a lighter plate. Or shape smaller and thread onto skewers for a barbecue spread.

Mama's tip Don't press down on the patties while they cook. Every press squeezes out the fat and juice that keeps the lamb tender. The doughnut shape does the rest, letting the heat through the middle so the edges aren't overdone by the time the centre's ready.

About the chutney Two chutneys are doing two jobs here. Mama Sood's Chilli Chutney goes into the mince and seasons the meat from the inside, with fresh chilli and coriander running right through the patty. Mama Sood's Tomato & Pineapple Chutney goes on at the end and works as the sauce. Sweet, tangy, properly fruity against the spiced lamb. Together they cover the full range of what a burger sauce normally has to do.

Variations

• Kid-friendly: leave out the fresh chillies and drop the Chilli Chutney to 1 tsp

• Sliders: shape into smaller patties, cook for 4 to 5 minutes, serve in mini buns

• Lighter: skip the bun and pile onto a salad with chutney as the dressing

• Cheese twist: swap the slice for crumbled feta or paneer for something sharper