Lamb Keema Burger with Rogan Josh

Ingredients

• 0.5 onion (Finely sliced or chopped; used for the keema and dressed topping)
• fresh ginger (A little, finely grated or minced; used with the onion and again in the dressed onions)
• garlic (A little, minced; used to soften the onions)
• Rogan Josh sauce (Gymkhana Fine Foods Rogan Josh sauce)
• 0.15 kg lamb mince (Ground lamb)
• 1 egg (Fried)
• 1 tbsp roasted garlic and chili marinade (Used to fry the egg)
• 1 burger bun (Toasted in the same pan)
• 1 tsp lemon juice (For dressing the onions)
• coriander (For dressing the onions)

Steps

1. 1

   Soften the onions in a pan with a little of the ginger and garlic until the onions begin to soften.

2. 2

   Add the Gymkhana Fine Foods Rogan Josh sauce to the softened onion mixture.

3. 3

   Add the lamb mince and cook until it is fully done.

4. 4

   In a pan, fry the egg with 1 tablespoon of roasted garlic and chili marinade.

5. 5

   Toast the cut sides of the burger bun in the same pan.

6. 6

   Dress the onions with lemon juice, coriander, and ginger.

7. 7

   Build the burger by adding a layer of lamb keema to the toasted bun, followed by the fried egg and the dressed onions.

8. 8

   Top with the remaining bun and serve.

Notes

The source does not specify exact quantities for most ingredients, cooking temperatures, or cooking times. Quantities shown for those ingredients are practical estimates for one burger and should be adjusted to taste. The source mentions onions both in the keema preparation and as a lemon-, coriander-, and ginger-dressed topping; the same onion quantity is represented as one ingredient row.

Nutrition per serving

• main
• burger
• South Asian
• lamb
• quick meal
• pan-fried