Lamb Burgers with Avocado, Pea and Mint Purée



  • 500g minced lamb
  • 1 tbsp curry paste
  • 1 small red onion, finely chopped
  • Handful of fresh coriander, finely chopped
  • Finely grated zest and juice of 1 lime
  • Salt and freshly ground pepper
  • 85g peas
  • 1 ripe avocado
  • 2 tbsp fresh mint
  • 1 tbsp white wine
  • 2 tbsp double cream
  • Bread, tomatoes and lettuce to serve


  • Preheat the grill or barbecue.
  • Place the lamb, curry paste, onion, coriander, lime zest and juice into a large bowl.
  • Season and mix well.
  • Divide the mixture into six and shape into burgers. Flatten and cover and chill for about 30 minutes until ready to cook.
  • Place the peas into water in a saucepan, bring to the boil and cook for two minutes.
  • Drain.
  • Place the peas in a small blender along with the avocado and mint and blend until smooth.
  • Add the white wine and cream and season to taste.
  • Cook the burgers on the barbecue or under a medium-hot grill for 6-8 minutes on each side or until thoroughly cooked – there is no pink meat and the juices run clear.
  • Serve the burgers on toasted bread along with a garnish of tomatoes and lettuce and topped with a generous spoonful of the purée.
DOWNLOAD ATTACHMENT: Lamb burgers with avocado, pea and mint puree
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