Bombay Chicken Burgers, Curry Mayo

Bombay Chicken Burgers

This is a cracking burger recipe – super light and moist chicken patties packed full of Indian spice, topped off with some sweet and aromatic curry mayonnaise!

Ask your butcher to freshly mince a blend of chicken thighs and breast and you’ll have no reason to fear dry chicken burgers! I used 1 chicken breast and 4 boneless thighs for this recipe.

Best served simply with some shredded iceberg and sweet brioche buns.

Bombay Chicken Burgers, Curry Mayo
Serves 4


For the Burgers: 650g Minced Chicken Breast and Thigh, 3tbsp Breadcrumbs (Gluten Free if Required), 3tsp Medium Curry Powder, 2tsp Ground Ginger, 1tsp Ground Cumin, 1tsp Cayenne Pepper, 1tsp Hot Sauce, 6 Spring Onions (Finely Diced), Large Handful Chopped Coriander, 1tsp Salt

For the Mayo: 3tbsp Mayonnaise, 3tbsp Natural Yogurt, 2tsp Medium Curry Powder, 1tsp Ground Cumin, 1tbsp Tomato Ketchup


1) Combine the minced chicken with the other burger ingredients in a large bowl and gently fold until fully combined. Divide the mixture into 6-8 equal patties and form into burgers with your hands. Store in the fridge until ready to use.

2) Make the mayo by combining all of the ingredients in a small bowl and stirring well to combine. Store in the fridge until ready to use.

3) Cook the burgers over a medium heat in a large non-stick frying pan in a little olive oil. They will take around 5 minutes each side – be sure they are fully cooked before serving.



Caribbean Pork Burgers

Caribbean Pork Burgers

These spicy pork burgers are the perfect recipe to usher in the summer sunshine! A good dash of cayenne pepper, allspice and cinnamon gives these burgers a delicious jerk flavour. Ask your butcher to mince whole cuts of pork shoulder as this contains the perfect fat content to ensure your burgers taste super juicy.

Best served with a cooling mango salsa and sweet potato fries, these burgers would be great on a BBQ (weather permitting) or as a midweek supper.

Caribbean Pork Burgers

Caribbean Pork Burgers
Makes 4

600g Minced Pork Shoulder
1 Tsp Ground Allspice
1/2 Tsp Ground Cinnamon
1/2 Tsp Freshly Grated Nutmeg
1/2 – 1 Tsp Cayenne Pepper (To Taste)
Zest 1 Lime
Large Handful Chopped Coriander
Sea Salt
Black Pepper

1) Combine the minced pork with the allspice, cinnamon, nutmeg, cayenne, lime zest and coriander in a large bowl. Season with a good amount of sea salt and black pepper to taste. Mix with your hands to fully combine all of the ingredients.

2) Shape the meat into 4 equal burgers – carefully pressing out to form patties which are around 1/2 inch thick.

3) Heat a large, non stick frying pan over a medium heat. Fry the burgers in a little olive oil for around 6-8 minutes each side or until fully cooked.

4) Serve with the accompaniments of your choice.


Spiced Lamb Burgers

Spiced Lamb Burgers


Who doesn’t love a great burger? Although I’m normally a purist – favouring a blend of beef rump and chuck, I love lamb burgers. Beef is best left unadulterated, but lamb allows you to get creative with the spicing and can handle a myriad of accompaniments.

Get your butcher to mince lamb shoulder for you – it has the perfect fat content of 20-25% which will make your burgers deliciously juicy and tender. It is also best to have the meat minced only once.

This is my recipe for the best spiced lamb burgers – not too hot so it can be paired with a very spicy apricot and habanero sauce.

Spiced Lamb Burgers
Makes 6


750g Minced Lamb Shoulder
2 Birds Eye Chillies
4 Tbsp Chopped Coriander
2 Garlic Cloves Minced
2 Tsp Sea Salt
1 Tsp Cracked Black Pepper
1 1/2 Tsp Paprika
1 1/2 Tsp Ground Cumin
1/2 Tsp Garam Masala


1) Mix all ingredients except the lamb in a large bowl. Add the lamb and mix with your hands to combine – scrunching the ingredients together.

2) Form into even patties. Transfer to the fridge until needed. Allow the burgers to come to room temperature before frying.

3) Fry the burgers in a large pan over a high heat for around 4 minutes each side or until just cooked.