For the burgers
1kg/2¼lb minced lamb
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chili, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
Gluten free flat bread, pitta bread or burger buns
For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of lactose free Greek yoghurt
bunch of fresh cilantro, roughly chopped
squeeze of lemon or lime juice
Place the minced lamb in a large mixing bowl and add the ginger, chopped chili, turmeric, crushed coriander and cumin.
Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
Mix together the tomatoes, lactose free yoghurt, cilantro and lemon or lime juice and season to taste with salt and pepper.
Serve with the burgers, either inside the gluten free bun or as a dipping sauce.
For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of cilantro.
Recipe adapted from: Good Food