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Bhaji burger

Bhaji burger

A star rating of 4.3 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • More effort
  • Serves 3

We've combined two of our favourite recipes to make a bhaji in a bun. Serve with mango chutney and a fluffy brioche bun

Nutrition: per serving


For the burgers

  • 400g lamb mince
  • 2 tbsp tandoori paste
  • 1 tsp cumin seeds

For the raita

  • ½ cucumber
  • 150g pot plain yogurt
  • ½ small pack mint , leaves chopped

For the bhajis

  • 100g plain flour
  • 1 tbsp garam masala
  • 1 tsp bicarbonate of soda
  • 1 onion , halved and finely sliced
  • 3 tbsp sunflower oil

To serve

  • 3 burger buns (we used brioche buns), toasted
  • a few lettuce leaves
  • red onion , thinly sliced
  • mango chutney


  • STEP 1

    First, make the burgers. Tip all the ingredients into a bowl with a good pinch of salt and squeeze together with your fingers. Shape into three patties and chill in the fridge.

  • STEP 2

    For the raita, grate the cucumber and squeeze out as much liquid as you can. Put in a bowl with the yogurt, mint and some salt. Mix and chill.

  • STEP 3

    For the bhajis, tip the flour, spices and bicarb into a bowl with a pinch of salt. Slowly add 200ml cold water to make a thick batter (you might not need all of it), then mix in the onion.

  • STEP 4

    Heat the oil in a large frying pan. Add the batter in batches so you have three burger-sized bhajis. Sizzle for 3 mins until crispy on one side, then flip and cook on the other side until cooked through. Keep warm.

  • STEP 5

    Barbecue, griddle or pan-fry the burgers to your liking. Put lettuce and a burger on each bun and top with some raita, a bhaji and red onion. Serve the mango chutney on the side.

Recipe from Good Food magazine, August 2016

Goes well with


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A star rating of 4.3 out of 5.17 ratings

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