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Bengal burger #mk2

As some may know this year I have entered the Simply beef and Lamb Battle of the burgers contest, pitting the countries most inventive home cooks against each other in a bid to find Britain’s best home cooked burger.




And I have good news… I have been put through to the second round! And to advance any further I have to provide a comprehensive version of my recipe for the judges to mull over whether I’m worthy of a place in the final in London on September 6th, So naturally I’m sharing my recipe with you guys.

The Bengal Burger

The Burger

  • 500g ‘Simply’ Lamb mince
  • pack of medium sized poppadum’s
  • 4 slices strong cheddar
  • 1 tbsp. paprika
  • 1 tbspn. Garam masala
  • 1 teaspoon mild chili powder
  • 1 teaspoon garlic granules
  • 1 teaspoon Cumin
  • 1/2 tbspn. Turmeric
  • 1 egg white
  • 4x ciabatta rolls

Chili and coriander relish

  • 1 whole red chilli (Including seeds) Chopped.
  • 2x medium to large tomatoes, Diced.
  • Small handful of coriander, finely chopped.
  • Pinch sea salt.
  • Large pinch mild chilli powder.
  • Drizzle olive oil .

Mint dressing

  • 3 tbspn natural yoghurt
  • 1.5 tbspn mint sauce
  • 2 finely sliced spring onions
  • pinch white pepper


  1. In a large bowl, combine the lamb with the paprika, chilli powder, garam masala, garlic, turmeric, and the cumin.
  2. With clean hands, mix well until the seasoning is evenly distributed through all of the meat.
  3. Once the meat is fully seasoned throughout, add the egg white and again, with clean hands mix well until the egg is well bonded with the lamb.
  4. tear off 4 evenly sized chunks of the mince and roll into balls.
  5. Pat the balls into a patty around 1.5cm thick.
  6. Cover the burgers and leave to rest in a fridge for 10-15 minutes
  7. Relish-  Add the tomatoes, chilli, coriander, salt, Olive oil and chilli powder and mix well.
  8. Mint dressing– In a small cup or dish add the yoghurt, mint sauce, pepper and the spring onion, mix the onions and mint sauce well until it is a lovely chunky consistency.
  9. By this time the burgers should have rested long enough, remove from the fridge and heat a griddle pan to a medium heat and add a little oil. Add the burger to the heated pan and cook for 5 minutes on each side, making sure its cooked through. Approximately 1 minute before you remove them from the pan add a piece of cheese to each burger.
  10. Prepare a freshly cut ciabatta roll, Lay a little of the mint relish on the bottom part of the bun, followed by a poppadum.
  11. Perch the cooked burger on top of the poppadum and add a spoonful of the relish, followed by another helping of the mint dressing.
  12. Cap it with the top half of the roll and enjoy!

Anyway, I hope you like it and I really hope its enough to take me to London!

Even if not I’m proud to get this far.

Have a good week all,



By Phil Roberts

Juvenile pit smoker. From the UK. Works in the beer industry, Love blogging about food and drink. Hence the blog about you know... food and drink.

2 replies on “Bengal burger #mk2”

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