Spiced Lamb Burgers with Caramalised Onions and sauteed Veggies

Hello again!!!! Long time no see. I have been busy with a few important events which includes my month long holiday in India. It's always lovely to spend some time with family and friends and then came the Christmas season which meant busy month at work. Now that Christmas is done with , I am back on my blog. This recipe today is perfect for a cold winter evening and as you can see in the photo, I did replace the fries with vegetables giving it a healthy touch. The best part about this dish is that I used just one frying pan to cook the burgers, veggies and onions at the same time which saves up a lot of washing. You can replace lamb mince with beef or pork in case you are not a big fan of lamb.
I used some red hot smoky BBQ sauce on  the bread but you can replace with ketchup if you want it milder.
So easy and fast, this is your ultimate rush hour dish. The burgers could be made well  in advance and they can stay for 3 days in the fridge. So, all you need to do is just cook.So, let's begin.

All you need is.....

Lamb Mince- 400 gm
Red Onions- 1 chopped and sliced
Ginger Chopped- 1 inch piece
Garlic- 4
Coriander leaves - 1/2 bunch
Mint Leaves - 1/2 bunch
Red Chili- chopped -1
Spring Onions-sliced- 1
Egg- 1
Coriander and Cumin Powder-1 tsp each
Salt - to taste
Burger rolls/ ciabatta buns/ anything you might fancy- 4
Olive Oil-50 ml
(mix veggies of your choice if you want to eat some veggies with your burgers, like me)

This is how we do it....
Mix all the above ingredients to the mince except sliced onion, bread rolls and veggies, of course. Make 8 equal size balls and flatten them between your palms.
Set them to the side or in the fridge with cling film over them if you are not cooking them immediately.
Get a pan on the stove, add Olive oil and wait until it's hot. Make sure the heat is on medium and the pan is not smoking hot before you drop your burgers in. Turn them over when they are nice and brown and then move them to one side of the pan. Add the onions in the same pan next to burgers and caramalise them at the same time while cooking the burgers.
Push the onions to one corner of the pan once they are half-cooked and get your veggies in the same pan. The fa and juices from the mince will add a lot of flavor to the veggies and onions. All you need to do now is just sprinkle some salt and pepper over the veggies. This entire cooking process will not take more than 7-8 minutes. Once the burgers are out of the pan get your bread rolls in it and slightly toast it. The bread soaks all the remaining juices in the pan and takes in a lot of flavor so that you don't have to depend on butter or mayonnaise for that.That's another healthy tip there. The burgers have to feel very firm when you press them with your finger to check if they are cooked. If not use a food thermometer in case you are not sure of the 'touch and feel' method. It has to be over 70 degrees  Centigrade in the center of the burger.

Once, the bread has been slightly toasted, time to put together the dish. I made mini burgers, so everyone gets 2 each on their bun,some caramalised onions on top, coriander and mint leaves as garnish and a squeeze of your the red hot BBQ sauce. Veggies on the side and VOILA!!! It's good to get into your tummy.