Caribbean-style lamb burgers with raisin chutney recipe
 Bring the sunshine to your plate with these Caribbean-style lamb burgers. They’re packed with warm spices, and come topped with a sweet, quick raisin chutney. ½ medium red onion, finely chopped1 garlic clove, finely chopped125g/4½oz raisins3 tbsp red wine vinegar3 tbsp soft light brown sugar1 tbsp dark soy sauce½ tsp flaked sea salt ½ medium red onion, finely chopped 1 garlic clove, finely chopped 125g/4½oz raisins 3 tbsp red wine vinegar 3 tbsp soft light brown sugar 1 tbsp dark soy sauce ½ tsp flaked sea salt ½ medium red onion, finely chopped2 garlic cloves, finely chopped1 tsp Dijon mustard1 tsp tomato purée1 tsp smoked paprika1 tsp cumin seeds½ tsp ground cumin½ tsp ground turmeric300g/10½oz lamb minceoil, for cookingpinch freshly ground black pepper ½ medium red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp Dijon mustard 1 tsp tomato purée 1 tsp smoked paprika 1 tsp cumin seeds ½ tsp ground cumin ½ tsp ground turmeric 300g/10½oz lamb mince oil, for cooking pinch freshly ground black pepper 2 burger buns, toastedLittle Gem lettuce1 large tomato, thinly slicedfresh coriander or parsley (optional)lime wedges (optional) 2 burger buns, toasted Little Gem lettuce 1 large tomato, thinly sliced fresh coriander or parsley (optional) lime wedges (optional) Method To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly.While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter.Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like. To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly. To make the chutney, put all the ingredients in a small saucepan with 150ml/¼ pint water. Cook over a medium heat for 15–20 minutes or until thickened and jammy, stirring regularly. While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter. While the chutney is cooking, put all the ingredients for the lamb burgers in a large bowl with a good pinch of sea salt and black pepper. Massage well using clean hands until uniform in colour. Roll the mince up into one big ball and cup your fingers together ready to pick up the ball of mince. Pick it up with your cupped hand and, keeping hold of the mixing bowl with the other hand, throw the ball of mince back into the bowl to help bind the mince and spices together. Repeat this process 5–10 times to knock out all the air between the mince and create a smooth patty. Divide the mixture in half, then roll each half into a ball and flatten into patty shapes about 10cm/4in in diameter. Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Heat a little oil in a frying pan or griddle pan over a medium-high heat and fry the patties for about 5 minutes on each side, or until cooked to your liking. Press the burgers with a spatula every now and then so they remain fairly flat. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like. Serve the patties inside the toasted burger buns, with lettuce, tomato and the raisin chutney on top. Add fresh coriander or parsley and lime wedges, if you like.