Spicy Thai lamb burger

Finely chop the onion, chilli, ginger, garlic and fresh coriander.
Using a mortar and pestle pound the cardamom pods to open. Discard pods (keeping seeds inside) and add the coriander seeds and grind together into a powder.
Put all above ingredients (except the rolls and the rocket) into a large mixing bowl and mix well with your hands.
Then mould into burger patties – you should get roughly five large patties from the above ingredients.
Fry the patties in sunflower oil, turning once, for roughly 4 minutes on each side.

Orange-chilli-lime glaze:
Finely chop the chillis.
Heat a small pan and add the orange marmalade, chopped chilli, zest and lime juice.
Stir for a couple of minutes to mix as the marmalade becomes softer and more syrupy.
Then remove from heat (keep in the pan as you should heat again just before serving.

Coriander yoghurt:
Blend the ingredients together well with a pinch of salt and set aside.

To assemble:
Cut the burger roll in half, put a handful of wild rocket on the bottom half and then generously coat the rocket with the coriander yoghurt.
Once the burgers are a minute from being ready, reheat the glaze and when the burgers are ready, remove from the pan and put them in the glaze pan, turning a few times to coat well.
Put the burger patty on top of the rocket and yoghurt, add another teaspoon or two of glaze and then close the bun.

Reprinted with permission of Chef Dom
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