These mini lamb burgers are a great way to break free of your burger routine. They are a twist on the traditional Indian Shami kebabs which i simply cannot get enough of.  There are different ways to serve these meaty bites. Serve them on a flat bread with tooth pick as appetizers. My favorite is pita pockets , they are the perfect way to serve them—tuck in a few of these patties and then add the desired toppings.Add flavor-packed, garden-fresh tomatoes, crisp onions , or fresh made salsa. If you can’t find lamb, ground beef or Turkey will work too. They’re great on the grill and taste just as good inside cooked on a pan.

Serve these mini burger treats with mint chutney or tomato mustard chutney. It can be served as slider style burgers, my favorite is with store bought naan bread, you can also use pocket pita bread. If you want to make this into a large meal, simply use this recipe to make a 4 or 5 large patties and serve it on a larger burger bun. Works equally well. Enjoy this along side a chilled glass of your favorite beer.

1 lb (500g) ground lamb

3 teaspoons cumin seeds, toasted and pounded

3 teaspoons coriander seeds, toasted and pounded

1 teaspoon garam masala

4 tablespoons minced fresh coriander leaves (cilantro)

2 fresh green chilies, minced

2 teaspoon salt, or to taste

½ teaspoon minced garlic

½ teaspoon minced fresh ginger

Oil, for brushing

4 small naan or pita breads or 12 small burger buns

In a large mixing bowl put all the ingredients except the oil and the bread. Mix well and with wet hands mold the mixture into 12 equal patties. Refrigerate the patties at least for an hour. Pre heat a grill pan, cook the lamb patties for 3 to 4 minutes on each side until cooked, and Keep brushing with oil to prevent sticking. Meanwhile, cut each of the naan bread into 3 wedges. Toast the bread on the grill to warm up. Serve the burgers on top of the naan, stuffed into the pita pocket or sandwiched in a bun.