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Spicy lamb burgers

This recipe uses Indian spicing and has a definite kick (though, of course, you can always tone down the chilli and pepper, if you like). The same spice mixture makes a very good dry marinade for lamb chops or cubed shoulder meat for kebabs.
From: theguardian.com, Hugh Fearnley-whittingstall. Serves six.

½ tsp dried chilli flakes
2 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp black peppercorns
1kg coarsely minced lamb (leg or shoulder meat, for preference)
3 garlic cloves, finely chopped
Olive oil, for grilling
Salt, to taste

Put the chilli and other dry spices in a mortar, and with a pestle pound to a coarse powder. Put the mince in a bowl, add the spices and garlic, and mix. Cover and put in the fridge for at least an hour, so the flavours infuse.

Form the mixture into patties about 2cm thick. Lightly brush each with oil before barbecuing over a high heat for three to five minutes on each side, until nicely browned and cooked through. Season with a little salt on each side as you cook them.

Serve in buns with salad, a spoonful of good, fruity chutney and/or a cooling raita made by mixing plain yogurt with a little crushed garlic, diced cucumber, salt and pepper.