Spicy lamb burgers with coriander tomato and yoghurt relish

Ingredients

• 1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
• 2 garlic cloves, crushed
• 1 medium onion, finely chopped
• 1-2 tbsp mango chutney
• 3cm/1¼in piece of fresh ginger, peeled and grated
• 1 red chilli, de-seeded and finely chopped
• ¼ tsp ground turmeric
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds, crushed
• flaked sea salt and freshly ground black pepper
• oil, for brushing
• flat bread, pitta bread or burger buns, to serve
• 6 ripe tomatoes, quartered, de-seeded and diced
• 200g/7oz tub of Greek yoghurt
• bunch of fresh coriander, roughly chopped
• 1 small red onion, finely chopped
• squeeze of lemon or lime juice

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