Recipes, Mutton Recipes

Swaledale’s coronation mutton burger

Rich, deep burgers of minced mutton and dried apricots get the treatment here, as we invoke the flavours and textures of everyone’s favourite cold meat salad/sandwich filling. Perfect party food for the long weekend.

These burgers are a special release for the bank holiday weekend surrounding the Coronation. So, it only felt right to try and find a link to the dish that garnished the last Coronation. A dish synonymous, for me, with a soft white bap. Of course, it wasn’t designed as a sandwich filling, but in my mind, it has never been anything else.

A curried mayonnaise, flaked almonds, dried apricots, and a touch of mango chutney — for me, and my formative encounters with this classic, that is the hit list. So, I’ve taken them all, along with a few other bits and made a burger. It’s delicious, and I’m happy in a vaguely nostalgic way.

Swaledale's coronation mutton burger

Swaledale’s coronation mutton burger

Recipe by

Serves 4


  • 4 Coronation Mutton Burgers

  • 4 sesame seeded brioche burger buns

  • 1 large carrot, washed and grated

  • 1 small head of hispi cabbage, washed and very finely shredded

  • 2 tbsp flaked almonds, toasted

  • ½ a bunch of fresh coriander, picked and roughly chopped

  • curry powder (ideally made fresh)

  • 5 tbsp mayonnaise (ideally made fresh)

  • mango chutney

  • juice of 1 lemon

  • extra virgin olive oil


  • Put the cabbage, carrot, juice from the lemon, a pinch of salt, and a tablespoon of olive oil in a bowl and mix together well. Leave to sit.
  • Mix 2 level tablespoons of the curry powder with the mayonnaise and set to one side.
  • Season the burgers well with fine sea salt.
  • Preheat your oven to 180°C.
  • Set a large cast-iron skillet over a high heat with a small splash of oil. One by one, fry the burgers for 60 seconds on each side, making sure they achieve a good colour.
  • Transfer the burger to an oven-proof tray and place in the oven for 2-3 minutes.
  • Cut the burger buns in half and toast lightly.
  • Add the flaked almonds and the coriander to the cabbage and carrots, mix together and check for seasoning, adjusting if necessary.
  • Spoon a dollop of the mayonnaise on the bottom of the burger, then a spoonful of the cabbage, then the burger, then a dollop of mango chutney. Lid on and in your mouth.