Place mince in a large bowl, add coriander and onion and mix with clean hands until ingredients are thoroughly combined. Shape mince mixture evenly into 4 patties.

2 Cook patties in a heated, greased large frypan or on a barbecue plate until browned on both sides and cooked through, drain on paper towel.

3 Meanwhile, heat the korma sauce in a saucepan.

4 Cut rolls in half and toast lightly under a preheated grill. Place lettuce leaves on toasted roll bases, top with lamb burgers and korma sauce then replace roll tops.