Indian Lamb Burgers with Mango Chutney
Source of Recipe
"Weber's Big Book of Burgers" by Jamie Purviance
List of Ingredients
Patties:
◦ 1 � pounds ground lamb
◦ � cup minced fresh cilantro leaves
◦ � cup minced fresh mint leaves
◦ 1 jalape�o chile pepper, seeded and minced
◦ 2 teaspoons peeled, grated fresh ginger
◦ 2 teaspoons curry powder
◦ 1 teaspoon kosher salt
◦ � teaspoon freshly ground black pepper
◦ 1 clove garlic, minced or pushed through a press
◦ 4 soft Italian-style round rolls, split
◦ 2 tablespoons extra-virgin olive oil
◦ � cup mango chutney
◦ 4 slices red onion
Recipe
Mix the patty ingredients, and then gently form four patties of equal size, each about � inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
Prepare the grill for direct cooking over medium heat (350� to 450� F).
Brush the cut side of the rolls with the oil.
Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (160� F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
Build each burger on a roll with mango chutney, a patty, and an onion slice. Serve warm. (Serving suggestion: Sour Cream Raita).
Serves 4
Sour Cream Raita:
◦ � English cucumber, halved lengthwise and thinly sliced
◦ � cup sour cream
◦ 4 teaspoons fresh lemon juice
◦ 1 tablespoon extra-virgin olive oil
◦ � teaspoon curry powder
◦ � teaspoon kosher salt
◦ 1 small clove garlic, minced or pushed through a press
In a medium bowl, combine all the ingredients.
Makes about 1 cup
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