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Indian Lamb Burgers with Mango Chutney

Source of Recipe

"Weber's Big Book of Burgers" by Jamie Purviance


List of Ingredients

Patties:
â—¦ 1 ½ pounds ground lamb
â—¦ ¼ cup minced fresh cilantro leaves
â—¦ ¼ cup minced fresh mint leaves
â—¦ 1 jalapeño chile pepper, seeded and minced
â—¦ 2 teaspoons peeled, grated fresh ginger
â—¦ 2 teaspoons curry powder
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 clove garlic, minced or pushed through a press

â—¦ 4 soft Italian-style round rolls, split
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ ½ cup mango chutney
â—¦ 4 slices red onion


Recipe

Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ 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:

â—¦ ½ English cucumber, halved lengthwise and thinly sliced
â—¦ ½ cup sour cream
â—¦ 4 teaspoons fresh lemon juice
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ ¼ teaspoon curry powder
â—¦ ¼ teaspoon kosher salt
â—¦ 1 small clove garlic, minced or pushed through a press

In a medium bowl, combine all the ingredients.

Makes about 1 cup