Curried Lamb Burgers with Mango Chutney
Fresh mint, curry and cumin give these burgers a warm spiciness reminiscent of an Indian lamb kofta. The flavour of the burger is enhanced by a sweet, tangy, little bit spicy, topping of mango chutney.
And to garnish….
Cilantro – love it or hate it?
I know cilantro is not for everyone but….I really like cilantro and I’ve used it in place of lettuce as a garnish for my burgers. The fresh flavour of the cilantro pairs well with both the lamb and the chutney.
Of course, if you absolutely can’t stand the taste of cilantro you can leave it out, and garnish with lettuce or a mixture of parsley and fresh mint instead.
Nut Alert!
I’ve used some toasted, finely chopped pistachios in the burgers. The pistachios add an interesting flavour and texture to the burgers.
Toasted cashews make a good substitution for the pistachios or eliminate the nuts entirely for a nut free version of the burgers.
The buns
Any buns will do, or even a pita pocket works. If you are feeling adventurous and want to try making your own buns check out my recipe for soft, flavourful Potato Burger Buns. They are easy to make and are perfect for these lamb burgers.
Ingredients
Lamb burgers
- 450 grams ground lamb
- ¼ cup fresh mint finely chopped
- 1 tbsp curry powder
- ½ tsp ground cumin
- ½ tsp salt
- 60 grams unsalted shelled pistachios (or cashews) lightly toasted, then roughly chopped.
- 4 buns halved crosswise
Mango chutney
- 2 tbsp vegetable oil
- 1 shallot finely chopped
- 3-5 cm piece of fresh ginger peeled and finely chopped
- 1 clove garlic finely chopped
- 1 small chili pepper finely diced
- ½ tsp curry powder
- ½ tsp ground coriander
- 50 mL cider vinegar
- 50 ml brown sugar
- 2 large ripe mangos peeled, pitted and chopped
- 50 mL water
- ¼ tsp salt
- 2 tbsp chopped fresh mint
Garnish
- fresh cilantro
Instructions
- In a large bowl mix together the lamb, mint, curry powder, cumin, salt, and the chopped pistachios. Divide the mixture in 4 and form into patties. Refrigerate until ready to grill.
- Prepare the mango chutney.In a small saucepan, heat the oil over medium heat, add the shallot and ginger and cook for 2-3 minutes. Add the garlic, diced chili pepper, curry powder, and dried coriander and cook for a minute longer.
- Add the cider vinegar, brown sugar, mangos, water, and salt. Bring to a boil, then lower the heat, cover, and gently simmer for 30 minutes or until thickened and mangos are very soft. If needed, add more water to thin.
- Remove from the heat and allow to cool before stirring in the fresh mint.
- Heat an outdoor grill for medium-high, direct heat.Place the lamp patties on the grill and cook for 4 to 6 minutes on each side or until cooked to desired doneness.
- When the burgers are almost finished, place the buns, cut side down, on the grill and lightly toast.
- Serve the burgers on the toasted buns topped with fresh cilantro and Mango Chutney.