The best spicy burger with curry-leaf raita and mango chutney

Throw a few of these sensational lamb patties on the barbecue and find out why we think that this spicy Indian-style burger is the best.

The ingredient of The best spicy burger with curry-leaf raita and mango chutney

1. 1 tablespoon sunflower oil, plus extra to brush
2. 1 small onion, chopped
3. 3 pancetta slices, chopped
4. 1 garlic clove, crushed
5. 2 slices wholemeal bread, crusts removed
6. 1/3 cup flat-leaf parsley leaves
7. 500g lamb mince
8. 2 teaspoons good-quality medium curry powder
9. 2 tablespoons chopped coriander leaves
10. Toasted buns, to serve
11. Lettuce, to serve
12. Sliced tomato, to serve
13. Kumara wedges, to serve
14. 2 small mangoes, peeled, seeds removed, flesh chopped
15. 3cm piece (25g) ginger, cut into very thin matchsticks
16. 2 long red chillies, seeds removed, cut into thin strips
17. 1/2 cup (125ml) cider vinegar
18. 100g golden caster sugar or raw caster sugar
19. 1 tablespoon vegetable oil
20. 1/2 teaspoon black mustard seeds
21. 20 fresh curry leaves (see notes)
22. 1 cup thick Greek-style yoghurt
23. 1 small red onion, very thinly sliced
24. 1 vine-ripened tomato, seeds removed, finely chopped
25. 1 green chilli, seeds removed, finely chopped

The instruction how to make The best spicy burger with curry-leaf raita and mango chutney

1. For the mango chutney, place everything in a pan over medium heat. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Cool.
2. Meanwhile, for the raita, heat oil in a small dry frypan over medium heat. Add mustard seeds and curry leaves and cook for 1 minute until the seeds start to pop. Remove from the heat and allow to cool. Once cool, place the yoghurt in a bowl, then fold in onion, tomato and chilli.
3. Season to taste with salt and pepper, then fold in the mustard seeds and curry leaves. Chill until needed.
4. For burgers, heat oil in a frypan over medium heat. Stir onion and pancetta for 2-3 minutes until onion is soft and pancetta is golden. Add garlic and cook, stirring, for 30 seconds. Remove using a slotted spoon and place on a paper-towel-lined plate. Set aside to cool. Whiz bread and parsley in a processor to fine crumbs. Add lamb, curry powder, coriander and onion mix. Pulse until mix just comes together - dont overprocess. Season, form into 4 patties and chill for 30 minutes.
5. Preheat a chargrill or barbecue to medium-high. Brush patties with extra oil. Cook for 2-3 minutes each side until cooked. Serve on buns, with chutney, raita, lettuce and tomato, with kumara wedges.

Nutritions of The best spicy burger with curry-leaf raita and mango chutney

calories: 660.357 calories
calories: 32 grams fat
calories: 11 grams saturated fat
calories: 53 grams carbohydrates
calories: 47 grams sugar
calories:
calories: 36 grams protein
calories: 94 milligrams cholesterol
calories: 347.81 milligrams sodium
calories: https://schema.org
calories: NutritionInformation