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 tablespoon sunflower oil, plus extra to brush
- 1 small onion, chopped
- 3 pancetta slices, chopped
- 1 garlic clove, crushed
- 2 slices wholemeal bread, crusts removed
- 1/3 cup flat-leaf parsley leaves
- 500g lamb mince
- 2 teaspoons good-quality medium curry powder
- 2 tablespoons chopped coriander leaves
- Toasted buns, to serve
- Lettuce, to serve
- Sliced tomato, to serve
- Kumara wedges, to serve
- 2 small mangoes, peeled, seeds removed, flesh chopped
- 3cm piece (25g) ginger, cut into very thin matchsticks
- 2 long red chillies, seeds removed, cut into thin strips
- 1/2 cup (125ml) cider vinegar
- 100g golden caster sugar or raw caster sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon black mustard seeds
- 20 fresh curry leaves (see notes)
- 1 cup thick Greek-style yoghurt
- 1 small red onion, very thinly sliced
- 1 vine-ripened tomato, seeds removed, finely chopped
- 1 green chilli, seeds removed, finely chopped
The instruction how to make The best spicy burger with curry-leaf raita and mango chutney
- 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.
- 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.
- Season to taste with salt and pepper, then fold in the mustard seeds and curry leaves. Chill until needed.
- 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.
- 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 chutneycalories: 660.357 calories
calories: 32 grams fat
calories: 11 grams saturated fat
calories: 53 grams carbohydrates
calories: 47 grams sugar
calories: 36 grams protein
calories: 94 milligrams cholesterol
calories: 347.81 milligrams sodium