Lamb Easy Main Indian

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

Name: The best spicy burger with curry-leaf raita and mango chutney
Prep time: 70 min
Cook time: 35 min
Total time: 105 min
Yield: 4
Cuisine: /indian
Ingredients: 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, lettuce, sliced tomato and sweet potato 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 or raw caster sugar; 1 tablespoon vegetable oil; 1/2 teaspoon black mustard seeds; 20 fresh curry leaves; 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

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1h 10m

35m

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

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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.

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, lettuce, sliced tomato and sweet potato wedges, to serve

Mango chutney

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 or raw caster sugar

Curry-leaf raita

1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
20 fresh curry leaves
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

Method

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 - don't 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 sweet potato wedges.