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Lamb Burgers
2.5 pounds ground lamb
5 cloves garlic, minced
1/4 c minced ginger
1/2 c minced yellow onion
1/4 bunch cilantro, chopped
1/4 bunch basil, chopped
1/4 bunch mint, chopped
1/2 T ground coriander
1/2 t turmeric
1/2 t cayenne
1/4 t nutmeg
1/4 t ground cloves
1 T salt
1/4 t black pepper
Pickles
2 English cucumbers, sliced thinly on a mandoline
3 tablespoons salt
1 pint apple cider vinegar
2 c sugar
10 cloves garlic
1 T toasted cumin seeds
Onion chutney - combine and chill overnight
2 yellow onions, minced
1/2 t cayenne
1/2 t turmeric
1 T methi (fenugreek leaves)
2 T lemon juice, or more to taste
1/4 c canola oil
3 ounces tomato paste
Salt and sugar to taste
Yogurt sauce - combine and set aside at room temperature
1.5 t cumin seeds, toasted and ground
1 pint thick plain yogurt
1 T chopped mint
1/2 t salt
1 clove garlic, minced
1/4 t lemon zest
1/4 t black pepper
30 round dinner rolls
For pickles, place the sliced cucumbers in a thin layer in a colander. Put a bowl under the colander to catch the juices. Sprinkle salt in an even layer, making sure that all of the cucumbers get salted. Let macerate at room temperature for about one hour. Meanwhile, make the brine in a saucepan, combine the vinegar, sugar, garlic and cumin,bring to a boil, then remove from heat and allow to cool. Squeeze the cucumbers in small bundles until most of their juice comes out and put them in a glass container for pickling. Pour chilled brine over the cucumbers, cover and refrigerate for at least 24 hours, stirring once or twice.
For chutney, combine all of the ingredients in a large bowl, add salt and sugar to get a salt sweet balance and let rest overnight.
For the burgers, combine all of the ingredients in a bowl, then form into 30 small patties, grill or sauté to desired doneness.
For yogurt sauce, combine ingredients and set aside.
Place patties on rolls, top with yogurt sauce and serve with garnishes on the side. Makes 30 |
