Ingredients

Method

• 600 g lamb leg, minced
• 1 red onion, chopped
• 60 g tandoori spice
• 2 T chopped coriander
• 1 t cumin
• 100 ml olive oil
• 2 T chopped coriander
• 4 burger rolls
• 250 ml Asian greens
• 2 T chopped coriander
• 100 ml mango achar
• 1 fresh mango, chopped
• 4 T Asian sweet chilli sauce
For the rouille
• 3 cloves garlic
• 2 egg yolks
• 125 ml olive oil
• 10 ml cayenne pepper
• 2 ml saffron
For the curry oil
• 125 ml olive oil
• 30 ml curry powder
• 10 ml garlic, minced
• salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C.
Combine the lamb, onion, tandoori spice, coriander and cumin in a bowl and mix well.
Divide the mixture into 4 large meatballs. Flatten the meatballs and shape into patties. Refrigerate for 10 minutes.
Heat the olive oil in a pan over a medium heat. Fry the patties for 3 minutes on each side, which should keep the burgers rare but warm in the middle.
Toast the buns in the oven.
To make the rouille: In a mortar, crush the garlic to a fine paste. Add to the egg yolks, and beat into a mayonnaise by adding about a half-cup of olive oil in a steady stream. When the sauce is thick and smooth, stir in the pepper and saffron.
To make the curry oil: Blend the ingredients in a food processor for 15 seconds.
To assemble: Divide the Asian greens between the 4 rolls and top with a patty. Mix the fresh mango and sweet chilli then spoon onto the patties.
Top each with about 2T rouille and 1t achar. Drizzle a spoon of curry oil over to garnish.
Cook’s tips: Cut half a red onion into thin slices and use the rings as an extra topping. Dario does not cook meat with salt, but you may like to season to taste.