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10 minutes

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10 minutes

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30 minutes

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Tandoori lamb burger

20 minutes

Tandoori lamb burger

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

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

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.

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Tandoori lamb burger

Tandoori lamb burger

Ingredients

Method