Tandoori lamb burger
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- TASTE
- 4
- Easy
- 15 minutes
- 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
Cooking Instructions
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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