Recipe

Mini Curry Burgers With Chutney And Dipping Sauce Recipe

	Mystic_river1 / All my dishes 1 year, 7 months ago Another late nighter that is quick and easy from the Los Angeles Times From Boe at the Crescent. Prep:10m Cook:20m Servings:5	Mystic_rive
	yogurt sauce tops it off perfectly

Does this look good? Yeah! / Nope

Fans

minitindel

juliecake

ambus

tuilelaith

Ingredients

Sumac is available at Indian and Middle Eastern markets.

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Yogurt dipping sauce

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1 1/2 teaspoons mustard seed

1 cup plain yogurt

1 tablespoon lemon juice

1/2 teaspoon ketchup

Small pinch sumac

Toast the mustard seed in a small skillet over low heat, about 1 minute. Remove from heat.

Mix together the yogurt, lemon, ketchup and sumac, then add the warm seeds. Chill before serving.

Directions

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Curry burgers and assembly

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1/4 yellow onion, chopped

1 fresh jalapeno, seeded and chopped

3 to 4 tablespoons cilantro leaves

1 pound ground beef (80% lean)

2 tablespoons curry powder

1 tablespoon ground cumin

1 tablespoon ground ginger

Recipe: Mini curry burgers with chutney and dipping sauce

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1 tablespoon ground coriander

1 teaspoon cinnamon

1 teaspoon black pepper

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons mango, apple or other fruit chutney

12 small mint leaves

3 pita breads

Yogurt dipping sauce

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In a food processor, add the onion, jalapeno and cilantro and pulse a couple of times.

Place the ground beef in a bowl and add the onion mixture. Add the curry powder, cumin, ginger, coriander, cinnamon, pepper, nutmeg and salt. Mix completely. Divide into 12 patties. Cover with plastic wrap and chill.

Grill the burgers to desired doneness, about 2 minutes per side for medium.

Place each burger on a slightly toasted round of pita bread cut out with a 2 1/4 -inch cookie cutter. Top with a spoonful of chutney and a mint leaf. Top with a second piece of bread and pass the dipping sauce.

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