Ingredients: Make the pickles and the onion chutney the day before you plan to serve the burgers. Garnishes:
Pickles, 2 English cucumbers, sliced thinly on a mandoline. 3 tablespoons salt, 1 pint apple cider vinegar, 2 cups sugar, 10 cloves garlic, 1 tablespoon toasted cumin seeds. Onion chutney:
2 yellow onions, minced. 1/2 teaspoon cayenne, 1/2 teaspoon turmeric, 1 tablespoon methi (fenugreek leaves), 2 tablespoons lemon juice, or more to taste. 1/4 cup canola oil, 3 ounces tomato paste, Salt and sugar, to taste. Burger patties:
2 1/2 pounds ground lamb, 5 cloves garlic, minced. 1/4 cup minced ginger, 1/2 cup minced yellow onion, 1/4 bunch cilantro, chopped. 1/4 bunch basil, chopped. 1/4 bunch mint, chopped. 1/2 tablespoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1 tablespoon salt, 1/4 teaspoon black pepper. Yogurt sauce:
1 1/2 teaspoons cumin seeds, 1 pint thick plain yogurt, 1 tablespoon chopped mint, 1/2 teaspoon salt, 1 clove garlic, minced. 1/4 teaspoon lemon zest, 1/4 teaspoon black pepper. hamburger rolls. Directions: For the 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. Place them in a container suitable for pickling. Pour chilled brine over the cucumbers, cover and let refrigerate for at least 24 hours. Stir the pickles once or twice during that time. For the chutney: Combine all of the ingredients in a large bowl. Add salt and sugar until the mixture has a nice salt-sweet balance. Let sit for at least one hour or overnight. For the burgers: Combine all of the ingredients in a bowl. Form into patties using BurgerMate. Grill until desired doneness. For the yogurt sauce: Toast cumin seeds over medium heat until aromatic. Grind in a spice grinder. Combine with rest of the ingredients and set aside. Place patties on buns and top with yogurt sauce. Serve with garnishes. |
