Curried Lamb Burger with Mango Chutney

Ingredients

2 lb (1 kg) ground lamb cup (50 mL) fresh mint, finely chopped 2 tbsp (25 mL) curry powder tsp (2 mL) ground cumin tsp (2 mL) chili powder 1 tsp (5 mL) salt 6 onion buns, halved crosswise Mango Chutney 2 tbsp (25 mL) vegetable oil cup (175 mL) onion, finely chopped 1 tbsp (15 mL) fresh ginger, peeled and finely chopped 2 cloves garlic, finely chopped cup (125 mL) red pepper, finely diced tsp (1 mL) chili powder tsp (2 mL) ground coriander cup (50 mL) cider vinegar cup (175 mL) brown sugar 2 large ripe mangos, peeled, pitted and finely chopped cup (50 mL) water tsp (1 mL) salt cup (50 mL) golden raisins 2 tbsp (25 mL) fresh cilantro, finely chopped Garnish cup (125 mL) fresh cilantro

Description

Cilantro Makes A Fresh Alternative To Lettuce As The Garnish On This Burger And Is A Great Accompaniment To Both The Lamb And Chutney. If Possible, Try To Make Patties 2 Hours In Advance So The Flavours In The Burgers Have Time To Develop.

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