Chef Jason Parsons elevates the classic burger and adds Greek flavours—making them perfect for serving at a chic party.
Mini curried lamb burgers with mint tzatziki
Makes 24 burgers
- 1 lb ground lamb
- 1/4 cup shallot, finely chopped
- 1 tsp garlic, finely chopped
- 1 tbsp curry powder
- 1 cup apple cider
- 1/4 cup fresh mint, roughly chopped
- 1 whole egg
- 1/4 cup breadcrumbs
- 2 tbsp butter
- 24 mini burger buns
- 1/2 cup small diced, peeled and seeded English cucumber
- 1/2 cup shaved fennel
- 1/4 cup chopped fresh mint
- 1 clove garlic, finely chopped
- 1 pinch saffron
- 1/4 cup lemon juice
- 2 cups yogurt
Melt the butter in a large fry pan over medium to high heat. Add the shallots, garlic and curry powder, and stir with a wooden spoon over heat for a few minutes to brown and to cook out the spices. Add the cider and simmer until almost all the liquid is reduced. Pour into a large bowl and cool.
Once cool, add the ground lamb, egg, breadcrumbs and mint, and season with salt, pepper. To test the seasoning you will need to form a small patty and cook it. Once the taste is good, form into small burgers and chill.
When ready, brown in a fry pan and finish cooking in a preheated 400 F oven.
In a small pot, mix the lemon juice and saffron. Warm to infuse the saffron and then set aside.
Once cool, add the lemon juice to the yogurt, followed by the cucumber, fennel, mint and chopped garlic.
Season with salt and pepper and serve chilled.
Courtesy Jason Parsons
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