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Mini curry burgers with chutney and dipping sauce

Time 30 minutes
Yields Serves 6 (makes 12 burgers)
Mini curry burgers with chutney and dipping sauce

Yogurt dipping sauce

1

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

2

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

Curry burgers and assembly

1

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

2

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.

3

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

4

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.

From Boe at the Crescent Hotel. Sumac is available at Indian and Middle Eastern markets.

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