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


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.

Curry burgers and assembly


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.

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

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