+
0 (0)

Categories: Main courses, Quick and easy

Mini curry burgers with chutney and dipping sauce

MAYBE you went straight from the office to the concert at REDCAT or Disney Hall. Maybe you burned a lot of energy on the dance floor. Maybe the late movie triggered a conversation so intense that it's still going. For ... Read more

Total time: 30 minutes | Serves 6 (makes 12 burgers)
Note: From Boe at the Crescent Hotel. Sumac is available at Indian and Middle Eastern markets.

Yogurt dipping sauce

  • 1 1/2 teaspoons mustard seed
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ketchup
  • Small pinch sumac

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

Step 2Mix together the yogurt, lemon, ketchup and sumac, then add the warm seeds. Chill before serving.

Curry burgers and assembly

  • 1/4 yellow onion, chopped
  • 1 fresh jalapeno, seeded and chopped
  • 3 to 4 tablespoons cilantro leaves
  • 1 pound ground beef (80% lean)
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons mango, apple or other fruit chutney
  • 12 small mint leaves
  • 3 pita breads
  • Yogurt dipping sauce

Step 1In a food processor, add the onion, jalapeno and cilantro and pulse a couple of times.

Step 2Place 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.

Step 3Grill the burgers to desired doneness, about 2 minutes per side for medium.

Step 4Place 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.

Each serving
287 calories; 18 grams protein; 29 grams carbohydrates; 3 grams fiber; 11 grams fat; 4 grams saturated fat; 47 mg. cholesterol; 430 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Pumpkin tamales
Clay Oven's spicy habanero lamb vindaloo
Pork schnitzel
Guisado de nopales (stewed cactus paddles)