Indian Lamb Burgers with Green Raita Sauce and Red Onions (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Ingredients:
1 cup plain greek yogurt |
a handful cilantro leaves |
a handful mint leaves |
1 clove garlic, peeled and grated or mashed into paste |
pinch salt |
1 lime, juiced |
4 (1/2-inch thick) slices small red onion |
1 lime, juiced |
extra-virgin olive oil, for drizzling |
salt and freshly ground black pepper |
2 pounds ground lamb |
2 large cloves garlic, grated or finely chopped |
1 red or green chile, finely chopped |
1 -inch piece ginger, grated or minced |
1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder |
pinch ground cinnamon |
baby spinach leaves |
8 soft potato rolls or slider rolls (recommended: pepperidge farm) |
Directions:
1. Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve.
2. Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.
3. Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges.
4. Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side.
5. Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.
6. * Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill.
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