Directions:
- For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
- For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
- Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.
- This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.21 Kcal (2015 kJ) | ||
| Calories from fat | 258.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.69g | 44% | |
|---|---|---|---|
| Cholesterol | 84.46mg | 28% | |
| Sodium | 533.59mg | 22% | |
| Potassium | 531.92mg | 11% | |
| Total Carbs | 27.8g | 9% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 27.73g | 55% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 3.9mg | 22% | |
| Calcium | 92.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 205.55 Kcal (861 kJ) | ||
| Calories from fat | 110.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 44% | |
|---|---|---|---|
| Cholesterol | 36.08mg | 28% | |
| Sodium | 227.92mg | 22% | |
| Potassium | 227.21mg | 11% | |
| Total Carbs | 11.88g | 9% | |
| Sugars | 1.36g | 13% | |
| Dietary Fiber | 0.82g | 8% | |
| Protein | 11.84g | 55% | |
| Vitamin C | 2.7mg | 11% | |
| Iron | 1.7mg | 22% | |
| Calcium | 39.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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