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How to make The best spicy burger with curry leaf raita and mango chutney

Yield = 4
Prep time: 1:10
Cook time: 0:35
Total time: 1:45

Ingredients

  • 1 tablespoon sunflower oil, plus extra to brush
  • 1 small onion, chopped
  • 3 pancetta slices, chopped
  • 1 garlic clove, crushed
  • 2 slices wholemeal bread, crusts removed
  • 1/3 cup flat-leaf parsley leaves
  • 500g lamb mince
  • 2 teaspoons good-quality medium curry powder
  • 2 tablespoons chopped coriander leaves
  • Toasted buns, to serve
  • Lettuce, to serve
  • Sliced tomato, to serve
  • Kumara wedges, to serve

Mango chutney

  • 2 small mangoes, peeled, seeds removed, flesh chopped
  • 3cm piece (25g) ginger, cut into very thin matchsticks
  • 2 long red chillies, seeds removed, cut into thin strips
  • 1/2 cup (125ml) cider vinegar
  • 100g golden caster sugar or raw caster sugar

Curry-leaf raita

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 20 fresh curry leaves (see notes)
  • 1 cup thick Greek-style yoghurt
  • 1 small red onion, very thinly sliced
  • 1 vine-ripened tomato, seeds removed, finely chopped
  • 1 green chilli, seeds removed, finely chopped

Method

  • Step 1 For the mango chutney, place everything in a pan over medium heat. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Cool.
  • Step 2 Meanwhile, for the raita, heat oil in a small dry frypan over medium heat. Add mustard seeds and curry leaves and cook for 1 minute until the seeds start to pop. Remove from the heat and allow to cool. Once cool, place the yoghurt in a bowl, then fold in onion, tomato and chilli.
  • Step 3 Season to taste with salt and pepper, then fold in the mustard seeds and curry leaves. Chill until needed.
  • Step 4 For burgers, heat oil in a frypan over medium heat. Stir onion and pancetta for 2-3 minutes until onion is soft and pancetta is golden. Add garlic and cook, stirring, for 30 seconds. Remove using a slotted spoon and place on a paper-towel-lined plate. Set aside to cool. Whiz bread and parsley in a processor to fine crumbs. Add lamb, curry powder, coriander and onion mix. Pulse until mix just comes together - don't overprocess. Season, form into 4 patties and chill for 30 minutes.
  • Step 5 Preheat a chargrill or barbecue to medium-high. Brush patties with extra oil. Cook for 2-3 minutes each side until cooked. Serve on buns, with chutney, raita, lettuce and tomato, with kumara wedges.