Martha’s Curried Lamburgers
2 tablespoons olive oil
2 tablespoons butter
1½ cups chopped onion
2-4 cloves garlic, minced
2-4 tablespoons minced peeled fresh ginger
1 Granny Smith apple, chopped
3 teaspoons salt
2-3 teaspoons curry powder
2 lbs. ground Morgan Valley lamb
1½ teaspoons cracked black pepper,
3 tablespoons chopped fresh cilantro, optional
1 3-oz. package goat cheese, rolled into 8 balls
¼ cup Major Grey’s chutney
¼ cup mayonnaise
8 sesame seed buns, or 8 garlic naans, or pita breads
8 slices tomato
8 pieces garden lettuce
1. Heat olive oil and butter in a large skillet over medium heat. Add onion, ginger, apple and a teaspoon of salt. Saute until onion and apple are tender, about 8 minutes. Mix in curry powder and cook for about 1 minute. Remove from heat and let onion mixture cool for at least 15 minutes.
2. Place ground lamb in a large bowl. Add onion mixture, 1 teaspoon Realsalt, 1 teaspoon cracked pepper, and chopped cilantro if desired. Blend mixture gently; shape into 8 patties, centering a flattened ball of goat cheese inside meat. Grill on a barbecue set at medium high heat, about 4 minutes a side for medium-rare and 6 minutes for medium.
3. If using sesame buns, butter, sprinkle with garlic salt and grill for just a minute. If using breads, place a naan on a plate, then add a lamburger, tomatoes, lettuce and a dollop of equal parts mango chutney and mayonnaise. Fold bread around burger to serve. If using pita bread, the lamburger can be sautéed in a pan until browned. Add the onion mixture and serve in halved pita breads, with a dollop of mango chutney mayonnaise added. Or, just add some chutney to the browned lamburger and stir it in before serving.