Curried Lamb Burgers With Chutney Mustard

1. 1

   In a deep skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the onion in 2 batches, stirring, for 30 seconds to 1 minute or until it is golden brown, being careful not to let it burn. Transfer the onion as it is fried with a slotted spoon to paper towels to drain and let it cool.

2. 2

   Handling the lamb as gently as possible, in a bowl combine it with the fried onion, crumbled, the curry powder, and the cumin and form the mixture into four 1-inch thick patties. Season the burgers with salt and pepper and grill them on a oiled rack set 5 to 6 inches over glowing coals for 8 to 9 minutes on each side, or until the lamb is cooked but still pink within.

3. 3

   While the burgers are grilling, in a small bowl stir together the mustard and the chutney. Transfer the burger to the rolls and serve them with the chutney mustard.

* Per serving · 4 servings · Values may vary.