Curried Lamb and Spinach Burgers
"A little something different when you want a burger."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb lean ground lamb
- 2⁄3 cup fresh breadcrumb
- 1⁄3 cup savory chutney
- 1 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dry crushed red pepper
- 1 (10 ounce) package frozen chopped spinach, thawed,and squeezed dry.
- 2 cloves garlic, minced
- 4 onion sandwich buns
- 1⁄4 cup chutney
directions
- Combine first 8 ingredients in a medium bowl.
- Divide mixture into 4 equal portions; shape into 1/2 inch thick patties.
- Broil, grill or pan grill the burgers for about 7 minutes on each side or until done.
- Place patties on rolls, spread with chutney and garnish with lettuce if desired.
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Reviews
-
I have made these multiple times since before I got married in 2000. THANK YOU GEEMA, for publishing it again! I LOVE this recipe as do all of my guests. I usually double or triple the recipe for a huge crowd, form and freeze burgers for easy future meal. I squeeze my defrosted chopped spinach either through an obviously clean kitchen towel or cheese cloth. It's soooo much easier and less expensive than cleaning, blanching, draining and squeezing 3 or more bags of fresh spinach and just as nutritious using frozen spinach. I have added extra chutney and warmed some on the side to top the burger. I have also at times eliminated the red pepper to accommodate my guests. Tomorrow I will grind to a fine powder cashews, pistachios and or almonds (you may use any type of nuts and/or seeds to your taste) to use instead of the bread crumbs. I know it will be a success since it is in all my other dishes. I will also try to mince the spinach to make a finer burger mixture. This time my guests love spicy so I am going to kick it up with some fresh hot minced pepper, scotch bonnets on hand(I think:-). Check the chunkiness of your chutney, you might want to mince it up a spot. I can only hope my fabulous cuisinart will be successful at that task. Hope this helps. HAPPY NEW YEAR! -
I found the flavour of these great. I actually cooked my own spinach and put in them, as I find that my own cooked spinach is not as watery as thje frozen kind. I find it hard to get all the water out of frozen spinach. I had a really good indian mango chutney and I do think the chutney would change the flavour of your hamburgers as it really comes through. Use you favourite.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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