Recipe by Geema
A little something different when you want a burger.
Top Review by gogoddess
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!
- 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 See How It's Made
- 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.