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Curried Lamb Burgers with Chutney Mustard

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Inspired by an August 1990 Gourmet recipe


for the burgers:

  • 1/4 cup Dijon-style mustard
  • 3 to 4 tablespoons Major Grey chutney
  • 1 lb. ground lamb
  • kosher salt
  • 1 tsp. curry powder
  • 1/2 tsp. cumin*
  • 1 cup caramelized (or sautéed) diced onions, cooled (recipe below if you need it)

for assembly:

  • lettuce
  • Greek yogurt
  • store-bought (or homemade) naan**

* I have a spice mix on hand — a combination of paprika, cumin, coriander and cayenne pepper — that I mixed together awhile ago for some chili, which is what I use here, so feel free to add/subtract to the half teaspoon of cumin ingredient — just don’t go overboard. A little spice goes a long way here, and I don’t think you want more than a half teaspoon of spices (apart from the curry powder).

** There are several high-quality brands of naan that you can find at your local grocery store. I buy the Wegmans brand, but I love the Stonefire Flatbreads brand as well.


  1. In a small bowl, combine the mustard and chutney. Mix this to taste. I kind of like a more equal parts mustard to chutney ratio, so I always just measure 1/4 cup of each, but the original recipe called for a higher percentage of mustard, so use your judgement. Set aside.
  2. In a large mixing bowl. Spread out the lamb in a thin layer. Season lightly with kosher salt. Sprinkle curry and cumin (or whatever spice mix you are using) over top. Spoon a tablespoon of the mustard-chutney mixture over top. Spoon in the caramelized onions.
  3. Using your hands, gently mix the ingredients together until everything is evenly dispersed, then shape into four patties. I use a scale for this and usually find that I get four 5.5- to 5.75-ounce patties. Place patties on a plate and, if cooking immediately, season both sides lightly with salt and pepper to taste. (If preparing in advance, wrap plate in plastic wrap and store burgers in fridge until ready to serve. Bring burgers to room temperature 30 minutes to an hour before you plan on cooking them.)
  4. Preheat the broiler (or grill, if you are already in grilling mode) to high. Lightly oil a broiling pan. Place burgers on pan. Broil about 2 1/2 to 3 minutes a side for medium burgers. Note: Cooking times will vary drastically here depending on how thick your patties are and on their temperature (chilled or at room temp) and on the intensity of your broiler, so use your judgement. You might want to go 2.5 minutes on the first side, flip, and do more or less time on the second side. I like a medium to medium-rare lamb burger, and with my broiler and room-temp patties, 2.5 minutes a side produces the doneness I like. Let burgers rest for a few minutes before serving.
  5. To serve, heat the naan while the burgers are resting — I find the residual heat of the oven once I turn off the broiler is enough to get the naan nice and pliable. Tear each naan round in half and place on a plate. Top with a few pieces of lettuce. Top with burger. Spread each burger with a little Greek yogurt and chutney-mustard if you wish.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes