Chef Bobby Kenny Madras curry Australian lamb sliders with arugula and cool mojito yogurt sauce

  • Prep time 30Min
  • Cook time 10Min
  • Technique Pan Fry / Saute, Sear
  • Meat Lamb
  • Cut Ground
  • Serves 12

Juicy ground lamb sliders, spiced with coriander, cumin, and ginger, served with a refreshing yogurt mojito sauce, crisp rocket and cucumber, and accompanied by a rich pumpkin bisque.

Ingredients

For the Lamb:

  • 1.36kg Australian lamb, ground
  • 60g onion, cut into 3mm dice
  • 2 tablespoons vegetable oil
  • 1 tablespoon garlic, minced
  • 2 tablespoons ginger, minced
  • 30g coriander seeds
  • 1 teaspoon fennel seeds, toasted
  • 1 tablespoon cumin seeds
  • 1 teaspoon dry mustard
  • ½ teaspoon black pepper, coarsely ground
  • ½ teaspoon ginger powder
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne
  • ½ tablespoon paprika
  • 2 tablespoons cilantro, chopped

For the Yogurt Mojito Sauce:

  • 450g yogurt
  • ¼ bunch mint, minced
  • 1 tablespoon lime juice
  • 1 tablespoon honey

For the Arugula & Cucumber:

  • 1 bunch arugula
  • 48 thin slices cucumber
  • Extra virgin olive oil, as needed
  • Sea salt, as needed

To Serve:

  • 24 brioche rolls or challah dinner rolls, toasted (*See Assembly method.)
  • Pumpkin bisque as needed (**See Assembly method.)

Method

For the Lamb: Sauté onion in oil until translucent, then add garlic, ginger and dry spices and toast for 2 minutes. Remove from heat and cool in refrigerator for 30 minutes.

Fold spice mixture and cilantro gently into lamb. Portion into 2-ounce patties and reserve, refrigerated.

For the Yogurt Mojito Sauce: Combine all ingredients. Reserve, refrigerated.

For the Arugula & Cucumber: Toss arugula and cucumber separately with olive oil and a pinch of sea salt. Reserve.

Assembly: Bring 2 patties per serving to room temperature for 10 minutes. Brush with olive oil and season with sea salt. Char-grill or pan-sear to desired doneness.

Place burgers on buns and top with arugula, 1 tablespoon of mojito yogurt sauce and 2 slices of cucumber and serve, accompanied by 3 ounces of pumpkin bisque.