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.
