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Mini Lamb Burgers with Kasundi Chutney

PREP 30mins plus standing
COOK 45mins


1/4 cup (60ml) olive oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
500g lamb mince
1 tsp salt
1/3 cup chopped flat leaf parsley
25 mini burger buns or small dinner rolls, split
1/2 bunch rocket, leaves only

Kasundi Chutney
1 eggplant, cut into 1cm cubes
2 tsp salt
1 clove
2 cardamom pods
1 tsp cumin seeds
1/2 cup (125ml) olive oil
2 onions, chopped
1 tsp mustard seeds
1/2 cinnamon stick
1 tsp dried chilli flakes
1 tsp ground turmeric
1 long red chilli
2cm piece ginger, grated
1 garlic clove
1 1/2 tbsp firmly packed brown sugar
1 1/2 tbsp white wine vinegar
400g can chopped tomatoes
2 tbsp chopped coriander

1 To make kasundi chutney, place eggplant and salt in a large colander and toss to combine. Stand for 30 mins. Meanwhile, place clove, cardamom and cumin seeds in a small, dry frying pan on medium-high heat and toast for 1-2 mins, until fragrant. Transfer spices to a mortar

2 Crush spices to a coarse powder. Heat 50ml of oil in a pan on medium. Cook onion, mustard seeds, cinnamon, chilli flakes and turmeric for 2-3 mins, until soft. Puree 1 tbsp of oil, red chilli, ginger and garlic. Add puree, sugar, vinegar and tomato to pan.

3 Reduce heat to low and cook for 30 mins, until thickened. Meanwhile, rinse and pat dry eggplant. Heat remaining oil in a pan on high. Cook eggplant for 20-25 mins, until golden. Drain and add to kasundi. Cook for 5 mins, until thick. Stir in coriander and cool.

Preheat barbecue on high. Heat a little oil in a pan on medium. Cook onion and garlic for 2 mins, until softened. Cool. Use hands to mix onion mixture, mince, salt, a little pepper and parsley. Shape into 25 patties.

5 Barbecue cut sides of burger buns for 1-2 mins, until toasted. Brush patties with remaining oil and barbecue for 3 mins each side, until cooked. Place rocket on bun bases. Top with patties, chutney and bun lids. Serve.

Gary’s secrets 
 • These burgers are intended to be served as canapés, and the patties can weigh as little as 20g each – provided you can find a baker that will make small enough burger buns for you.

• The Indian-style kasundi chutney also goes well with grilled fish or chicken, or it can be served as a dip with warm pita or turkish bread.

• Make the chutney then cool before transferring it to sterilised airtight jars. Store it in the fridge for up to three weeks using a clean spoon each time you use it, and return it to the fridge.

• If you like a little more fire, you can add extra fresh chilli or mustard seeds.


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Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
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