So I burgerfied this recipe, as suggested. It was incredibly moist, well-flavored and, ergo, a real keeper. I was, at first, suspicious of the addition of Greek yogurt to the chutney because I never had Greek yogurt before and thought it would taste like Yoplait. But, I was most pleasantly surprised that it was a literal doppelganger for sour cream. And since our local supermarkets didn't have Naan or pita bread, I opted for something called "Thin Buns," and that they were. I ratcheted down the onions, added more lemon juice, used egg beaters instead of a whole egg, and topped these guys with some avocados and tomatoes for the California touch. I'll bet mango chutney would also be a great condiment...
1 1/2 tsp. cumin seeds
1 tsp. ground coriander
1 tsp. ground fennel seed
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. turmeric
1 lb. ground lamb
1 large egg (or 1/4 cup of egg beaters)
1 tbsp. vegetable oil
Earth Grains Whole Wheat Thin Buns, Naan, or Pita bread
3 tbsp. low-fat Greek yogurt
1/2 minced serrano chile
1 tsp. minced ginger
1/2 tsp. salt
2 cups loosely packed cilantro
1 cup loosely packed mint leaves
2/3 cup chopped onion (about 1/4 of an onion)
2 tsp. lemon juice (or more, to taste)
1. In a small saute pan, toast cumin seed over medium heat until fragrant (3-5 minutes). Grind in a spice grinder. Place 1 tsp. into a medium bowl and reserve the remaining for the chutney.
2. Add ground coriander, fennel, black pepper, cinnamon, salt, turmeric, lamb, and egg to the bowl with the 1 tsp. of ground cumin. Mix gently and chill until firm enough to handle, about 15 minutes.
3. CHUTNEY: Put all chutney ingredients and remaining reserved cumin into a blender/food processor into blend until smooth. Spoon into a serving bowl.
4. Wet hands and form ground lamb mixture into four burgers. Add 1 tbsp. of vegetable oil to a non-stick skillet over medium-high heat. Add burgers, cover, and sear on both sides. Continue cooking, covered, for about 8-10 minutes until meat is cooked through. Let rest 3-5 minutes before plating.
5. Place burgers on Naan, pita bread, or the thin buns. Top with tomato & avocado slices, and the cilantro-mint chutney.