(Serves 2)
½ pound ground lamb
1 tablespoon minced onion
2 tablespoons mayonnaise
¼ teaspoon curry powder
¼ teaspoon rice vinegar
Dash of cayenne pepper
2 Hamburger buns
Lettuce, washed
Tomato, washed and sliced
1. Combine the ground lamb with the minced onion, and shape into two patties. (I form them on squares of wax paper which makes the transfer to the grill simple.)
2. Make an indentation in the center of the patties with your fingers. (This is a little burger trick I learned from the cooking scientists at Cook’s Illustrated. Burgers shrink when they cook, making the centers swell up. If you make the indentation, you end up with perfect, flat burgers instead of burger “domes”.)
3. Heat the grill on high for about 10 minutes.
4. Use the broiler to toast the hamburger buns.
5. Combine the mayonnaise, curry powder, rice vinegar and cayenne pepper in a small bowl.
6. Just before grilling, salt the lamb burgers. Turn the grill down to medium and grill the burgers for 5 minutes. Flip them over and grill for 3 minutes more.
7. Serve the burgers with the lettuce, tomato slices and curried mayonnaise.