Ingredients:

1 tblspn sunflower oil
1 small onion, chopped
3 pancetta slices, chopped
1 clove garlic, crushed
2 slices wholemeal bread, crusts removed
1/3 cup flat leaf parsley
500g lamb mince
2 tspns curry powder
2 tblspns chopped coriander leaves
toasted buns
lettuce
sliced tomato
MANGO CHUTNEY
2 small mangoes, chopped
3cm ginger, julienned
2 long red chillies, cut into thin strips
1/2 cup cider vinegar
100g raw caster sugar
CURRY LEAF RAITA
1 tblspn vegetable oil
20 fresh curry leaves
1 cup thick greek style yoghurt
1 small red onion, thinly sliced
1 tomato, seeds, removed, chopped
1 green chilli, seeds removed, chopped

Serves: 4

Method:

For the mango chutney, place everything in a pan over medium heat. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Cool.

Meanwhile, for the raita, heat oil in a small dry frypan over medium heat. Add mustard seeds and curry leaves and cook for 1 minute until the seeds start to pop. Remove from the heat and allow to cool. Once cool, place the yoghurt in a bowl, then fold in onion, tomato and chilli.

Season to taste with salt and pepper, then fold in the mustard seeds and curry leaves. Chill until needed.

For burgers, heat oil in a frypan over medium heat. Stir onion and pancetta for 2-3 minutes until onion is soft and pancetta is golden. Add garlic and cook, stirring, for 30 seconds. Remove using a slotted spoon and place on a paper-towel-lined plate. Set aside to cool. Whiz bread and parsley in a processor to fine crumbs. Add lamb, curry powder, coriander and onion mix. Pulse until mix just comes together - don't overprocess. Season, form into 4 patties and chill for 30 minutes.

Preheat a chargrill or barbecue to medium-high. Brush patties with extra oil. Cook for 2-3 minutes each side until cooked. Serve on buns, with chutney, raita, lettuce and tomato.

Contributor: Cam