Lamb hamburger cutlet and Greek sauce
Votes: 8
Time: 1 hour 15 minutes
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Lamb hamburger cutlet and Greek sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Lamb cutlets:
- 2.3 kg of minced young lamb
- 6 peeled cloves of garlic
- 6 kaffir lime leaves
- 4 peeled shallots
- 3 stalks of lemongrass (beat off the white parts)
- 1/2 cup peeled and diced fresh ginger
- 4 tbsp. curry powder
- 2 tablespoons Chinese white pepper
- 2 tablespoons dark soy sauce
- 1 tbsp Worcestershire sauce
- 1 bunch chopped fresh cilantro
- 1 bunch chopped fresh mint
- 1 bunch chopped fresh Italian parsley
Greek Yogurt Sauce:
- 700 g Greek yogurt
- 1/2 cup freshly squeezed lemon juice
- 4 tablespoons curry powder
- 2 tablespoons Chinese white pepper
- 2 teaspoons coarse salt
- 1 bunch chopped fresh cilantro
- 1 bunch chopped fresh mint
- 1 bunch chopped fresh Italian parsley
- 20 brioches
- 3 cups pea sprouts
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Recipes with similar ingredients: minced lamb, brioche bun, soy sauce, Worcestershire sauce, shallots, garlic, ginger root, lemongrass, curry, white peppercorns, cilantro, mint, parsley, pea shoots, lemon juice, yogurt
Cooking the dish according to the recipe:
- For cutlets: Place the ginger, garlic, lime leaves, shallots, and lemongrass in a food processor. Pulse until a chunky paste forms. Place the ground meat in a large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire sauce, cilantro, mint, and parsley. Mix well. Form into 110g (4 oz) patties.
- For the yogurt sauce: Mix yogurt with lemon juice, curry powder, white pepper, salt, mint, cilantro, peppermint and parsley.
Fry the patties until light pink in the center. Toast the brioche. Place the patties on the buns, drizzle with yogurt sauce, and sprinkle with pea sprouts.
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