Curried Lamb Burgers With Chutney Mustard - cooking recipe

Ingredients

vegetable oil for frying the onion
1 onion, sliced very thin
1 1/2 pound lean ground lamb
1/1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 cup Dijon-style mustard
3 tablespoons Major Grey chutney
4 onion rolls, split and toasted

Preparation

In a deep skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the onion in 2 batches, stirring, for 30 seconds to 1 minute or until it is golden brown, being careful not to let it burn. Transfer the onion as it is fried with a slotted spoon to paper towels to drain and let it cool.
Handling the lamb as gently as possible, in a bowl combine it with the fried onion, crumbled, the curry powder, and the cumin and form the mixture into four 1-inch thick patties. Season the burgers with salt and pepper and grill them on a oiled rack set 5 to 6 inches over glowing coals for 8 to 9 minutes on each side, or until the lamb is cooked but still pink within.
While the burgers are grilling, in a small bowl stir together the mustard and the chutney. Transfer the burger to the rolls and serve them with the chutney mustard.