Sosatie burgers with peanut curry chiffonade, and apricot and red onion chutney

Name: Sosatie burgers with peanut curry chiffonade, and apricot and red onion chutney
Yield: Serve 4
Cuisine: Malaysian
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; vegetable or sunflower oil for cooking; pinch of dried chilli flakes; ¼ tsp ground ginger; 1 tsp ground coriander; ¼ tsp grated lemon zest; ¼ tsp turmeric; 4 wooden skewers, soaked; vegetable or sunflower oil for cooking; 800 g well trimmed, coarsely minced lamb; 2 tbsp apricot jam; 1 tbsp curry powder; 1 onion, grated; 1 garlic clove, crushed

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Traditionally sosaties are kebabs marinated in a thick, sweet curry sauce before being chargrilled over hot coals: a marrying of sweet and savoury flavours originally introduced from Malaysia. These burgers are based on this theme.

Ingredients

800 g well trimmed, coarsely minced lamb
1 onion, grated
1 garlic clove, crushed<

Asia
Malaysia
Burger
South East Asia

Method

Place the lamb in a large bowl, add all the remaining burger ingredients and work together; do not overwork or the mix will toughen. Chill in the refrigerator for 1 hour.
Divide the mix into 12 small evenly sized balls then, with wet hands, roll into sausage shapes. Thread 3 sosaties on to each soaked skewer.
Heat a thin film of oil on a pan grill or