Bilby Bites - the food blog from Bilby Marketing

Lamb & Bacon Burgers with Curry Sauce

Nigel Slater is the man that needs to take the credit for this recipe. I found it in the Sainsburys Magazine in August 1997 and it was a firm favourite for a long time. This can work as a small, mid-week meal or a weekend feast as it isn't overly complicated to put together. It is spicy enough to be interesting, but not too much for those that like their food relatively simple.

Ingredients

  • 1 tbsp groundnut or other tasteless oil
  • 2 small onions, chopped
  • 2 tsps mild curry powder
  • 3 tbsps raisins or sultanas
  • 284ml fresh vegetable stock
  • 150ml Greek style natural yogurt
  • salt to taste
  • 500g minced lamb
  • 4 bacon rashers, streaky, rindless & diced
  • 1 small onion, finely chopped
  • 3 large cloves of garlic, finely chopped
  • 15g dill, chopped
  • 20g flatleaf parsley chopped
  • flour for dusting
  • 2 tbspns groundnut or other tasteless oil
  • salt and pepper to taste

Method

  • Preheat the oven to 220°C (Gas Mark 7, 425°F).
  • Heat the oil for the sauce in a medium sized saucepan. Cook the chopped onions for 10 minutes until soft and stir in the curry powder. Cook the powder for 2-3 minutes, stirring to stop it from burning.
  • Add the raisins or sultanas and the stock and bring to the boil. Once bubbling turn down the heat, season with salt and gently simmer whilst you start on the burgers.
  • Mix all ingredients, from the minced lamb to the parsley, leaving out the flour and oil. Season with salt and pepper and divide the mixture into 8 rough burgers. Don't worry about making them too tight, just squash them together without flattening them. Dust each burger lightly with flour.
  • Heat the oil in a large frying pan and fry the burgers until golden.
  • Gently stir the yogurt into the curry sauce until completely combined. Transfer the burgers into an ovenproof dish, pour the sauce on top and bake in the oven for 20 minutes, or until the sauce bubbles.

Bilby Boost

  • Serve this with vegetables of your choice - carrots or green beans are always great - or basmati rice if you prefer.