About a week ago, I started thinking about the water buffalo burger I had in Darjeeling, India.   It was delicious and was topped with a spicy mint chutney.   I should have had two because we never returned to Darjeeling; too many other places to go.

Well, there are no water buffalo here, but I thought I would try to reproduce the burger with lamb and a homemade mint chutney.  No joy.   I couldn’t find ground lamb.   I did find ground veal but my idea was dead in the water.

While in the market, I saw some pears and because the pear salsa went over really big http://atomic-temporary-17826715.wpcomstaging.com/2011/05/02/honey-mustard-pork-rib-roast-with-pear-salsa/, I thought I would go ahead with an Indian theme and make a chutney for the veal burger and just to have 🙂

For my “special sauce”, I decided to use the Roquefort dip from the picnic http://atomic-temporary-17826715.wpcomstaging.com/2011/05/09/le-pique-nique/  This burger just might have been better than the water buffalo!

Pear and Tomato Chutney

2 pears, peeled, cored and diced small

8 firm tomatoes, diced small

1 tbsp black mustard seeds

1 green chilie chopped

1 inch piece fresh ginger, chopped

3 large garlic cloves, chopped

10 coriander seeds

1 cinnamon stick

1/2 tsp ground cloves

3 tbsp vinegar

2 tbsp brown sugar

3 tbsp olive oil

Salt and pepper

Briefly fry the sesame seeds in the olive oil until they begin to pop.   Add the chilie, ginger, garlic and fry for about 1 minute.  Add the coriander seeds, cinnamon stick, cloves, vinegar, sugar, tomatoes and bring to a boil then simmer for 30 minutes.

For 4 sandwiches you will need about 1 lb of ground veal, 4 small pita breads, mache or rocket greens and garlic mayonnaise or your favorite “special sauce”.   Form the veal into 4 patties and grill or fry in butter.   Spread the chutney on the bottom of each pita, add the cooked burger, top with sauce and greens.