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.