Recipe: Mini curry burgers with chutney and dipping sauce

Total time: 30 minutes

Servings: 6 (makes 12 burgers)

Note: From Boe at the Crescent

Hotel. Sumac is available at Indian and Middle Eastern markets.

Yogurt dipping sauce

1 1/2 teaspoons mustard seed

1 cup plain yogurt

1 tablespoon lemon juice

1/2 teaspoon ketchup

Small pinch sumac

1. Toast the mustard seed in a small skillet over low heat, about 1 minute. Remove from heat.

2. Mix together the yogurt, lemon, ketchup and sumac, then add the warm seeds. Chill before serving.

Curry burgers and assembly

1/4 yellow onion, chopped

1 fresh jalapeno, seeded and chopped

3 to 4 tablespoons cilantro leaves

1 pound ground beef (80% lean)

2 tablespoons curry powder

1 tablespoon ground cumin

1 tablespoon ground ginger

1 tablespoon ground coriander

1 teaspoon cinnamon

1 teaspoon black pepper

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons mango, apple or other fruit chutney

12 small mint leaves

3 pita breads

Yogurt dipping sauce

1. In a food processor, add the onion, jalapeno and cilantro and pulse a couple of times.

2. Place the ground beef in a bowl and add the onion mixture. Add the curry powder, cumin, ginger, coriander, cinnamon, pepper, nutmeg and salt. Mix completely. Divide into 12 patties. Cover with plastic wrap and chill.

3. Grill the burgers to desired doneness, about 2 minutes per side for medium.

4. Place each burger on a slightly toasted round of pita bread cut out with a 2 1/4 -inch cookie cutter. Top with a spoonful of chutney and a mint leaf. Top with a second piece of bread and pass the dipping sauce.

Each serving: 287 calories; 18 grams protein; 29 grams carbohydrates; 3 grams fiber; 11 grams fat; 4 grams saturated fat; 47 mg. cholesterol; 430 mg. sodium.