Curried Lamb Burgers With Chutney Mustard

• vegetable oil for frying the onion
• 1 onion, sliced very thin
• 1 1/2 pound lean ground lamb
• 1/1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 cup Dijon-style mustard
• 3 tablespoons Major Grey chutney
• 4 onion rolls, split and toasted

1. In a deep skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the onion in 2 batches, stirring, for 30 seconds to 1 minute or until it is golden brown, being careful not to let it burn. Transfer the onion as it is fried with a slotted spoon to paper towels to drain and let it cool.
2. Handling the lamb as gently as possible, in a bowl combine it with the fried onion, crumbled, the curry powder, and the cumin and form the mixture into four 1-inch thick patties. Season the burgers with salt and pepper and grill them on a oiled rack set 5 to 6 inches over glowing coals for 8 to 9 minutes on each side, or until the lamb is cooked but still pink within.
3. While the burgers are grilling, in a small bowl stir together the mustard and the chutney. Transfer the burger to the rolls and serve them with the chutney mustard.

vegetable oil, onion, lean ground lamb, curry powder, ground cumin, mustard, major, onion rolls

Taken from www.epicurious.com/recipes/member/views/curried-lamb-burgers-with-chutney-mustard-52913611 (may not work)