I presented this burger for CBC's Weekend Morning Show with host Terry MacLeod. Have fun with how you do your burgers. This is topped with a soft egg, Pineapple Thoren and served on a toasted naan bread with Dijon Mustard and a yoghurt tahini sauce.
Halal Beef and Lamb Burgers (Halal Beef and ground lamb are available at Millad�s on Notre Dame)
1 lb ground beef
1 lb ground lamb
2 eggs (I loved to use Nature�s Farm eggs)
2 tbs Ras el Hanout (Available at Pollock�s Hardware Coop or through Chef Karen at the Farmer�s Market)
1/2 tsp salt
Mix all ingredients well and form into patties at desired size. Freeze or prepare for the BBQ. Enjoy with your favourite toppings. Today�s will be options of yoghurt tahini sauce, pineapple chutney, Dijon mustard, and soft fried or poached egg, served on toasted Naan bread.
1 yellow onion, chopped
1 green chill, chopped
2-3 stem curry leaves (available fresh at Dino�s Grocery Mart on Notre Dame)
1/2 cup finely chopped unsweetened coconut
1 pineapple, peeled, cored and chopped
1 tbs mustard seeds
2-3 tbs olive oil or coconut oil
1 tbs brown sugar
splash of vinegar
1/2 tsp turmeric
salt, to taste
Heat oil in pot over medium high heat and add mustard seeds. When the seeds begin to pop, add the chopped onion, chilies, curry leaves and coconut. Cook until onions are soft and translucent. Add pineapple, brown sugar, vinegar, turmeric and salt. Cook until much of the liquid has evaporated. I often add an additional drizzle of coconut oil for taste.