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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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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. 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. 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.