- Cook Time
- Prep Time
- 1/4 cup extra-virgin olive oil
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 large bunch watercress, 8 sprigs reserved and the rest coarsely chopped
- Salt and pepper
- 1 teaspoon curry powder
- 1/2 cup mayonnaise
- 1 pound lean ground lamb
- 4 pumpernickel rolls, split and toasted
- 5 radishes, coarsely grated
In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in one-third of the garlic. Add the chopped watercress and cook until wilted; season with salt. Let cool.
Meanwhile, in a small, dry skillet, toast the curry powder and remaining garlic over medium-low heat until fragrant, about 2 minutes. Transfer to a small bowl; let cool. Stir in the mayonnaise.
In a bowl, combine the lamb with 3/4 teaspoon salt and 1 teaspoon pepper and shape into 4 mounds. Place 1 mound in your hand, press one-quarter of the watercress mixture into the mound and shape the lamb around it. Gently press to form a patty. Repeat with the remaining mounds and watercress.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the patties and cook, turning once, for 12 minutes.
Spread some curry mayonnaise on each roll bottom; top with a patty, more curry mayonnaise, some radishes, watercress sprigs and a roll top.