Lamb hamburger cutlet and Greek sauce

Ingredients:

Lamb cutlets:

• 2.3 kg of minced young lamb
• 6 peeled cloves of garlic
• 6 kaffir lime leaves
• 4 peeled shallots
• 3 stalks of lemongrass (beat off the white parts)
• 1/2 cup peeled and diced fresh ginger
• 4 tbsp. curry powder
• 2 tablespoons Chinese white pepper
• 2 tablespoons dark soy sauce
• 1 tbsp Worcestershire sauce
• 1 bunch chopped fresh cilantro
• 1 bunch chopped fresh mint
• 1 bunch chopped fresh Italian parsley

Greek Yogurt Sauce:

• 700 g Greek yogurt
• 1/2 cup freshly squeezed lemon juice
• 4 tablespoons curry powder
• 2 tablespoons Chinese white pepper
• 2 teaspoons coarse salt
• 1 bunch chopped fresh cilantro
• 1 bunch chopped fresh mint
• 1 bunch chopped fresh Italian parsley
• 20 brioches
• 3 cups pea sprouts

Preparation:

1. For cutlets: Place the ginger, garlic, lime leaves, shallots, and lemongrass in a food processor. Pulse until a chunky paste forms. Place the ground meat in a large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire sauce, cilantro, mint, and parsley. Mix well. Form into 110g (4 oz) patties.
2. For the yogurt sauce: Mix yogurt with lemon juice, curry powder, white pepper, salt, mint, cilantro, peppermint and parsley.
   
   Fry the patties until light pink in the center. Toast the brioche. Place the patties on the buns, drizzle with yogurt sauce, and sprinkle with pea sprouts.