Wild Mushroom and Ground Lamb Tikka Masala Burger Recipe | James Beard Foundation

Ingredients

• 1 quart red onions, shaved thinly
• 4 tablespoons olive oil
• Salt
• pepper
• 3/4 cup red wine vinegar
• 3 ounces sugar
• 1⁄2 cup apple cider vinegar
• 1⁄2 cup water
• 3 pounds red vine-ripened cherry tomatoes
• 1 tablespoon garlic, chopped
• 1 whole clove
• 2 ounces honey
• 4 ounces Greek yogurt
• 1 tablespoon mint, chopped
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon toasted cayenne pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 1/2 cups soy sauce
• 1/2 cup sugar
• 1 4-inch piece dried kelp
• 1/2 cup (1 ounce) diced king oyster mushrooms
• 6 tablespoons extra virgin olive oil
• 1⁄2 yellow onion, finely diced
• 1⁄2 teaspoon ginger, finely minced
• 1⁄2 teaspoon garlic, finely minced
• 1 1/2 cup (3 ounces) diced mushrooms, such as shiitake, chanterelle, shimeji, and enoki
• 1⁄2 teaspoon finely chopped cilantro
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon finely chopped mint
• 1⁄2 teaspoon finely chopped fresh oregano
• Pinch cayenne pepper
• 8 ounces ground lamb
• 4 hamburger buns