Add the crumbled saffron threads and the garlic to the olive oil and set aside to develop. (Do this before grinding the meat, if possible). Gently mix the parsley, curry powder, salt, pepper and oil mixture into the lamb. Cook a tiny amount to check seasoning level. Adjust salt and pepper as necessary. Gently form 6 (5-ounce) burgers. Cook on medium-hot grill until desired doneness (I like medium rare), 8–10 minutes.