I realize that title is a little clunky but I couldn’t think of a better description of these little mini-burgers! I am working with a new cook-book I got from my in-laws for Christmas called “Quick and Easy Indian Cooking” by Madhur Jaffrey. This cookbook is quickly making it to the top of my favorite list as it not only lives up to the name but I am finding quite a lot of the recipes are very good (which is a plus for a cookbook right?). This is a recommended book if you are wanting to begin learning how to cook Indian recipes. Our favorite recipe from the book at the moment is this one, which I have made three times, the last time in a double batch. I once had a super tasty cilantro chutney at a restaurant once that I duplicated at home because I liked it so much. For this recipe, I added yogurt to make it more creamy and used it as a topping. Since we are eating less grains and breads lately, we had these just on a plate with the topping and side vegetables but I am curious about how they would go larger and on a bun more like a traditional hamburger. If anybody tries that, let me know how it turned out in the comments! Let’s get to it anyway.
- 1 TBS besan (chickpea flour)
- 1.5 lb ground beef or lamb (we preferred beef, too much fat in the lamb and too expensive to really taste the difference)
- 6-7 TBS chopped cilantro leaves
- 1-2 green chili’s, fine chop (seeded or not depending on your heat preference)
- 1.5 tsp whole cumin seeds
- 1.5 tsp whole coriander seeds
- 1 tsp fresh ground black pepper
- 1 1/4 tsp salt
- 1/2 lightly beaten egg
- oil *a light spray for pan searing is fine, none for grilling
Brown the chick-pea flour in a small cast iron skillet (a regular one will work too) until it browns slightly. Once it is browned, mix everything except the oil in a large bowl and form into small slider patties. Brown on both sides on medium-high for about a total of 4 minutes. Cook-time will vary depending on your stove or grill and how done you like your beef. Keep in mind that the whole seeds are not toasted before cooking so essentially, they are toasted during cooking. If you are going to shorten the time to make a rare burger, you may want to pre-toast the spices before mixing.
- 6-7 TBS fresh cilantro fine chop
- 1.5-2 tsp powdered ginger
- 2 large garlic cloves muddled or 2 tsp garlic paste
- 1/2 TBS white vinegar
- 1-3 tsp “Spice Islands Red Curry Powder”
- 1-2 tsp lemon juice
- 1-2 tsp kosher salt
- 6-8 TBS fat-free yogurt
100% Dukan Diet Worthy for all stages.