Valley of Spices Burger

Submitted by Chef #946048

"An exploration of flavours and adventure for the senses in an easy-to-eat form. Great for picnics and barbecues or just to enjoy at home!"

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 4 burgers
• Serves: 4

ingredients

• 600 g beef mince or 600 g ground lamb
• 1 medium white onion, chopped
• 3 garlic cloves, crushed
• 1 red chili pepper
• 2 tablespoons garam masala
• 1 tablespoon fresh coriander, chopped
• 2 teaspoons turmeric
• 2 tablespoons cayenne pepper
• 1 teaspoon fresh ginger, grated
• 1 tablespoon black mustard seeds
• salt and pepper
• 4 medium naan bread

directions

1. Place all ingredients in blender except for naan breads and blend until all ingredients are mixed together but chopped very roughly.
2. Form mince meat into four burger patties and coat both sides in vegetable oil.
3. Fry over medium heat until cooked through.
4. Put one patty into each naan bread and serve.

Reviews

[Dr. Jenny]

We used 2 tsp of cayenne versus 2 Tb. Although we like all the spice ingredients individually, the combination overwhelmed the burger and you could barely taste the lamb. We grilled our burgers and served inside a pita. DH made up a garlic yogurt sauce to spread inside the burger, which helped.

 

[queenofeats]

Well, my review is going to be equal parts rave and equal parts warning! I loved the combination of spices - it was a great introduction into the flavors of India and we'll be repeating the experience. The first warning: We had a nasty time locating black mustard seeds. Unless you know of a place that sells them for certain, you may want to look at online ordering before you attempt this. The second warning: Be prepared for HEAT! I hesitated at the sight of 2 tablespoons of cayenne but I went ahead as directed - I should have listened to myself. I'm used to spicy food but my husband couldn't finish his and it took willpower to finish mine! We gave up on our extra patties because pepper only gets hotter when it sits for a couple days. If you're going to try this burger and you are not prepared to burn your face off, consider reducing the cayenne - I think two teaspoons or a tablespoon would be more reasonable. This may be normal for Indian cuisine, we're new so it's hard to make a call on whether the recipe needs tweaking. Know your limits and plan accordingly and this will be more than enjoyable. Just don't try it blind and say you weren't warned first! We served it with Recipe #172618 which was a great way to rescue our mouths!