Sunday, July 3, 2011

Indian Curry Burgers

My husband and son love burgers and spicy food. So one night I wanted to spice things up and make 
them spicy burgers using some ingredients we love in other dishes: curry, garlic, and ginger. 
The result, a new found burger we all love! If you're not one for spicy, but still like the curry taste, 
the recipe below will give you different levels of spice based on what kind of pallet you have. 

In honor of the 4th of July, I hope you enjoy this firework in your mouth!
P.S. The Tarragon Dipping Sauce (on the side for the fries) is also great on the burger!

*This recipe will make 4 - 1/2 lb burgers, or 6 - 1/3 lb burgers
  • 2 lbs raw ground chuck (I'm using beef, but you can use chicken, lamb, or turkey if you'd like)
  • 2 tbsp fresh garlic (finely minced)
  • 2 tbsp fresh ginger (finely minced)
  • 1 tbsp fresh rosemary (finely chopped)
  • 1 egg, lightly beaten (important for binding)
  • 1 tbsp bread crumbs
  • 1 tbsp Worcestershire
  • 1/2 tsp liquid smoke (optional, but if cooking inside it will help give the outdoor grilling taste)
  • 1 tsp salt
  • Yellow Curry Paste (any of the 3 types will work, but yellow gives the best Indian flavor)
    • FYI: Yellow Curry Paste is a blend of Thai herbs with Indian spices.
      • If using small jar (Recommended brand: Thai Kitchen), follow levels below. 
      • If you buy your curry paste in a specialty store (an Asian Food Market) then you need to double the amounts below!
    • Low Spice: 2 tbsp
    • Medium Spice: 3 tbsp
    • High Spice: 4 tbsp

1. Place beef in a large mixing bowl and pour all other ingredients on top.

2. Mix using your hands (it really is the only way to mix meat!)
TIP: Be careful to mix just until ingredients are combined. Do NOT over mix as it will 
tear the meat apart and make it tougher to eat...which nobody wants as a burger!

3. Score the meat with your hands (like drawing a line in the sand) and 
divide into the amount of burgers you want to make.

4. Use hands to form & shape burgers (about 1/2 - 3/4 inch thick.)

5. Cover and let sit in the fridge for at least 30 minutes.
TIP: Letting your meat sit in the fridge will give it time to marinade 
and will also help the flavors meld together so it will be just that much better!

6. Grilling time! You can grill these inside or out on a grill on medium-high heat. 
Cook for about 3-4 minutes on each side, turning only once.

When you turn, if you want to add cheese, add it now so it will have time to melt.
I personally do NOT like cheese on this burger because it takes away from the Indian flavors,
but I have two boys in my home that love cheeseburgers so I add it to appease them.

TIP: Do NOT press down on the burgers as you cook 
 because you will just release juices that you won't get to bite into later!

7. Place finished burgers on a plate and cover with foil until ready to serve. 
This will allow time for the meat to rest and again, save those important juices!

8. Serve with your favorite sides! 

Tonight we're having roasted asparagus & french fries served with my tarragon dipping sauce!
This dipping sauce can also be slathered on your burger instead of boring mayo/mustard/ketchup!

Bon Appetit!

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