Indian-Style Beef Burgers


Indian-style beef burgers

These delectable patties can be served as appetizers or even as burger patties in a bun. My friends’ kids absolutely love these burgers when I serve them with Pomegranate Mint Chutney (page 21) home-style potato fritters and a Sparkling Ginger-Lime Cooler.


        1½ lb (750 g) lean ground beef, 1 onion, nely chopped.

        2 teaspoons minced ginger,2 teaspoons ground cumin.

        2 teaspoons ground coriander, ½ teaspoon Asian chili powder or ground cayenne pepper.

        2 teaspoons salt, 2 fresh green chili peppers, deseeded and minced.

        1 teaspoon fresh lemon juice, ¼ cup (10 g) fresh coriander leaves (cilantro), chopped.

        ¼ cup (2 g) fresh mint leaves, chopped.

        Oil, for brushing the burgers, 4 hamburger buns or 8 slider buns.


Step 1:

Place the meat in a bowl. Add the onion, ginger, cumin, coriander, Asian chili powder, salt, chili and lemon juice, and mix well with your hands, turning, mashing and kneading to blend the ‑avors and to get a smooth texture. Cover and refrigerate the mixture for at least an hour.

Step 2:

Mix in the fresh coriander and mint leaves. With wet hands, mold the mixture into 4 equal-size patties or, to create sliders, 8 equalsize patties. Refrigerate the patties at least for 1 hour.

Step 3:

To grill the patties: Preheat the grill to high. Lightly oil the grate with vegetable oil – pour oil onto a paper towel, then hold the towel with tongs to wipe the oil onto the grate. Place the patties on the grill directly over the heat. Cook about 2 to 3 minutes per side for medium doneness, brushing with oil to prevent sticking, turning once.

Step 4:

While the meat is cooking, prepare the rolls. Slice and toast the bread on the grill. Serve the patties sandwiched between the bun halves.

Tip: Do not press down on the patties with a spatula during cooking—this only squeezes out the juices and dries out the meat.

Food: Indian-Style Beef Burgers

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