Homemade burger recipe number 2 – Indian! A nice spicy blend of spices meets a big old whack of good quality beef.
Serve with Raita (natural yoghurt with chopped coriander, a bit of lime juice, sometimes some mint and a pinch of cumin powder too). YUM.
Serve with Raita (natural yoghurt with chopped coriander, a bit of lime juice, sometimes some mint and a pinch of cumin powder too). YUM.
Recipe:
Ingredients (makes approximately 10 burgers):
1kg good quality beef mince – go to your local butcher
1 white onion, minced finely
1 bulb of garlic, minced finely
2.5 tablespoons of cumin seeds, lightly toasted beforehand in a dry pan until slightly darker and fragrant
1 good teaspoon of hot chilli powder
1 teaspoon cinnamon powder
2 red chilli, sliced finely
salt and pepper, to taste
1 lime, juice only
1 egg
Method:
1. Combine all of the ingredients in a large mixing bowl. With your hands smush it all together until mixed thoroughly. The egg is used to bind everything together so that it doesn’t fall apart during cooking.
2. Top Tip: To check your flavours and seasonings….Heat a frying pan over medium/high heat with a glug of vegetable oil in it. Take a small bit of the mixture and form into a miniature patty. When the pan is hot fry it in the oil until cooked to your liking. Taste it….if needed add more lime/seasoning/garlic….whatever you think it needs.
3. When satisfied, take a handful of the mixture and, using your hands, press it into burger shaped patties about 3/4 of an inch thick, round and about 6cm in diameter. If your mixture feels a bit wet (this can happen sometimes – either because of the lime juice, or sometimes because the salt draws water out of the beef while it sits) then before forming squeeze it tightly, removing as much of the liquid as possible.
4. Either cook immediately or clingfilm and freeze. To cook; heat a frying pan with oil in it. When hot add the burger and leave for about 3 minutes on one side, before turning and frying for a further 3 minutes. There should be a nice crust on both sides. I like my burgers a medium rare – butcher bought mince can often be very lean and cooking it medium retains more moisture and stops it becoming dry. But suit yourself.
5. Serve with the trimmings of your choice: with this Indian one try Raita (see above) and perhaps serve in a pitta or flat bread.
Ingredients (makes approximately 10 burgers):
1kg good quality beef mince – go to your local butcher
1 white onion, minced finely
1 bulb of garlic, minced finely
2.5 tablespoons of cumin seeds, lightly toasted beforehand in a dry pan until slightly darker and fragrant
1 good teaspoon of hot chilli powder
1 teaspoon cinnamon powder
2 red chilli, sliced finely
salt and pepper, to taste
1 lime, juice only
1 egg
Method:
1. Combine all of the ingredients in a large mixing bowl. With your hands smush it all together until mixed thoroughly. The egg is used to bind everything together so that it doesn’t fall apart during cooking.
2. Top Tip: To check your flavours and seasonings….Heat a frying pan over medium/high heat with a glug of vegetable oil in it. Take a small bit of the mixture and form into a miniature patty. When the pan is hot fry it in the oil until cooked to your liking. Taste it….if needed add more lime/seasoning/garlic….whatever you think it needs.
3. When satisfied, take a handful of the mixture and, using your hands, press it into burger shaped patties about 3/4 of an inch thick, round and about 6cm in diameter. If your mixture feels a bit wet (this can happen sometimes – either because of the lime juice, or sometimes because the salt draws water out of the beef while it sits) then before forming squeeze it tightly, removing as much of the liquid as possible.
4. Either cook immediately or clingfilm and freeze. To cook; heat a frying pan with oil in it. When hot add the burger and leave for about 3 minutes on one side, before turning and frying for a further 3 minutes. There should be a nice crust on both sides. I like my burgers a medium rare – butcher bought mince can often be very lean and cooking it medium retains more moisture and stops it becoming dry. But suit yourself.
5. Serve with the trimmings of your choice: with this Indian one try Raita (see above) and perhaps serve in a pitta or flat bread.
