Monday, September 15, 2008

Mangoes and Curry Leaves, part II

I wrote about these amazing burgers months ago. I decided to repost because now I have some beautiful photos of them. Recently, we grilled about 20 burgers for our closest friends, one of them being Yvette, my dear and talented wonder-friend. I asked her to put her burger down mid-meal and take some photos. (She's a not only an amazing photographer, but also a good sport!).
These burgers come from a great cook book, Mangoes and Curry Leaves, by Jeffrey Alford and Naomi Duguid. It chronicles their travels through the great sub continent.
After making these as often as I have, I prefer to omit the yogurt that is called for in the meat mixture. I find that it makes these too moist and they are likely to fall apart on the grill. Instead, I make a yogurt cucumber sauce (raita), which works really well. To top these off, we add a simple watercress and shallot salad which we use as a condiment.

Cumin - Coriander Beef Patties
From Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid

About 1 lb best-quality lean ground beef (preferably grass fed/organic)
1/2 cup finely chopped onion
1 tsp minced fresh ginger
1 tsp cumin
1 tsp coriander
1/4 to 1/2 tsp cayenne
1 tsp salt
1/4 cup plain yogurt
1 tsp rice vinegar
1/4 to 1/2 cup packed chopped cilantro or mint leaves
vegetable oil

Place meat in a bowl, add onion, ginger. cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands - you want a smooth texture. Add cilantro or mint and fold into meat. Form patties into an oval or round about 3/4 " thick. Place on lightly oiled plates. Grill patties over medium flame, turning after 5 minutes. Cook to desired temperature.
Serve with toasted pita bread or flat bread.

Cucumber Yogurt Sauce / Raita

1 cup Greek yogurt - plain
1 hothouse cucumber, peeled, seeded, finely diced
1 shallot, finely diced
1 clove garlic, minced
2 radishes, finely diced
salt and pepper
juice of 1 lime

Mix together - chill until service.

Watercress and Shallot Salad
1 bunch watercress - roughly chopped
1 shallot, cut thinly
juice of 1 lime
drizzle of extra virgin olive oil
salt and pepper to taste

Place watercress and shallot in large salad bowl, add lime juice and olive oil. Toss gently and serve.


yvette said...

I'd drop my burger any time for you!

Kevin said...

Those burgers look good!

Sara said...

I ate these mo fo's and loved them to death- will be making these mo fo's tonite!