Indian beef and curry burgers

Indian beef and curry burgers – a detailed recipe cooking. Time: 1 hour. 45 minutes Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cutlets:

• 450 gr ground beef (12-15% fat)
• Canola oil as needed
• 1/2 red pepper
• 1 jalapeno pepper
• 1/4 thinly chopped red onion
• 2 tbsp. l olive oil plus some more on the need
• 1/2 tsp salt plus some more as needed
• Chopped black pepper as needed
• 1/4 Art. curry powder plus some more as needed *
• 3 medium sized garlic cloves
• 1 peeled and grated piece of ginger (2.5 cm.)
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp mixtures of spices Garam masala (optional)
• 2 chopped green onion heads
• 2 tsp ketchup
• 1 tsp brown sugar
• 1 tsp soy sauce

Aioli with mint and cumin:

• 1/2 tbsp. mayonnaise (see recipe below)
• 10 chopped mint leaves
• 2 chopped green onion feathers
• 1 remaining seedless grilled jalapenos (from cutlet recipe)
• 2 grated cloves of garlic
• 1 tsp curry powder
• 1 tsp ground cumin
• Zest and lime juice 1

Burger Assembly:

• 1 tbsp. fried onion rings
• 1 tbsp. l spice mixes Garam Masala
• 4 brioche buns
• 1/2 sliced 0.5 cm thick. English cucumber (a long cucumber with smooth skin) in total about 16 slices
• 1 pack washed mix of young salad

Mayonnaise:

• 1 egg yolk
• 1/2 tsp coarse salt
• 1/2 tsp mustard powder
• 1/8 tsp Sahara
• Juice 1 Lemon
• 1 tbsp. l white wine vinegar
• 1 tbsp. canola oil

Recipes with similar ingredients: ground beef, salad mix, jalapeno peppers, cucumbers, ginger root, garlic, curry, turmeric, coriander, cumin, garam masala, mustard powder, wine vinegar, lime juice, lemon juice, soy sauce, brown sugar, mint, brioche bun

Recipe preparation:

1. Preheat grill to medium temperature and grease grills some canola oil. Cutlets: Pour red pepper, jalapeno pepper and chopped onion with olive oil, salt, pepper to taste and add curry powder. Fry grilled vegetables over medium heat until strips appear, and vegetables do not become soft, about 5 minutes. Let them cool, then clean. red pepper from the peel. Chop onion and pepper finely. Leave pepper jalapeno for aioli. Put a small frying pan on medium heat and add 2 tbsp. l olive oil, 1/4 tbsp. curry powder grated garlic, grated ginger, turmeric, coriander, cumin and mixture Garam Masala (if using). Saute the spices in oil until the appearance of the fragrance until they darken slightly, about 2-3 minutes. (Chef tip: If the mixture seems dry, add to add a little more oil to the pan.) Let the spices cool slightly. In a bowl medium sized fork or chopsticks mix ground beef, mix spice, grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season to taste salt and black pepper. Cover the mixture with cling film and place in refrigerator for at least an hour. (Chef tip: You can leave the minced meat to marinate all night so tastes better mixed up.)
2. Remove the minced meat from the refrigerator and divide by 4 equal parts. Lubricate the patties with olive oil, salt and pepper on both sides, then put on the grill. Cook cutlets to a state of weak or medium fry, about 3 minutes from the first side, then 4-5 minutes. from the second side. Turn the cutlets to 90 ° C once on each side to make a “lattice”. When the cutlets are ready, put them on a plate and cover aluminum foil. Give the patties a “rest” of at least 10 min
3. Aioli: In a food processor, mix mayonnaise, mint, green onions, grilled jalapenos, garlic, powder curry, cumin, as well as zest and lime juice. Whisk the mixture in mode “pulse” until the components mix well, but remain in the sauce slices of green onions and jalapenos. Season mashed potatoes to taste salt and black pepper.
4. Hamburger assembly: In a small bowl, mix the onions rings with a mixture of Garam Masala until they are evenly covered with spices. While the patties are cooling, cut the brioche in half, then lay them down on the grill. Saute until light golden brown, about 10 seconds.
5. Spread well each half of the dining bun to serve. a spoon of aioli. For mayonnaise on the bottom of the bun, put 4-5 slices of cucumber. Put a handful of lettuce on the cucumbers, then cutlet and, finally, about 1/4 Art. mix with fried onions. Cover the top half of the buns and serve immediately with the salad and fried sweet potatoes. * Chef tip: Malaysian curry powder is preferred for the recipe, but any quality curry powder will do. Quantity depends on its pungency.
6. Mayonnaise: In a large bowl, put the egg yolk, salt, mustard powder and sugar. Whisk manually or electric by the mixer. Add lemon juice, vinegar and whisk again. whisk constantly; pour in canola oil very slowly. Continue to add oil until emulsion is mixed. whole glass of butter with egg mixture. Transfer to airtight container and refrigerate for up to 2 weeks.