Makes: 5 – 6
Looking back on every recipe I have typed from Anjum Anand’s cookbook I love India, I always start by praising the book and just how great it is: unusual recipes, great food photography, passionate stories, amazing meals.
So let’s not do that, nor dwell on how I start each burger recipe by talking about how much I love burgers and how the best burgers are about simplicity blah blah blah.
Instead, let’s talk about why you must set aside a lunch in the next week to cook this just awesome burger. I’m talking top three for me. 1. being Gordon Ramsay’s 1-Million Subscriber Burger, 2. being Neil Perry’s classic beef burger with cheese and bacon and 3. being this burger.
We didn’t invest as much in the mince as we usually would and second time round with a mixture of freshly ground chuck, brisket and lamb mince, I reckon this burger would nudge 2.
For the burgers
500gm minced beef or lamb (including some fat)
1 red onion, finely chopped
2 tsp finely chopped ginger
2 garlic cloves, finely chopped
3/4 tsp garam masala
Salt and freshly ground black pepper
5 – 6 burger buns
1 large tomato, sliced
For the roasted green chilli yoghurt
3 large green chillies, stalks removed, pierced with the tip of a knife
2 rounded tbsp thick Greek yoghurt
2 tbsp crème fraîche (or mayonnaise)
Good handful of chopped coriander
For the spiced caramelised onions
1 1/2 tbsp vegetable oil
1/2 tsp panch phoran (or garam masala)
2 red onions thinly sliced
- Mix together all the ingredients for the burgers except the tomatoes and the buns, season with 1 1/2 tsp salt and rest for 30 minutes.
- On a BBQ or a pan, cook the chillies until charred and blistered on all sides. Once done, wrap in cling wrap.
- Heat the oil in a fry pan and when hot, add the panch phoran. Cook for 30 seconds and then add the onions and add a good pinch of salt and cook over a high heat until they have coloured and are well browned on the edges. Adjust the seasoning and set aside.
- Mix together the yoghurt, crème fraîche and coriander for the topping, adding a good grinding of black pepper and salt lightly. Once the chillies are cool, peel off their skins, slit lengthways and deseeded, discarding the seeds. Chop the flesh, add to the yoghurt and set aside.
- Heat the BBQ/grill to HIGH. Make 5 – 6 large patties out of the minced meat mixture, remembering to make a little flat indent in the centre with your fingers; this will help them cook evenly and not puff up in the middle. (I did not know this, haven’t tried this though good point and will.)
- Place the burgers on the grill and cook for 4 – 5 minutes until charred, flip and cook for another 1 – 2 minutes. Split the buns and char on the grill.
- Place 1 slice of the tomato on each bun, top with a burger, a generous dollop of the yoghurt and some onions. Place on the lid and eat immediately.