DESI INDIAN-STYLE BURGER (INDI-BURGER)
Steps:
- Gather the ingredients.
- In a large bowl, place the meat, ginger, garlic, cilantro, chilies, soaked bread, coriander, cumin, garam masala, salt, and lime juice. Mix thoroughly to blend all ingredients.
- Line a plate with parchment paper . Divide meat mixture into 4 portions and form into patties. Place the patties on a lined plate and set aside.
- Heat about 1/4 cup oil in a large griddle or frying pan over medium heat. When hot, add the patties (do not overcrowd the pan) and cook on both sides until they register 160 F, about 5 to 8 minutes on each side.
- While the patties are cooking, slice each bun, open and lightly toast on a grill or in a toaster oven. Butter as desired and spread about 1 tablespoon of mint-coriander chutney on each bun.
- Place a cooked patty on each bun and add tomato and onion. Season with salt if desired, close the bun and serve right away.
Nutrition Facts : Calories 752 kcal, Carbohydrate 45 g, Cholesterol 119 mg, Fiber 4 g, Protein 43 g, SaturatedFat 12 g, Sodium 888 mg, Sugar 10 g, Fat 44 g, ServingSize 4 servings, UnsaturatedFat 0 g
THE INDIAN HAMBURGERS
From the book, "From Chilis to Chutneys" by Neelam Batra. Serve with the traditional American hamburger fixings or try them with chutney, grilled sliced onion, mushrooms and tomatoes.
Provided by Recipe Junkie
Categories Meat
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine all the ingredients and mix thoroughly.
- Shape into 6-10 patties, each about 4" in diameter.
- The patties will shrink as they cook.
- Put the patties on a grill over hot coals and cook to the desired level of doneness, 10-15 minutes.
- Turn once or twice and press the patties with a spatula to ensure that the insides get properly cooked.
- The patties can be pan-fired by placing them in a nonstick or cast-iron skillet or on a stove top griddle, and cooking them over moderately high heat until they become golden to golden brown on both sides and are cooked through as you like them.
Nutrition Facts : Calories 317.9, Fat 11.6, SaturatedFat 5.1, Cholesterol 140.6, Sodium 345.9, Carbohydrate 1.4, Fiber 0.6, Sugar 0.1, Protein 48.9
VADA PAV - THE INDIAN BURGER
It's a hugely popular street food in India and has its origins in the state of Maharashtra. Please note that if you are using fresh, young cilantro sprigs the stems are tender and are fine to use in the chutney. If the sprigs are older, the stems tend to be tough and should be discarded.
Provided by Member 610488
Categories Lunch/Snacks
Time 50m
Yield 4 sandwiches
Number Of Ingredients 24
Steps:
- Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.14.
- Transfer to a covered container and chill for about 30 minutes. Serve cool. This chutney will keep, refrigerated, for 4 days.
- When ready to make, heat the vegetable oil in a large skillet over medium heat until it shimmers.
- Add the cumin seeds. As soon as they begin to sizzle add the onion and garlic. Cook for 1 to 2 minutes, until the onion just begins to change color.
- Add the black salt, sugar, turmeric, mango powder, chile powder, and potatoes. Mix well.
- Continue to cook for 1 to 2 minutes, until the mixture has completely heated through.
- Remove from heat and allow the mixture to come to room temperature.
- When you are ready to serve, reheat the potato mixture. It should be warmed through but not hot.
- Add the peanuts and cilantro to the potato mixture. Mix well and divide the mixture into four equal portions. Flatten them as you would hamburger patties. These are very delicate patties, so be gentle. Set the patties aside.
- Heat a large skillet or griddle over medium heat. Butter the inside of your buns. Place the buns buttered side down in the skillet and toast until golden. Remove from heat.
- Spread about 1 teaspoon of the tamarind-date chutney on one side of the bun and 1 teaspoon of the mint-cilantro chutney on the other side.
- Place the patty on top of one of the bun halves, sprinkling some sev on top, and close with the other side of the bun. Serve immediately.
Nutrition Facts : Calories 506.6, Fat 29, SaturatedFat 4.5, Sodium 1042.5, Carbohydrate 51.8, Fiber 7.7, Sugar 6.6, Protein 14.2
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS
This recipe was inspired by my recent trip to Malaysia in August 2009. I went to visit my father's parents in Penang, the city in which my father was born and raised. Although I'm of Chinese background, my father often integrates Malaysian flavors in his cooking. One of his most popular dishes is his yellow curry, which is a staple of Malaysian Indian food. His traditional curry is rather time-intensive and laborious. I decided to take a simpler approach, making the traditional Malaysian Indian flavors more accessible to my grad student schedule.)
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 41
Steps:
- Preheat a grill to medium and lightly grease the grates with canola oil.
- Drizzle the red pepper, jalapeno and sliced onions with olive oil, and season them with salt, pepper, to taste, and curry powder. Grill the vegetables over medium heat until they have grill marks and are softened, approximately 5 minutes. Allow them to cool, then peel off the skin of the red pepper. Finely chop the onions and pepper and set aside. Reserve the jalapeno for the aioli.
- In a small saute pan over medium heat, add the 2 tablespoons olive oil, 1/4 cup curry powder, the grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala, if using. Allow the spices to toast in the oil until fragrant and become slightly darker in color, approximately 2 to 3 minutes (If this mixture seems dry, feel free to add a little more oil to the pan.) Allow the spices to cool slightly.
- In a medium-sized bowl, use a fork or chopsticks to combine the beef, the spice mixture, the grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season with salt and black pepper, to taste. Cover the mixture with plastic wrap and refrigerate for at least 1 hour (Marinating overnight is even better to help the flavors marry.)
- Remove the burger mixture from the refrigerator, and divide it into 4 equal-sized quadrants. Brush the patties with olive oil, season both sides with salt and pepper, and put them the grill. Cook the patties to medium-rare or medium doneness, about 3 minutes on the first side, then 4 to 5 minutes on the second side. Make sure to rotate the patties once on each side to achieve nice crosshatch marks. Once cooked, transfer the patties to a plate and tent them with aluminum foil. Allow them to rest for at least 10 minutes.
- Combine the mayonnaise, mint, green onion, grilled jalapeno, garlic, curry powder, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion and jalapeno remaining. Season the puree with salt and black pepper, to taste. Set aside.
- In a small bowl, toss together the fried onions with the garam masala until they are evenly dusted with the spice. Set aside.
- While the burgers rest, halve the brioche rolls, and put them, cut side down, on the grill grates. Toast until they are a light golden brown, about 10 seconds. Set aside.
- To serve, generously spread 1 tablespoon of aioli onto each side of the rolls. Press 4 to 5 slices of cucumber into the mayonnaise on the bottom of the roll. Top the cucumbers with a handful of baby lettuce, then a burger patty, and finally, approximately 1/4 cup of the fried onion mixture. Cover with the top of the buns and serve immediately with a side salad and the Grilled Sweet Potato Fries.
- Add the egg yolk, salt, dry mustard, and sugar to a large bowl. Whisk by hand or with an electric mixer until combined. Pour in the lemon juice and vinegar and whisk once more.
- While whisking continuously, very slowly drizzle in the canola oil. Keep drizzling until the mixture has emulsified and the entire cup of oil has been incorporated into the egg mixture. Refrigerate in an airtight container for up to 2 weeks.
HAMBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 hamburgers
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
- Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
- Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
- When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
- Timing for a countertop grill:
- For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
- For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
- For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
- Combine all ingredients.
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
INDIAN-SPICED BURGERS
easy to do and very tasty
Provided by jul34es
Time 25m
Yield Serves 4
Number Of Ingredients 20
Steps:
- To make the burgers,place all the ingredients into a large bowl and season well.mix well with your hands to ensure that the spices are incorporated into the mince.shape the mixture into 6 chunky burgers, cover with cling film and chill for 30 mins or until ready to cook.
- meanwhile prepare the raita:peel and finely slice the red onion and roughly chop the tomatoes.place in a bowl,add the chopped coriander,cayenne pepper and lime juice.season,mix well and set aside for at least 30 mins to allow the flavours to mingle.
- preheat the barbecue or grill and cook the burgers for about 10-12 mins on each side until cooked through.
More about "the indian hamburgers recipes"
INDIAN-STYLE BURGER | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
Servings 4-6Energy 416 CaloriesCarbohydrate 35 gFat 16 g
INDIAN SPICED CHICKEN BURGER - WITH YOGURT SAUCE - PLAYFUL COOKING
From playfulcooking.com
HAMBURGER RECIPE BY THE DAILY MEAL STAFF
From thedailymeal.com
INDIAN CHICKEN BURGERS - CHICKEN BURGER RECIPE WITH INDIAN SPICES
From runningtothekitchen.com
13 MOST POPULAR BURGER RECIPES | EASY BURGER RECIPES
From food.ndtv.com
29 BEST BURGER RECIPES - OLIVEMAGAZINE
From olivemagazine.com
TANDOORI CHICKEN NAAN BURGERS - THE GIRL ON BLOOR
From thegirlonbloor.com
THE INDIAN HAMBURGER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST HAMBURGER PATTY RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
10 BEST INDIAN GROUND BEEF RECIPES | YUMMLY
From yummly.com
KIDNEY BEAN BURGER RECIPE - SPICE UP THE CURRY
From spiceupthecurry.com
RECIPE: INDIAN CHICKEN BURGERS – KETO-MOJO
From keto-mojo.com
10 BEST HAMBURGER DISHES GROUND BEEF RECIPES | YUMMLY
From yummly.com
EASY DELICIOUS STEAMED HAMBURGERS IN THE INSTANT POT
From recipes.social
PANEER TAWA BURGER RECIPE | INDIAN STREET FOOD | MELTING PANEER …
From youtube.com
THE BEST CLASSIC BURGER - THE WHOLESOME DISH
From thewholesomedish.com
HAMBURGERS | INDIANRECIPES.COM
From indianrecipes.com
TAIWANESE HAMBURGERS | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
BIG, JUICY HAMBURGERS | RECIPETIN EATS
From recipetineats.com
HEALTHY HAMBURGER RECIPES | EATINGWELL
From eatingwell.com
INDIAN BURGER - RECIPE | TASTYCRAZE.COM
From tastycraze.com
INDIAN CHICKEN BURGER RECIPE - LOVEFOOD.COM
From lovefood.com
THE CLASSIC BURGER RECIPE | MYRECIPES
From myrecipes.com
CLASSIC JUICY HAMBURGER RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST EVER HAMBURGER RECIPE - I HEART NAPTIME
From iheartnaptime.net
15 OF THE BEST AIR FRYER HAMBURGER RECIPES - FABULESSLY FRUGAL
From fabulesslyfrugal.com
VEGETARIAN BURGER (INDIAN STYLE) - COOK WITH MANALI
From cookwithmanali.com
HOW TO MAKE AMAZING HAMBURGERS | HAMBURGER RECIPE
From cookingnook.com
THE BEST NO FUSS HAMBURGER - INSPIRED TASTE
From inspiredtaste.net
THE BEST, JUICIEST CHICKEN BURGERS RECIPE | KITCHN
From thekitchn.com
THE BEST HAMBURGER RECIPES WE'VE EVER HAD - TASTE OF HOME
From tasteofhome.com
SPICY INDIAN-STYLE CHICKEN BURGERS | COOK FOR YOUR LIFE
From cookforyourlife.org
23+ BEST GOURMET BURGER RECIPES (OUTRAGEOUS & JAW DROPPING)
From savoryexperiments.com
HOMEMADE BLACK BEAN BURGER RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
AIR FRYER HAMBURGERS (WITH BACON AND CHEESE) | KITCHN
From thekitchn.com
50 VEGGIE BURGER RECIPES, INDIAN VEGETABLE BURGER RECIPE COLLECTION
From tarladalal.com
BURGER RECIPE | HOW TO MAKE VEGGIE BURGER - SWASTHI'S RECIPES
From indianhealthyrecipes.com
33 BEST BURGER RECIPES | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #asian #indian #dinner-party #ground-beef #meat
You'll also love