Things have been pretty busy around here lately, with the upcoming move and such. We're just back from another wonderful trip to Paris.
There's a restaurant in Wickham that I have raved about in the past called Vatika. It's owned by Atul Kochhar, who I have mentioned in this blog numerous times in association with several successful Indian dishes.
Well, a few weeks ago, I begged my way back into the kitchen to put some work in during a lunch service. I had a great time there and, among other things, had the task of making about 300 or so mini-lamb burgers. I ran home and wrote the recipe down before I forgot anything.
This is just lovely smoky heat which is cooled down nicely by the raita. This is a great way to have burgers and perhaps get your feet wet with Indian flavors, if you're not that familiar.
BURGERS
1" piece ginger, minced
3 cloves garlic, minced
2 tablespoons smoked paprika
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon salt
500 g lamb, ground
4 hamburger buns, toasted, if desired
RAITA
100 g greek yogurt
1 teaspoon cumin seed, toasted
juice of 1 lemon
3 tablespoons cucumber, finely diced
½ jalapeno, finely diced
1 pinch salt
BURGERS
Combine the ginger, garlic, smoked paprika, cumin, chili powder and salt together in a small blender or food processor and whiz into a rough paste with a bit of the lamb. Next, take the paste and work into the rest of the lamb by hand until evenly worked through.
Take a small bit of the burger mixture and cook it off in a hot pan. Taste for seasoning and adjust the mixture as needed, working seasonings in well. When the seasoning is right (good balance of smoke, cumin and chili powder heat - and enough salt to make the flavors jump out), shape the meat into patties.
Sear the burgers off in a hot pan for 4-5 minutes on each side, until done.
RAITA
Combine all of the raita ingredients together and stir well. Taste and adjust as necessary.
ASSEMBLY
Toast the buns off and top with a burger. Put some raita on top and some cucumber slices, if desired. Serve hot.
BURGERS
1" piece ginger, minced
3 cloves garlic, minced
2 tablespoons smoked paprika
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon salt
500 g lamb, ground
4 hamburger buns, toasted, if desired
RAITA
100 g greek yogurt
1 teaspoon cumin seed, toasted
juice of 1 lemon
3 tablespoons cucumber, finely diced
½ jalapeno, finely diced
1 pinch salt
BURGERS
Combine the ginger, garlic, smoked paprika, cumin, chili powder and salt together in a small blender or food processor and whiz into a rough paste with a bit of the lamb. Next, take the paste and work into the rest of the lamb by hand until evenly worked through.
Take a small bit of the burger mixture and cook it off in a hot pan. Taste for seasoning and adjust the mixture as needed, working seasonings in well. When the seasoning is right (good balance of smoke, cumin and chili powder heat - and enough salt to make the flavors jump out), shape the meat into patties.
Sear the burgers off in a hot pan for 4-5 minutes on each side, until done.
RAITA
Combine all of the raita ingredients together and stir well. Taste and adjust as necessary.
ASSEMBLY
Toast the buns off and top with a burger. Put some raita on top and some cucumber slices, if desired. Serve hot.
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