Garlic Curry Burgers Recipes

MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS

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.

CURRIED POTATO VEGGIE BURGERS

Steps:

• Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
• Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
• Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
• Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
• Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
• Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.

CURRY TURKEY BURGERS

Steps:

• Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
• Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
• Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE

Steps:

• Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
• Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
• Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
• Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.