On Friday of last week I wanted to cook something that had curry in it. I scanned the many cookbooks at Dish looking for some inspiration but couldn’t find anything exciting. The mail showed up and low and behold on the front page of Bon Appetit was a picture of a hamburger… one that looked quite delicious actually. I open the magazine to find a recipe for Curried Lamb Burgers. I was excited.
I talked to Nancy, asked her if she would eat it if I cooked them and she suggested I call WolfPack Meats and see if they have any fresh Lamb, which they did. Check them out here if you live in Reno – http://www.cabnr.unr.edu/wpm/
So I headed down there and purchased some Ribeye, Oxtail, Baby Back Ribs and the lamb. BTW… we ate Ribeye on Sunday, I pan seared it with my cast iron pan and finished it in the oven.
Getting back to the Lamb Burgers… Below you will find the recipe. I really liked the curry flavor, but the Pita made them a bit hard to eat. The grilled vegetables were a great addition, especially the onions. Overall it was a winner.
Most importantly what did I take away from this cooking adventure? First off, I use a Weber Gas Grill so it took about 5 minutes per side for a medium burger. Second, something that I learned quite a while ago, but will pass it on now, is whenever you grill red meat make sure it has warmed up a bit. Leave it on the counter for ½ hour before cooking it. If you don’t the outside will be warmer than the inside and will overcook while the inside is still raw! Trust me, this is a big one!
I also learned that 1 ½ cups of onions, diced and sautéed, is a perfect amount for 2 pounds of meat. Lastly, I had never used Madras Curry powder which is named for a city in southern India and is hotter than standard curry powder. It typically contains a blend of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chile pepper, bay leaves, fenugreek, allspice and black pepper.
Recipe from bon appetit, The BBQ Issue. I do not have enough skill to come up with this, for that matter I didn’t even know how to pronounce Raita and I still might have some problems with it. The picture is also out of the magazine so all credit goes to them! http://www.bonappetit.com/
· 1 Cup Plain whole-milk yogurt
· 3 tablespoons chopped fresh min
· 2 tablespoons chopped fresh cilantro
· 1 1/4 tsp lime peel
· kosher salt
Burgers & Vegs –
· 4 tbs olive oil
· 1 1/4 cups chopped onion
· 2 tablespoons minced peeled fresh ginger
· 2 teaspoons kosher salt
· 2 teaspoons Madras curry powder
· 1 3/4 pounds ground lamb
· 3 tablespoons chopped fresh cilantro
· 1 1/2 teaspoons cracked black pepper
· 3 medium zucchini cut into 1/4 inch-thick slices
· 6 green onions, trimmed
· 1 fresh poblano chile, quartered and seeded
· 6 small naans or pita breads
· 1 tomato thinly sliced
Raita – Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with salt and pepper. Cover and chill until cold, at least 30 mins, but up to 4 hours.
Burgers & Vegs – Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and ½ teaspoon salt. Sauté until onion is tender, at least 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temp at least 15 mins.
Place lamb in large bowl. Add onion mixture, 1 teaspoon salt, cilantro and 1 teaspoon pepper. Blend mixture gently, shape in 6 ½ inch thick patties.
Prepare BBQ, medium high heat. Combine zucchini, green onions and chile in another large bowl. Add 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper to toss. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 mins. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium rare. Cut Zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
Place breads on plates, top with burgers and tomato slices. Mound vegetables on burgers, spoon dollop of raita over. Fold bread up around burgers and serve with remaining ratia.