Recipe from Masala Farm by Suvir Saran, Raquel Pelzel, Charlie Burd (Chronicle Books, 2011)Serves 4
Inspiration for this recipe came from my lamb burger recipe, in which I combine ground lamb with lots of spices and a combination of Parmigiano-Reggiano and Pecorino cheeses. Richard Arakelian, a chef colleague, asked me why I never use ground turkey in a burger, and, furthermore, why I rarely use American cheeses, like cheddar, in my recipes. I interpreted his question as a challenge, and this is how my turkey cheddar burgers came to be.
First I gently fry herbs and spices, like curry leaves and cumin, with chopped red onions, then I add this mixture, along with shredded cheddar, chopped jalapeños, and fresh cilantro/fresh coriander to ground turkey. The result is turkey burgers unlike any you've ever had-absolutely exploding with flavor and masala. The burgers are also delicious made with ground white or dark meat chicken or ground pork.
Place 1 tbsp of the oil, curry leaves, cumin seeds, black pepper, and red pepper flakes in a large frying pan over medium-high heat, stirring often, and cooking until the cumin seeds are fragrant and lightly browned, about 2 minutes.
- 2 tbsp canola oil
- 8 fresh or 12 frozen curry leaves, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 small red onion, finely minced
- 1 1/4 lbs/570 g ground turkey (preferably dark meat or a combination of white and dark meats)
- 3/4 cup/85 g tightly packed shredded cheddar cheese
- 1/2 jalapeño, finely diced (seeded and veined for less heat)
- 1/4 cup/10g chopped cilantro/fresh coriander leaves
- 1 tsp kosher salt
- 4 burger buns, toasted
- Raita for serving (see below)
- Tomato-Onion-Peanut Chutney for serving
Add the onion and cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to a bowl and set aside to cool.
Place the ground turkey in a large mixing bowl and gently knead in the remaining ingredients. Stir in the onion mixture and form into four patties.
Wipe out the frying pan with a paper towel/absorbent paper. Heat over medium-high for 2 minutes, add 1 tbsp oil, and then add the patties. Reduce the heat to medium and cook until browned, about 4 minutes. Flip and cook the other side until browned and the center is cooked to your preferred doneness (I like mine slightly pink). Place the burgers on the toasted buns, dollop with Raita (page 00) and Tomato-Onion-Peanut Chutney, and serve.
Variation: Party Meatballs
Preheat the oven to 375°F/190°C/gas 5. Instead of dividing the meat mixture into four patties, divide it into golf ball-size portions. Coat your hands with a little olive oil and then gently roll the portioned meat between your hands until round, then slightly flatten into disc-shaped patties. Place the patties on a wire rack set over a rimmed baking sheet/tray and brown the meatballs until they're cooked through. Skewer on toothpicks or mini bamboo skewers and serve with Raita or Tomato-Onion-Peanut Chutney on the side.
Simple, soothing, healthful, and delicious, this is a staple at our home.
- 1 1/4 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 2 1/2 cups/600 ml plain yogurt
- 1 small cucumber, peeled and finely chopped
- 1 small red onion, finely chopped
- 1 small tomato, finely chopped
- 2 fresh green chiles (like jalapeños or serranos), very finely chopped (optional)
- 1 tsp finely chopped fresh mint, or 1/4 tsp dried mint
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1/4 cup/10 g finely chopped fresh cilantro
Place the cumin seeds, coriander seeds, and peppercorns in a small frying pan over medium heat and toast, shaking the pan often, until they're fragrant and the cumin is golden brown, about 2 minutes. Transfer the spices to a small plate to cool and then grind them using a spice grinder or coffee mill.
Whisk the yogurt in a large bowl until it's smooth. Stir in the cucumber, onion, tomato, chiles (if using), and mint. Stir in the toasted spices and the cayenne. If serving immediately, stir in the salt and finish with the cilantro. Or cover with plastic wrap and refrigerate, stirring in the salt and cilantro just before serving. Makes about 3 cups/710 ml.