It’s recipe time. This one was really a spur of the moment thing: we had some minced beef; MattBurgers had already been done at MattFest, and I fancied something different. This is a slight twist on my Indian Turkey Burgers, removing a little of the rawness of the onion by pre-cooking a few of the ingredients. So, you’ll need:
- One pack of minced beef (1lb/500g). As I’ve said before, don’t get stuff that’s too lean – you need the fat to keep the burgers juicy.
- Half a yellow bell pepper, chopped quite small
- Half a large red chilli, chopped very finely
- Two cloves of garlic, crushed
- Half a red onion, chopped quite small
- 1tsp medium chilli powder, 1/2tsp ground cumin, 1tsp garam masala, 1tsp ground coriander
- 1tsp each of nigella (black onion) seeds and black mustard seeds, ground
- Salt and pepper, to taste
Quite a list, as usual for my spiced stuff. You could substitute a few of the spices for a good curry powder (note: not chilli powder), but if you do it my way, you can control quantities to your liking.
Begin by frying the onions, pepper, chilli and garlic on a medium heat until softened (about 3 minutes, stirring frequently). Add the ground nigella seeds and mustard seeds and cook for another couple of minutes.
When done, tip onto a plate, or such, and leave to cool almost completely (see above left). Once cool, the recipe is pretty simple! Combine the rest of the spices with the meat and the fried onions and pepper. If the mixture is too wet, add some breadcrumbs. You shouldn’t need an egg, as the oil used to fry the onions will moisten the mixture to begin with.
Grill as usual (around 5 minutes per side) on the barbecue. Delicious!