I have to admit a couple of things. The naming of this recipe is a little tongue-in-cheek, as burgers aren’t in any way Indian. But they’re flavoured with a lot of my favourite Indian spices, and they taste glorious.
The other thing is that these burgers are inspired by a similar recipe for chicken burgers by Anjum Anand. I’ve adapted the recipe quite a bit, because it wasn’t quite right for me. But feel free to adjust quantities for yourselves.
- 500g turkey mince. Much easier to come by than chicken mince, and it’s leaner. It also makes great burgers, with or without the other ingredients.
- About half an inch of ginger root, grated. You could use powdered ginger if you don’t have the root stuff, but it’s not really the same. Don’t go using preserved ginger. That would just be wrong.
- Two fat cloves of garlic, crushed
- Half a red onion, chopped very finely
- 1tsp salt, 1tsp cracked black pepper
- 1tsp nigella (black onion) seeds, and 1tsp yellow mustard seeds, pounded in a pestle and mortar
- 1tsp coriander powder
- 1tsp medium or tandoori curry powder
- 1tsp garam masala powder
- One large red chilli, finely chopped
- One medium egg and a piece of fairly stale bread, crumbed
- A big handful of coriander (cilantro), roughly chopped
That’s a lot of ingredients! If you have them all to hand at home (as I did), the only annoying thing is getting everything in a bowl. Otherwise, if you have to miss something out, then I guess you could remove the coriander powder. I’ve not tried these burgers without egg/bread, but they might work.
Now for the fun part. Mash the turkey mince up, so it doesn’t look mince-like (you know what I mean). Add the all of the ingredients, save the egg and bread. You may wish to add a little oil to stop the burgers sticking to the barbecue.
You should have a fairly dry mixture. Try to shape it into burgers (you should get four big burgers out of the mix, or five average-sized ones). If it doesn’t seem to stick together, then the burgers will fall apart on the barbecue. In that case, add your egg. The egg acts as a binder, but can make the mixture too wet, so you need to balance that wetness with some breadcrumbs to absorb. I used soda bread because it crumbs well whether stale or not, but use whatever you have. The important thing is to not add it all at once – if you add too much bread, the mixture will become dry again. Once you’ve got a mix that seems wet enough to hold together, but not sloppy, you’re done.
If you want, add a little lime juice to the mix to balance the cumin in the garam masala. I tend to do this to the cooked burgers at the end. Shape into patties, and stick on the barbecue. They cook quicker than MattBurgers but I’d still say 4-5 minutes per side to be sure.
Really good on a burger bun with some fresh coriander on top, and perhaps a little mayonnaise or minted yoghurt. Enjoy.