maizeyoats
07-15-2001, 01:32 PM
Just thought I would share this hamburger recipe. My daughter (not Valerie) makes this from a cookbook I gave her. It has become an absolute favorite at our cook-outs.
I rarely eat meat but I never pass up one of these and the chutney is sooo good.
Chilis to Chutneys: American Home Cooking with the Flavor of India
The Indian Hamburger:
3 lbs extra lean ground beef
1 tbsp ground coriander
1 tsp ground cumin
1 tsp garam masala (a spice available on namaste.com)
.5 tsp salt
2 tbs. Peeled and minced fresh ginger
2-2 minced scallions
.5 cup finely chopped cilantro (includes soft stems)
Mix all this stuff into the ground beef. I usually put extra ginger because I like it. And you can always use less meat.
Yogurt-Cilantro Chutney
5 jalapenos, stems removed ( you can use less)
6 scallions each cut in 3-4 pieces
2 cups firmly packed cilantro including soft stems
3 tbsps fresh lime or lemon juice
1 tbsp chaat masala (another spice available on namaste.com)
1 tsp sugar
1 tsp salt
.5 tsp. Freshly ground black pepper
1.5 c. plain nonfat yogurt, whisked until smooth
.5 tsp paprika and a few sprigs cilantro for garnish
In the work bowl of a food processor fitted with the metal S-blade and the motor running, drop the peppers and scallions through the feed tube and process until smooth. Add the cilantro, and with the motor running, pour the lemon juice in a fine stream, and process, stopping to scrape down the sides of the work bowl a few times, until minced. Add the chaat masala, sugar, salt and pepper and combine. Taste and adjust the seasonings.
Put the yogurt in a serving bowl, mix in the processed chutney, and refrigerate till needed. Garnish with paprika and cilantro sprigs and serve.
Stays fresh in the refrigerator for 6-8 days.
My Note: This makes a lot of chutney and could probably be halved. My daughter says it is good on a lot of other things besides the hamburgers so you can use your own imaginations there.
I rarely eat meat but I never pass up one of these and the chutney is sooo good.
Chilis to Chutneys: American Home Cooking with the Flavor of India
The Indian Hamburger:
3 lbs extra lean ground beef
1 tbsp ground coriander
1 tsp ground cumin
1 tsp garam masala (a spice available on namaste.com)
.5 tsp salt
2 tbs. Peeled and minced fresh ginger
2-2 minced scallions
.5 cup finely chopped cilantro (includes soft stems)
Mix all this stuff into the ground beef. I usually put extra ginger because I like it. And you can always use less meat.
Yogurt-Cilantro Chutney
5 jalapenos, stems removed ( you can use less)
6 scallions each cut in 3-4 pieces
2 cups firmly packed cilantro including soft stems
3 tbsps fresh lime or lemon juice
1 tbsp chaat masala (another spice available on namaste.com)
1 tsp sugar
1 tsp salt
.5 tsp. Freshly ground black pepper
1.5 c. plain nonfat yogurt, whisked until smooth
.5 tsp paprika and a few sprigs cilantro for garnish
In the work bowl of a food processor fitted with the metal S-blade and the motor running, drop the peppers and scallions through the feed tube and process until smooth. Add the cilantro, and with the motor running, pour the lemon juice in a fine stream, and process, stopping to scrape down the sides of the work bowl a few times, until minced. Add the chaat masala, sugar, salt and pepper and combine. Taste and adjust the seasonings.
Put the yogurt in a serving bowl, mix in the processed chutney, and refrigerate till needed. Garnish with paprika and cilantro sprigs and serve.
Stays fresh in the refrigerator for 6-8 days.
My Note: This makes a lot of chutney and could probably be halved. My daughter says it is good on a lot of other things besides the hamburgers so you can use your own imaginations there.