Indian Beef Patties Recipes

Steps:

• For sauce: In a small bowl, stir together yogurt and cucumber. Cover and chill until serving time.
• In a medium bowl, combine onion, jalapeño pepper, mint, cumin, garlic, and salt. Add ground beef; mix well. Form beef mixture into two 3/4-inch-thick patties.
• For a charcoal grill, place patties on the rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until patties are done (160°F), turning once. If desired, serve patties on flat bread. Spoon cucumber sauce over patties.
• Note: The internal color of a burger is not a reliable doneness indicator. A beef or pork patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Steps:

• For sauce, in a small bowl stir together yogurt and cucumber.
• Cover and refrigerate until ready to serve.
• In a medium bowl, combine onion, jalapeno, mint, cumin, garlic and salt.
• Add the ground beef and mix well.
• For mix into 3/4 inch thick patties.
• Grill patties over medium heat, for 14 to 18 minutes, turning once.
• Serve sauce over patties.

Steps:

• Preheat a grill to medium and lightly grease the grates with canola oil.
• Drizzle the red pepper, jalapeno and sliced onions with olive oil, and season them with salt, pepper, to taste, and curry powder. Grill the vegetables over medium heat until they have grill marks and are softened, approximately 5 minutes. Allow them to cool, then peel off the skin of the red pepper. Finely chop the onions and pepper and set aside. Reserve the jalapeno for the aioli.
• In a small saute pan over medium heat, add the 2 tablespoons olive oil, 1/4 cup curry powder, the grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala, if using. Allow the spices to toast in the oil until fragrant and become slightly darker in color, approximately 2 to 3 minutes (If this mixture seems dry, feel free to add a little more oil to the pan.) Allow the spices to cool slightly.
• In a medium-sized bowl, use a fork or chopsticks to combine the beef, the spice mixture, the grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season with salt and black pepper, to taste. Cover the mixture with plastic wrap and refrigerate for at least 1 hour (Marinating overnight is even better to help the flavors marry.)
• Remove the burger mixture from the refrigerator, and divide it into 4 equal-sized quadrants. Brush the patties with olive oil, season both sides with salt and pepper, and put them the grill. Cook the patties to medium-rare or medium doneness, about 3 minutes on the first side, then 4 to 5 minutes on the second side. Make sure to rotate the patties once on each side to achieve nice crosshatch marks. Once cooked, transfer the patties to a plate and tent them with aluminum foil. Allow them to rest for at least 10 minutes.
• Combine the mayonnaise, mint, green onion, grilled jalapeno, garlic, curry powder, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion and jalapeno remaining. Season the puree with salt and black pepper, to taste. Set aside.
• In a small bowl, toss together the fried onions with the garam masala until they are evenly dusted with the spice. Set aside.
• While the burgers rest, halve the brioche rolls, and put them, cut side down, on the grill grates. Toast until they are a light golden brown, about 10 seconds. Set aside.
• To serve, generously spread 1 tablespoon of aioli onto each side of the rolls. Press 4 to 5 slices of cucumber into the mayonnaise on the bottom of the roll. Top the cucumbers with a handful of baby lettuce, then a burger patty, and finally, approximately 1/4 cup of the fried onion mixture. Cover with the top of the buns and serve immediately with a side salad and the Grilled Sweet Potato Fries.
• Add the egg yolk, salt, dry mustard, and sugar to a large bowl. Whisk by hand or with an electric mixer until combined. Pour in the lemon juice and vinegar and whisk once more.
• While whisking continuously, very slowly drizzle in the canola oil. Keep drizzling until the mixture has emulsified and the entire cup of oil has been incorporated into the egg mixture. Refrigerate in an airtight container for up to 2 weeks.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

Steps:

• Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
• Drain off any excess water.
• Combine all ingredients except oil and combine well in a food processor or mash together by hand.
• Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
• Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
• Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
• Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
• If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
• (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

Steps:

• Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.
• Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.

Steps:

• Make the crust: Whisk flour in a medium bowl, then whisk in turmeric, sugar and salt. Work in shortening and beef suet quickly, rubbing them into the dry ingredients with your fingers until the mixture is evenly crumbly. Gradually add 1/2 cup ice cold water while stirring with your hands to form the dough. If the dough isn't coming together, add more water by the tablespoon as necessary. Form dough into a ball, cover with cling wrap and refrigerate for at least 1 hour or up to 2 days.
• While the dough is chilling, make the filling: Heat a large frying pan over medium, then add vegetable oil. Fry scotch bonnet peppers and onion, stirring occasionally, until softened, about 5 minutes. Add beef and cook, stirring occasionally, until browned, 4 to 8 minutes. Season with allspice, black pepper, garlic powder, paprika, soy sauce and the beef stock mixture. Cook, stirring, until most of the liquid evaporates, 1 to 2 minutes. Transfer to a dish and let cool completely at room temperature or in the refrigerator. (The filling can be refrigerated in an airtight container for up to 2 days.)
• When ready to assemble patties, heat oven to 375 degrees. Remove dough from the refrigerator and roll on a lightly floured work surface with a lightly floured pin into a 12-inch square. (Turmeric will stain a porous work surface. Roll between sheets of parchment paper if needed.) Fold dough in half to form a rectangle, then fold again the other way to form a square. Roll again into a 12-inch square. Repeat this process 3 more times, letting dough rest as needed if it's too stiff to roll. Roll to 1/8-inch thickness, then use a bowl or pastry cutter to cut out 10 (6-inch) rounds, rerolling scraps as necessary.
• Divide beef mixture among rounds, spooning about 1/4 cup onto one side of each round. Fold the other side of each round over the meat until the edges meet. Using a fork, seal the edges, then prick the center of each to allow steam to escape.
• Place patties on 1 or 2 baking sheets, and bake until pastry is set and golden, 22 to 25 minutes. Serve hot, warm or at room temperature.

Steps:

• Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool.
• Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out 6 x 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.

Steps:

• Process first 6 ingredients in food processor until finely chopped; transfer to large bowl. Add remaining ingredients; mix lightly.
• Shape into 10 (2-inch) patties.
• Heat large skillet sprayed with cooking spray on medium heat. Add 5 patties; cook 5 to 6 min. on each side or until done (165ºF). Repeat with remaining patties.

Steps:

• Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
• Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
• Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
• Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
• Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.