Serves 4
60 min
Splendidly Spicy Beef Burger
Recipe GLPRbb2cbdca290ddd
A boldly flavored Indian-spiced beef burger featuring aromatic ginger, garlic, and chillies mixed into seasoned ground beef patties. Served alongside crispy spiced potato wedges and ketchup for a satisfying, heat-packed meal.
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Ingredients
1 tablespoon sunflower or rapeseed oil, plus extra for brushing
1 large onion, finely chopped
2 cm (¾ inch) piece fresh ginger root, very finely chopped or ground into a paste
2 garlic cloves, very finely chopped or ground into a paste
1-2 fresh green bird's-eye chillies, seeds removed, very finely chopped
800 grams lean ground beef
Pinch of salt
2 teaspoons ground cumin
3 teaspoons ground coriander
½ teaspoon ground turmeric (optional)
1-2 teaspoons mild chilli powder, to taste
2 tablespoons fresh coriander, chopped
1 kilogram (2 pounds 4 ounces) potatoes, unpeeled, cut into wedges
1 tablespoon rapeseed or vegetable oil
2 teaspoons ground cumin for the spice blend
2 teaspoons mild red chilli powder for the spice blend
1 teaspoon freshly ground white pepper
2 teaspoons salt for the spice blend
1 heaped teaspoon mango powder (optional)
4-6 burger buns
Ketchup for serving
Directions
Heat 1 tablespoon of oil in a frying pan over medium heat. Add the finely chopped onion and cook, stirring frequently, until softened and lightly colored. If the onion begins to stick, add a splash of water to prevent scorching.
Add the ginger paste, garlic paste, and finely chopped green chillies to the pan. Continue frying until the mixture is cooked through and any liquid has evaporated. Transfer the mixture to a plate, spread it out, and let cool to room temperature.
Preheat the oven to 200°C (400°F). Bring a large pot of salted water to a boil. Add the potato wedges and boil for 5-6 minutes until partially softened. Drain the potatoes and place them on a baking tray.
Drizzle the parboiled potatoes with 1 tablespoon of oil, toss to coat evenly, and place in the preheated oven. Roast for 20-25 minutes until golden brown and crispy on the outside.
While the potatoes roast, combine the ground cumin, red chilli powder, white pepper, salt, and mango powder (if using) in a small bowl to make the spice blend. Set aside.
Place the ground beef in a large mixing bowl. Add the cooled onion-ginger-garlic-chilli mixture, salt, ground cumin, ground coriander, turmeric (if using), chilli powder, and fresh chopped coriander. Mix the ingredients thoroughly until well combined and the meat becomes smooth and uniform. Shape the mixture into 4-6 equal burgers.
Heat a griddle pan, hot plate, frying pan, or barbecue to high heat. Brush each burger patty lightly with oil and cook for 4 minutes on each side for medium doneness (cooking longer if you have made 4 larger burgers instead of 6). The internal temperature should reach 160°F.
Remove the burgers from heat and let rest for a few minutes. Sprinkle the hot roasted potato wedges with the prepared spice blend and toss gently to coat.
Serve the burgers in the toasted buns, accompanied by the spiced potato wedges and ketchup on the side for dipping.
