From Allison Schraf
About 5 years ago I was living in a small New Hampshire town and, being both an avid home cook and also a bit competitive by nature, decided to enter a burger grill-off contest*. When thinking about what kind of burger to enter, I wanted to do something different than beef or turkey, to hopefully stand apart from the competition. “Lamb” immediately sprang to mind, and right after that, “Vindaloo”; the classic spicy, tangy Indian flavor combination. Letting my past experience eating in Indian restaurants inspire me, it was then only a short distance to the topping, garnishes and naan bread and my recipe was born.
This is the complete recipe I used in the competition, and is the one I serve to guests. The “heat level” depends greatly on the brand of vindaloo paste you use and how much you put in. I use a pretty fiery one and I would judge these at about a 4-5 on a hotness scale of 0-10. I’ve included less spicy variations below. Among my friends who love lamb (and big flavors) it is always a hit and I’ve given out the recipe many times. There are several steps but most of them can be done ahead and none of them are difficult. Plus, you can do as I do and make the simplified version listed in the variations below for weekday dinners. Lots and lots of flavor for minimal effort. Enjoy!
Curried Lamb Burgers with Raita Topping & Browned Shallots
For the Browned Shallots:
4-5 medium shallots, sliced
2-3 Tbl. Vegetable oil
Salt
Place the sliced shallots and oil in a wide skillet over low heat. You want a little bit of sizzle but what you are after is a deep, dark caramelization without burning, so just stir them occasionally until they become a dark golden brown. It will take about 20-25 minutes. When they are done, sprinkle with salt to taste and set aside. These can be stored in a covered container in the refrigerator up to a week. Warm gently, or allow to come to room temperature, before serving.
For the Raita Topping:
1 cup thick Greek-style or drained yogurt
1-2 Tbl. of some or all of the following, minced or grated finely: Cucumber, Carrot, Red bell pepper, Radish, Red onion
½ t. ground cumin or Garam Masala
Juice of ½ a lime
1-2 Tbl. chopped cilantro and/or fresh mint
1 minced garlic clove
Salt to taste
¼ tsp. ground cayenne (optional)
Mix all of the raita topping ingredients together, adding the cayenne if desired. This can be prepared up to 2 days ahead of time and will improve in flavor as it waits for you. It is also delicious as a condiment for any curry, as a veggie dip, or as a topping for simple steamed vegetables or cooked salmon.
For the burgers:
1 1/4 pounds ground lamb (or so)
1 Tbl. jarred Vindaloo paste (or more to taste-it is pretty spicy so start with 1 Tbl.!)
½ tsp. salt, or to taste
1 tsp. mild curry powder (optional)
Raita topping
Browned shallots
4 pieces naan bread, or burger buns
Lime wedges and cilantro for serving
Party picks
Mix all burger ingredients until well combined. Clean hands do this job most efficiently. To taste if there’s enough salt, cook a small bit of the mix and taste to see if you need to add more.
If using naan bread, form the mixture into 4 fat, oblong patties about 2” wide and 1” thick. This is because you will be folding everything into the naan like a taco, so an oblong shape fits better; if using round buns just form 4 round burgers.
Cook the burgers over a medium grill to your desired level of doneness. You can also pan fry or broil them. You will not need extra oil. Medium-well will take about 4-5 minutes per side.
Sprinkle the naan with a little water and warm them on the grill for just a few seconds per side until soft and pliable but not scorched. You can also do this in a dry skillet over medium heat for 1-2 minutes per side.
Place the burgers on one side of the naan bread or on the bun bottom. Top with a nice big dollop of raita and then with some of the browned shallots. Fold the rest of the naan over, like a soft taco. A party pick through the top will keep them closed on a plate if they are being stubborn about staying closed. Garnish with extra cilantro and mint and lime wedges. Serves 4.
Variations:
1. Onions will work just fine instead of shallots, for the browned shallots, so feel free to substitute.
2. I often just top the burgers with plain yogurt and quick sautéed onions if I don’t have time to do a lot of mincing. They still taste great!
3. If you don’t like spicy-hot food, substitute your favorite mild Indian curry paste for the vindaloo paste. Increase the amount to 1½-2 T. and don’t add the optional curry powder.
4. This recipe works well with just about any ground meat or combination of meats.
Notes about Ingredients:
Garam Masala is a Indian spice mixture usually containing cumin, cardamom, cloves, and black pepper in which the spices are pre-toasted before grinding so they have a rich, smooth flavor rather than a “raw spice” taste. It is available in well-stocked grocery stores and specialty food stores.
Mild Curry Powder should be warmed gently in a little butter or oil until it starts smelling rich and toasty. Curry powder needs to be sautéed like this to change the flavor from raw and harsh to mellow and rich. This addition will boost the curry flavor without adding heat.
Naan is now widely available in many grocery and specialty stores (including Zabar's). Look for it in the pita and flatbread section
A number of the more specific ingredients in this recipe are available at Zabar's. Stop by our store or call our personal shopper (212-787-2000) for anything you need.
*This burger recipe won second place in the competition. I have never quite gotten over it being beaten by a guacamole turkey burger.
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Note about print ready page: I'm working on a new format for this so it more consistently prints on a single page for more printers. Thanks for your comments about this. It should be in place by the next recipe.
