Text 17403, 115 rader
Skriven 2007-06-29 20:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av FRED BALL
Ärende: Re: Beef Eater's Paradis
================================
-=> Quoting Fred Ball to Jim Weller <=-

 JW*>My house: everything goes on the table for people to build their
 JW*>own: ketchup, hot sauces, BBQ sauce, salsa, chopped fresh chilies,
 JW*>yaller mustard, German mustard, the kind with the coarsely cracked
 JW*>seeds, sweet relish, sliced Polish dill pickles, chopped olive
 JW*>relish, onions, kraut, chopped lettuce, maybe coleslaw, mayo, Cheese
 JW*>Whiz, old Cheddar, Mozza, chili if I have it. Then I ask if there is
 JW*>anything missing. [g]

 FB> You think!!  Sounds like it is all there except the kitchen sink!! 

I forgot something: diced tomatoes. One guest once suggested marinara
sauce. It was OK too.

Like pizza and hot dogs, there's no limits to burgers either....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Masala Burgers W/Tamarind Sauce & Red Onion-Mint Relish
Categories: Sandwiches, Groundmeat, Beef, Indian-Fusion
  Servings: 6

           FOR THE TAMARIND SAUCE:
     14 oz package frozen tamarind
           pulp, thawed
    3/4 c  light brown sugar
      1 ts ground cumin
    1/2 ts ground cayenne
      2 ts kosher salt
           For the Patties:
      2 oz fresh ginger; chopped
      2 oz garlic cloves; chopped
    1/4 c  extra-virgin olive oil
      2 TB garam masala
      2 ts ground cayenne
      2 ts kosher salt
      2 lb ground sirloin
           RED ONION-MINT RELISH:
      2 c  thinly sliced red onion
      2    medium-sized Roma tomatoes
           thinly sliced lengthwise
    1/2 c  chopped fresh mint leaves
    1/2 ts kosher salt
      2 TB fresh lemon juice
    1/4 c  extra-virgin olive oil,
           for brushing on the grill
           rack and buns
      6    whole-wheat hamburger buns
           split
    1/2    head iceberg lettuce;
           sliced

Prepare a medium-hot fire in a charcoal grill with a cover, or  
preheat a gas grill to medium-high. For the sauce: Place the thawed
pulp in a non-reactive (stainless steel or anodized aluminum)
3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne,
and salt and mix well. Place the pan on the grill and let the
mixture simmer for 10 to 15 minutes, stirring occasionally. The  
mixture will thicken and result in about 1 cup of sauce. Transfer
the sauce to a small glass bowl and let it cool.

For the patties: Place the ginger and garlic in the bowl of a food
processor. Pulse a few times until finely chopped.

Place the oil in a medium-sized nonstick fire-proof skillet. Place  
the skillet on the grill and let heat for a few minutes. Transfer
the chopped garlic and ginger to the skillet and cook, stirring
occasionally, until golden brown, just a few minutes. Add the garam  
masala and cayenne and cook until the mixture turns brown. Remove  
from the heat and set aside to cool for a few minutes. Add the salt  
and mix well. Transfer the spice mixture to a large bowl. Add the  
beef and mix well. Divide the mixture into 6 equal portions and form  
6 patties. Transfer the patties to a large baking dish and
refrigerate.

For the relish: Combine the onion, tomatoes, mint, salt, and lemon
juice in a medium- sized glass bowl, mix well, and refrigerate.

When the grill is ready, brush the grill rack with oil. Place the  
patties on the rack, cover, and grill for 3 to 4 minutes. Turn the  
patties over, cover, and grill for another 3 to 5 minutes or until  
done to your liking. Transfer the patties to a serving platter.
Brush the cut sides of the buns with oil and grill them until
lightly browned, 1 to 2 minutes.

To assemble the burgers, place enough lettuce to cover the browned  
side of the bottom buns. Spread about 2 tablespoons of the sauce on  
each of them. Add the patties and then add a few tablespoons of  
relish on each patty. Add the top buns and serve.

This burger did not win the Hamburger contest but the judges really  
liked it. They said as much and you could tell by their reactions  
that is was a very good, different burger.

Recipe By: Daljeet Singh

Published in: Build A Better Burger Cookoff

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------





Cheers

YK Jim


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