Wine Varietal: Cabernet Sauvignon
It’s only natural that such a burger evolve coming from an Indian family and being born & raised in the United States.Both of my parents are exceptional cooks and I naturally was influenced by Indian flavors. I cooked my first dish in the 3rd grade and haven’t stopped cooking since. This dish represents east meets west in a marriage of flavors in a cooking style that is universal to all.
2 yellow onions finely minced
2 inch piece of ginger finely minced to paste consistency
8 cloves garlic finely minced to paste consistency
1/2 cup fresh cilantro finely chopped
1/4 cup fresh mint finely chopped
1 medium green chile finely minced
3 tsp ground coriander
3 tsp paprika
3 tsp ground cumin
2 tsp kosher salt
1/2 tsp cayenne pepper
2 lbs freshly ground chuck
Fresh Mango & Green Tomato Salad
I ripe mango seeded and diced
1 medium cucumber peeled, seeded and diced
1 green tomato diced
Gharam Masala Butter
1/2 stick of unsalted butter, cut into pieces
1 tsp gharam masala (available in Indian & gourmet markets)
1/2 tsp kosher salt
Juice of 1/2 a lemon
2-3 tablespoons vegetable oil for preparing grill rack
6 onion poppy seed buns split
6 ounces goat cheese softened room temperature (approximately 1 ounce per burger)
6 tbsp Heinz ketchup (approximately 1 tbsp per patty)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the burger patties, in a large bowl combine the onions, ginger, garlic, cilantro, mint, green chile and all of the spices & seasonings. Use a fork to mix the ingredients which will resemble a coarse rub once mixed. Add to the mixture 1 pound of the ground chuck and wear disposable kitchen gloves to incorporate the ingredients using your hands until well mixed. Do not over work the meat mixture. Add the second pound of ground chuck and mix again with gloved hands. Divide meat mixture into 6 portions and shape into patties and place on plate. Cover plate with plastic wrap and let patties stand and marinate while you prepare the green tomato cucumber salad and masala butter.
To prepare salad add diced mango, cucumber and green tomato to bowl. Mix and set aside!
To prepare gharam masala butter, place a small, heavy gauge fire proof skillet on top of grill and allow it to heat. Add the pieces of butter and heat until bubbly, being careful not to burn the butter. Add the gharam masala and salt and keep the pan moving to incorporate the ingredients and cook the masala without scorching. Squeeze the juice of half a lemon into butter and swirl pan to incorporate. Set pan aside next to grill to baste burger patties with while cooking.
Once the grill is ready to begin grilling your Cosmic Karma Kabob Burgers, brush the grill grate with vegetable oil. Place burger patties on grill and cover. Allow burgers to cook 5 to 7 minutes (longer for medium well and well done) and then flip the burgers. Use basting brush to liberally coat each burger with masala butter. Cover grill and cook for additional 4 to 7 minutes. During last minutes of grilling place each half of onion poppy seed bun on less hot areas of the grill to warm. Transfer cooked burgers to plate basted side down. Baste other side of burger with masala butter.
To begin assembly of your Cosmic Karmic Kabob Burgers, place burger on bottom half on onion poppy seed bun. Using a butter knife, smear goat cheese on top of burger and on bun top. Top burger with green tomato and cucumber salad. Thinly drizzle ketchup equally over salad and top with bun.
Say grace, dig in & enjoy your karma.