RECIPES: Recipe Details

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Tantalizing Tandoori Burgers

Inspired by the flavors of Pakistan and India, a moist beef burger flavored with tandoori spices is topped with tamarind chutney and served on grilled naan slathered in garlic ghee (clarified butter).

Ingredients 

Tamarind Chutney:
3/4 cup tamarind paste
1/4 cup raisins
3 tablespoons turbinado sugar
1 1/2 cups water
1/2 teaspoon cumin seeds
1/8 teaspoon cayenne
1/2 teaspoon garam masala
1/2 teaspoon salt
Garlic Ghee:
3/4 cup ghee (or clarified butter)
2 cloves garlic, finely minced
Patties:
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
2 pounds ground chuck
1/4 cup plain yogurt
2 cloves garlic, minced
1/4 teaspoon cayenne
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 1/2 teaspoons salt
Vegetable oil, for brushing on the grill rack
12 pieces naan, each cut into a circle with a 4-inch diameter

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the tamarind chutney, place the tamarind, raisins, sugar, and water in a mixing bowl. Let the mixture soak for 15 minutes. While the mixture is soaking, add the cumin seeds to a large fireproof non-stick skillet and cook on the grill over high heat for 30 seconds to 1 minute. Remove from the heat and cool. In a spice mill, grind the seeds to a powder. Set aside. Add the tamarind mixture to a medium fireproof saucepan and place on the grill over high heat. Constantly stirring, bring to a boil and continue to cook for about 8 minutes. Remove from the heat and cool to room temperature. Place the mixture in a blender and blend until smooth. Strain. Place the strained mixture back into the saucepan and place on the grill over high heat. Stirring constantly, boil until the mixture is thick enough to coat the back of a spoon. Add in the ground cumin, cayenne, garam masala, and salt. Mix well. Remove from the heat and cool to room temperature. Set aside. To make the garlic ghee, place the ghee and garlic in a small saucepan. Place the saucepan on the grill and cook over high heat. Cook for 3 minutes, occasionally stirring. Remove from the heat and set aside. To make the patties, add the cumin seeds, coriander seeds, and whole cloves to a large fireproof non-stick skillet and cook on the grill over high heat for 30 seconds to 1 minute. In a spice mill, grind the seeds and cloves together into a powder. Add the ground spices to a large mixing bowl. Add the beef, yogurt, garlic, cayenne, turmeric, garam masala, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the naan. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, brush one side of the naan with a generous amount of garlic ghee and place, brushed-side up, on the outer edges of the rack to toast lightly. To assemble the burgers, on top of each naan bottom (brushed-side up) place a patty and top with an equal amount of tamarind chutney. Add the naan tops (brushed-side down) and serve. Makes 6 burgers.