Spicy Indian Mini Burgers
Ingredients:
- 6 to 8 rounds of Naan bread (available at Asian markets)
- 1 and 1/4 lb of ground chuck
- 1 green chili,chopped
- 1 tbs curry powder
- 3 cloves garlic, crushed
- kosher salt and fresh cracked black pepper to taste
- 2 tsp fresh ginger, grated
- 1 tbs canola oil
- 3 tbs plain yogurt
- 3 tbs mango chutney
- 24 fresh mint leaves
- Preheat oven to 300 degrees.
- Using a 3 inch cookie cutter mark the naan bread into about 48 rounds, then cut with scissors.
- Loosely wrap in foil and warm in the oven while your prepare the beef.
- In a bowl, combine the ground chuck, chili, curry powder, garlic and ginger.
- Season with salt and pepper.
- With wet hands, form the meat into 24 patties about 2 and 1/2 inches in diameter.
- Heat the oil in a large saute pan and cook the burgers in batches, for 2 to 3 minutes per side or until desired doneness is achieved.
- Drain on paper towels.
- Place the 24 rounds of the naan bread on a serving platter.
- Top each with with a beef patty, then some yogurt, mango chutney and a mint leaf.
- Top with remaining rounds of naan and serve at once.
- Note: If you cannot find naan bread, you may substitute pita.
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