Recipe

Hurry, Curry Hamburger

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Photo by Sodium Girl

This recipe was entered in the contest for Your Best Beef Burgers
A&M's Testing Notes: This is a deeply satisfying burger. The ginger, garlic, cilantro and chives make for a great tasting patty but it isn't until you get to the curry ketchup and caramelized red onions, all with...
This is a deeply satisfying burger. The ginger, garlic, cilantro and chives make for a great tasting patty but it isn't until you get to the curry ketchup and caramelized red onions, all with hints of sesame oil, that it comes "off the hook". I would put it in the category of Filipino/Indonesian soul food for sure and I wouldn't be afraid to add a little extra of the herb mix to the patties. I opted for no creme fraiche or bun but instead went with a green cabbage Thai-style slaw. Wherever you take this just realize it is one fantastic burger to have in your arsenal of ground beef recipes. - thirschfeld

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Chef
Sodium Girl's Notes: I love hamburgers. But I hate manning the bar-b-q. I actually hardly know how to turn one on and I'm sure it's simple, but the whole deal with gas and coal and cleaning the grill...it's just...
I love hamburgers. But I hate manning the bar-b-q. I actually hardly know how to turn one on and I'm sure it's simple, but the whole deal with gas and coal and cleaning the grill...it's just too much for me to handle. So for those nights when I don't have some beefcake to man the barbie, I like to take my meat to the stove. This recipe literally packs sauteed ginger, garlic, and a flurry of fresh herbs directly into the patty. A topping of tomato, curry ketchup, creme fraiche, and caramelized onions finish off the bite. And while I used some sturdy pieces of cabbage, because that was what was in my fridge, this burger would pair well with the traditional bun or a more festive substitute, like some pita bread. It's a great dish for one, two, or ten and can be easily cooked to order. - Sodium Girl

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Serves 4

2 pounds ground beef Ask a question about this ingredient

1 tablespoon cloves garlic, diced Ask a question about this ingredient

1 tablespoon fresh ginger, diced Ask a question about this ingredient

2 tablespoons fresh mint, chopped Ask a question about this ingredient

1 tablespoon fresh cilantro, chopped Ask a question about this ingredient

1 tablespoon fresh chive, chopped Ask a question about this ingredient

2 tablespoons sesame oil Ask a question about this ingredient

1/2 cup ketchup (no salt added if needed) Ask a question about this ingredient

1 tablespoon curry powder Ask a question about this ingredient

1 teaspoon pepper and cumin (each) Ask a question about this ingredient

1/2 red onion, sliced Ask a question about this ingredient

craime fraiche Ask a question about this ingredient

burger buns, cabbage, or pita bread Ask a question about this ingredient

4 or more slices of tomato, heirloom if you can find it Ask a question about this ingredient

In a saute pan, heat 1 tablespoon of the sesame oil over medium-high heat. When oil is hot, add garlic and ginger and be sure to stir so that they don't burn. Cook for 5 minutes or until the garlic takes on a nice shade of golden-brown. Take off heat.
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Place your hamburger meat in the mixing bowl and add the pepper, cumin, herbs, ginger, and garlic. Mix all the ingredients together with your hands. If it seems as if the burger will not hold a patty, you can also add one egg to the mixture.
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Heat second tablespoon of oil in the pan and when hot, add your patties (make sure the pan is big enough that they aren't crowded). Cook 5-10 minutes on each side.
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While the burgers get a nice sear, mix your ketchup and curry together in a separate bowl.
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Once your patties have cooked on both sides, take them off the pan to rest. Add your onions to the pan, in the meat juices, and allow them to cook and caramelize for approximately 5 minutes.
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To plate, place patties in buns, cabbage, or pita bread (choose your own ending, if you will!). Layer the accoutrements in the following order: tomato, ketchup, creme fraiche, and onions. Dig in and let the curried juices flow!
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