Masala Burgers With Tangy Tamarind Sauce and Red Onion-Mint Reli Recipe

Name: Masala Burgers With Tangy Tamarind Sauce and Red Onion-Mint Reli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) packagefrozen tamarind pulp, thawed; ¾ cup light brown sugar; 1 teaspoon ground cumin; ½ teaspoon ground cayenne pepper; 2 teaspoons kosher salt; 2 ounces fresh ginger, chopped; 2 ounces garlic cloves, chopped; ¼ cup extra-virgin olive oil; 2 tablespoons garam masala; 2 teaspoons ground cayenne pepper; 2 teaspoons kosher salt; 2 lbs ground sirloin; 2 cups thinly sliced red onions; 2 medium roma tomatoes, thinly sliced lengthwise; ½ cup chopped fresh mint leaves; ½ teaspoon kosher salt; 2 tablespoons fresh lemon juice; ¼ cup extra-virgin olive oil, for brushing on the grill rack and buns; 6 whole wheat hamburger buns, split; 12 head iceberg lettuce, sliced

Servings: persons

1 (14 ounce) packagefrozen tamarind pulp, thawed
¾ cup light brown sugar
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
2 teaspoons kosher salt
2 ounces fresh ginger, chopped
2 ounces garlic cloves, chopped
¼ cup extra-virgin olive oil
2 tablespoons garam masala
2 teaspoons ground cayenne pepper
2 teaspoons kosher salt
2 lbs ground sirloin
2 cups thinly sliced red onions
2 medium roma tomatoes, thinly sliced lengthwise
½ cup chopped fresh mint leaves
½ teaspoon kosher salt
2 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil, for brushing on the grill rack and buns
6 whole wheat hamburger buns, split
12 head iceberg lettuce, sliced

1
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
2
For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan.
3
Add the brown sugar, cumin, cayenne, and salt and mix well.
4
Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally.
5
The mixture will thicken and result in about 1 cup of sauce.
6
Transfer the sauce to a small glass bowl and let it cool.
7
The sauce may be made ahead of time and refrigerated until use.
8
For the patties: Place the ginger and garlic in the bowl of a food processor.
9
Pulse a few times until finely chopped.
10
Place the oil in a medium-sized nonstick fire-proof skillet (cast iron).
11
Place the skillet on the grill and let heat for a few minutes.
12
Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes.
13
Add the garam masala and cayenne and cook until the mixture turns brown.
14
Remove from the heat and set aside to cool for a few minutes.
15
Add the salt and mix well.
16
(Note: This step may be done stovetop.
17
).
18
Transfer the spice mixture to a large bowl.
19
Add the ground beef and mix well.
20
Divide the mixture into 6 equal portions and form 6 patties.
21
Transfer the patties to a large baking dish and refrigerate.
22
For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.
23
When the grill is ready, brush the grill rack with oil.
24
Place the patties on the rack, cover, and grill for 3 to 4 minutes.
25
Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking.
26
Transfer the patties to a serving platter.
27
Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.
28
To assemble the burgers: Place enough lettuce to cover the browned side of the bottom buns.
29
Spread about 2 tablespoons of the sauce on each of them.
30
Add the patties and then add a few tablespoons of relish on each patty.
31
Add the top buns and serve.

1122

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (14 ounce) packagefrozen tamarind pulp, thawed, ¾ cup light brown sugar, 1 teaspoon ground cumin, ½ teaspoon ground cayenne pepper, and more.

Yes, Masala Burgers With Tangy Tamarind Sauce and Red Onion-Mint Reli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Masala Burgers With Tangy Tamarind Sauce and Red Onion-Mint Reli

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