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1
Put the ground beef on a baking sheet and divide into 5 equal portions.
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2
Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns.
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3
They should be loosely compacted; they should look rustically rough, not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into.
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4
They should be about 1/2-inch thick and about 4 inches wide.
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5
Make sure they fit your buns!
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6
Once shaped, chill the uncooked burgers in the refrigerator for 10 minutes.
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7
Preheat your grill to medium-high heat, or warm your largest cast-iron skillet over medium-high heat until just smoking.
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8
Sprinkle both sides of the burgers generously with salt.
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9
This is not only for flavor, but also to build a good crust.
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10
Using a spatula, place the burgers on the grill or in the skillet; they should sizzle upon contact.
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11
If you are cooking inside, open your window, because it might get a little smoky!
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12
If using a grill: Cook 2 minutes on the first side for medium-rare or 3 minutes if you like them medium-well.
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13
Flip the burgers, and top each one with a slice of cheese.
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14
Cover, if possible, and cook for 2 to 3 minutes longer, depending how well done you like your burgers and the heat of your grill.
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15
If using a skillet: Cook 4 minutes for medium-rare, or 5 minutes for medium-well on the first side.
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16
Flip the burgers, and top each one with a slice of cheese.
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17
Cover, if possible, and cook for 4 minutes longer.
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18
A meat thermometer inserted in the middle of the burger should register 135 to 140 degrees F for medium-rare.
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19
Remove the burgers from the heat and grind freshly ground black pepper on top of each burger.
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20
While the meat rests, toast the buns.
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21
Spread both cut sides of the buns with a little softened butter.
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22
Lower the heat to medium, add the buns cut-side down, and let them toast until golden brown.
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23
Place each burger on a bun, top with Ketchup Chutney or Roasted Red Pepper and Walnut Dip and pile you're your favorite toppings.
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24
Dig into a little slice of summer heaven right from your kitchen!
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25
Warm the oil in a medium saucepan over medium-high heat until nearly smoking.
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26
Keep your lid handy.
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27
Add the mustard seeds and cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds.
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28
Add the onions and saute until soft and just starting to brown, 5 to 7 minutes.
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29
Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer.
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30
Add the garam masala, paprika ad turmeric.
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31
Stir and cook about 30 seconds.
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32
Then add the vinegar (standing back so you don't inhale the fumes!)
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33
and cook 1 minute more.
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34
Add the tomatoes, molasses, 1/2 teaspoon salt and lots of freshly ground black pepper.
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35
Stir, bring to a boil, and then cook at a generous simmer about 10 minutes until thickened.
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36
You can puree it if you like.
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37
Set it aside to cool and then jar.
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38
Store in the refrigerator.
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39
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder, and grind until fine.
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40
Store the spice mix in an airtight container away from direct sunlight.
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41
Preheat the oven to 350 degrees F.
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42
Roast the red peppers.
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43
Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters.
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44
Rotate the peppers and blacken all the way around, about 15 minutes.
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45
Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.
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46
Put the blackened peppers in a bowl, cover with plastic wrap and set aside to steam.
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47
Toast the walnuts.
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48
Spread the walnuts on a parchment-lined baking sheet.
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49
Pop into the oven until light golden brown and aromatic, 10 to 15 minutes.
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50
Remove from the oven and set aside to cool.
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51
Peel the red peppers using a paring knife.
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52
Discard the peels, stem and seeds.
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53
Throw the roasted red peppers, walnuts, lemon juice, pomegranate molasses, olive oil, paprika, cumin, red pepper flakes and garlic into a food processor with a teaspoon of salt, and run until the dip is smooth.
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54
Taste for seasoning and adjust accordingly.
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55
Cool and serve.
