© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Los Angeles Times, Wednesday, July 11, 2007
Servings: 4 to 6
Adapted from My Bombay Kitchen by Niloufer Ichaporia King. This is a streamlined version of conventional Parsi kavabs (kebabs). "With a baked potato and a salad...they make a perfect lean, comforting lunch or dinner," King writes.
1 pound ground chicken, turkey or lean pork
1 small red or yellow onion, or 4 green onions, finely chopped, about ½ cup
6 ¼ inch slices peeled fresh ginger, finely chopped
2 to 4 green chiles, finely chopped
½ cup (or to taste) chopped cilantro leaves and stems
¼ cup chopped mint leaves, optional
1 large egg
½ teaspoon salt
oil for cooking
In a large bowl, combine the ground meat, onion, ginger, chiles, fresh cilantro, mint (if desired) and egg. Season with salt and mix thoroughly. Shape into 4 to 6 flat patties about 1 inch thick.
Heat a large cast iron or heavy-bottomed skillet with the merest film of oil over medium-high heat. Reduce the heat to medium and fry the burgers on both sides until brown, about 7 to 12 minutes a side, depending on the thickness. If the burgers are browning too quickly, reduce the heat to medium-low. Serve immediately.