Tuesday, 3 February 2015

Cheddar Stuffed Curried Beef Burgers!!!

If my last post has stirred up enough hunger for a perfect hamburger, than this is a post for you to satiate that hunger. I finally wooed that elusive hamburger, and made it mine too. I bet you can ever get your hands on such a tasty, and yet pretty healthy combination of Curried beef burger, with wasabi hinted hung curd and a side of crunchy French Beans; one of the classic east fused with west combinations of mine!
For this recipe, I have used a pretty pack of chicken curry masala from the awesome hamper that was sent to me by the Mother’s Recipe team. It rendered the patty a unique flavour, which married very well with sharp cheddar that was stuffed inside. It’s a must try dish for every meat lover in town! 

250 gms of Ground Beef
1 packet of Mother’s Recipe Chicken Masala
½ cup of Shredded Sharp Cheddar
4 Hamburger Buns, buttered and toasted
¼ cup of Hung Curd
2 squirts of Wasabi from a tube
Sliced jalapeno Pickles
Sliced Tomatoes and/or cucumbers
4 Onions thickly sliced
1 Tbsp of Butter
1 Tbsp of Olive Oil
¾ cup of White Wine
Salt and Pepper, to taste
a pinch of chopped corriander (optional)


In a bowl, mix together the ground beef with the chicken masala. It would be a good idea to use a clean hand for this job, and try not to over work the meat. Please note, the masala has enough salt, and thus no more seasonings required.

Form into 4 patties, make a divot in the centre of each one and stuff with 1 Tbsp. of the shredded cheddar, flatten them into a burger shape, keeping the centre of the patty dented. This would allow the meat to cook and brown evenly on the girdle. Cover with plastic wrap and pop them in the fridge for about an hour.

In a small bowl, mix together the hung curd and wasabi. Season to taste and set aside in the fridge until ready to serve.

In a large skillet over medium high heat, allow the butter to melt in oil. Add the onions and cook, stirring often for about 8 to 10 minutes or until the onions develop some colour, but still retain their texture. Add the wine and allow it to reduce for about 2 to 3 minutes or until it’s reduced quite a bit. Remove the onions from the pan and allow them to come to room temperature.

Preheat your iron tava over medium high heat, (between medium and medium high), and add the burgers. Cook it for about 5 to 7 minutes on each side, or until u r happy with the texture. This much of cooking time will give you a medium cooked burger. For rarer cooking, keep it for 3 to 4 minutes, while for well done, keep it for 10 minutes on each side.

Brush the cut sides of the buns with a little melted butter and place them cut side down on a non-stick tava to heat it through.

When ready to assemble, smear a little curd mixture on one side of each bun, top with the burger, followed by a slice of tomato/cucumber, caramelized onions and slices of jalapeno. Top it with the other half of the bun and serve it along with a side of crunchy blanched fresh green French beans. Just to enhance the flavours of curry in the patty, top it with a few chopped leaves of coriander. 


This recipe is made for- http://mothersrecipe.com/

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