July is the perfect month for families to grill burgers on the grill and have picnics. In honor of Independence Day, I am focusing my recipes on burgers that I fuse with the flavors of my favorite (based on my limited travels) cities and states in India. Among the cities or states that I will feature this month are Bombay, Madras, Goa and Kerala (Malabar Coast).
The first burger recipe, the Bombay Burger, is based on flavors that are found in north Indian cuisine. The meat is seasoned with a spice mix of garam masala, cumin, coriander, cinnamon, clove and amchur powder. These are the usual spices that are used in kababs. Amchur powder, made from dried green (unripe) mangoes, is a spice unique to India that brings a slightly sour taste to food. Like most Indian recipes, onion, ginger, garlic and chiles are fried in a bit of oil and added to the spices mix. To temper the heat in this recipe, I use a whole Anaheim pepper for its flavor and texture.
After my burger ingredients are ready, I mix them into the ground sirloin and form the patties. These are grilled until beautifully charred and cooked through.
The Bombay Burgers are served on toasted north Indian naans with slices of cheese, lettuce, tomato and onion. To complete the burgers, I serve them with a Mint Sauce which is based on my recipe for Mint Chutney. The flavor of the mint and tang of the yogurt complement the flavors in the meat perfectly!
These hearty Bombay Burgers are so full of flavor and will be a hit at your July 4th cookout.
Next week, my burger series moves south to Goa.