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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tamarind pulp	1	package	thawed	50.4333	0.0	11.22	0.2833
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cayenne pepper	1/2	teaspoon	ground	2.862	0.5097	0.1081	0.1554
kosher salt	2	teaspoons		50.4333	0.0	11.22	0.2833
ginger	2	ounces	chopped	45.3592	10.0754	1.0319	0.4252
garlic clove	2	ounces	chopped	50.4333	0.0	11.22	0.2833
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garam masala	2	tablespoons		50.4333	0.0	11.22	0.2833
cayenne pepper	2	teaspoons	ground	2.862	0.5097	0.1081	0.1554
kosher salt	2	teaspoons		50.4333	0.0	11.22	0.2833
sirloin	2	lbs	ground	1024.5357	0.0	207.4458	15.504000000000001
red onion	2	cups	sliced	128.0	29.888	3.52	0.32
rom tomato	2		sliced	50.4333	0.0	11.22	0.2833
mint leaf	1/2	cup	chopped	50.4333	0.0	11.22	0.2833
kosher salt	1/2	teaspoon		50.4333	0.0	11.22	0.2833
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
olive oil	1/4	cup		477.36	0.0	0.0	54.0
wheat hamburger bun	6			-	-	-	-
iceberg lettuce	1/2		sliced	5.04	1.0692	0.324	0.0504

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.