By Christopher Kimball | Milk Avenue
These flavor-packed burgers are a spin on a spiced pork sausage from Goa in southern India, based mostly on the garlicky, European-style chouriço launched by Portuguese settlers. To fight the humidity of the area and extend the shelf lifetime of the sausage, the meat is closely salted and flavored with a mix of spices and tangy vinegar.
Goan sausage is ubiquitous in southern India, the place yow will discover it bought at avenue meals carts and high-end eating places alike, typically baked right into a bun or minced and stuffed between layers of fried naan.
On this recipe from our cookbook ” Milk Avenue 365: The All-Goal Cookbook for Each Day of the 12 months,” we take inspiration from these burger-like sandwiches, utilizing a mix of grated garlic, garam masala, cumin, paprika and cayenne to offer the all-pork patties deep, complicated taste and a rusty hue. Grating the garlic ensures it melts into the meat with none distracting bits. As an alternative of naan, we use basic hamburger buns.
Egg and panko bread crumbs assist the patties hold their form. Don’t undermix the pork combination; you’ll want to mix it effectively so the breadcrumbs and seasonings are evenly distributed.
These burgers are particularly scrumptious topped with yogurt, torn contemporary mint leaves and skinny slices of cucumber or tomato.
Indian-Spiced Pork Burgers
Begin to end: 35 minutes
Servings: 4
Substances:
⅔ cup panko breadcrumbs
¼ cup plain whole-milk yogurt, plus extra to serve
5 teaspoons garam masala
5 teaspoons candy paprika
1 tablespoon floor cumin
½ teaspoon cayenne pepper
2 giant egg yolks
2 medium garlic cloves, finely grated
Kosher salt and floor black pepper
1 pound floor pork
2 tablespoons grapeseed or different impartial oil
4 hamburger buns, toasted
Instructions:
In a big bowl, mix the panko, yogurt, garam masala, paprika, cumin, cayenne, egg yolks, garlic, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water. Utilizing a fork, mash the combination right into a clean paste. Add the pork and blend along with your arms till evenly mixed. Type into 4 patties, every about 4 inches in diameter, place on a big plate and refrigerate for quarter-hour.
In a 12-inch nonstick skillet over medium, warmth the oil till barely smoking. Add the burgers and prepare dinner till effectively browned, 7 to eight minutes. Flip, cut back to medium-low and proceed to prepare dinner till the patties are effectively browned on the second sides and the facilities attain 160°F, one other 5 to 7 minutes. Switch to a clear plate, tent with foil and let relaxation for five minutes. Serve on the buns with extra yogurt on the facet.
For extra recipes, go to Christopher Kimball’s Milk Avenue at 177milkstreet.com/ap
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