SAMOSA-SPICED BURGERS

• 份量: Serves 4 45 minutes

配料

2 teaspoons Diamond Crystal kosher salt, divided

1 teaspoon garam masala*

Freshly cracked black pepper

1 pound (455 g) ground beef (80:20 lean-to-fat ratio)

1 small garlic clove, peeled

1 green bird's-eye chili, seeds removed

1/4 cup (10 g) loosely packed fresh mint leaves*

¼ cup (10 g) packed fresh cilantro leaves*

1 tablespoon fresh lemon juice*

¼ cup (60 ml) mayonnaise

2 tablespoons canola oil, divided

1 medium yellow onion," very thinly sliced

4 slices (3 to 4 ounces/84 to 112 g) pepper Jack cheese*

4 potato buns," split

*INSTEAD OF .

Garam masala, use another savory spice blend or aromatic single ground spice, like cumin

Bird's-eye chili, use ½ jalapeño with seeds

Mint, use more cilantro

Cilantro, use more mint or other tender herb, like dill or parsley

Lemon juice, use lime juice

Yellow onion, use sweet or red onion

Pepper Jack cheese, use American or cheddar cheese

Potato buns, use sesame or brioche buns

步骤

Combine 1½ teaspoons of the salt, the garam masala, and lots of pepper in a small bowl.

Divide the ground beef into four 4-ounce (115 g) portions and roughly shape them into balls. Sprinkle the salt mixture all over.

For the burger sauce, combine the garlic, chili, and remaining ⅓ teaspoon salt in a mortar and pestle. Crush the garlic and chili until pastelike. Add the mint and cilantro and crush to form a rough paste Stir in the lemon juice and transfer to a small bowl. Add the mayonnaise and stir to combine. Set aside until ready to assemble.

Heat a large, well-seasoned cast-iron skillet over high heat until very hot. Add 1 tablespoon of the canola oil and, working in batches of two, add the ground beef balls to the skillet. Working quickly, using a spatula or a burger press, press down to compress the meat into a ¼-inch-thick patty. Top with one-quarter of the thinly sliced onion and press it into the burger. Repeat with the other patty. Once nicely browned on the underside, 2 to 3 minutes, carefully flip the patties. Top with a slice of pepper Jack cheese and cover the cheese with the top bun, cut side down. Toast the bottom buns in the skillet alongside. Cook for another 3 to 4 minutes, until the cheese is melted, the top bun is warm, and the onions are browned. Once the bottom buns are golden brown, transfer them to a plate and spoon over a heaping tablespoon of the sauce. Transfer the patty and top bun onto the bottom bun. Repeat with the other patty.

Repeat the entire process with the remaining ground beef balls, onion, cheese, and burger buns.

备注

I've already mentioned the star power samosas possess (see Samosas Two Ways, page 70), so translating those flavors into a main dish is a no-brainer. Here, garam masala and salt season classic smashburger patties before they get a quick sear in a very hot pan. The technique for this burger is borrowed from Oklahoma-style smashburgers, where very thinly sliced onions are adhered directly onto the burger balls then frizzled in the beefy, fatty drippings from the meat.

The combination of that spiced, oniony patty with pepper Jack cheese and this burger sauce is what makes this burger truly crave- able. When I say burger sauce, I really mean a mayo with green chut- ney energy thanks to crushed chilis, herbs, garlic, and lemon juice that get stirred in, perfect for cutting through the richness of the beef and cheese. I love potato buns for this because their slightly sweet quality helps balance the savoriness of the burger. If I were to use sesame or

brioche buns, l'd probably add ½ teaspoon sugar to the burger sauce to

help tame the tang