I love hamburgers. But I hate manning the bar-b-q. I actually hardly know how to turn one on and I'm sure it's simple, but the whole deal with gas and coal and cleaning the grill...it's just too much for me to handle. So for those nights when I don't have some beefcake to man the barbie, I like to take my meat to the stove. This recipe literally packs sauteed ginger, garlic, and a flurry of fresh herbs directly into the patty. A topping of tomato, curry ketchup, creme fraiche, and caramelized onions finish off the bite. And while I used some sturdy pieces of cabbage, because that was what was in my fridge, this burger would pair well with the traditional bun or a more festive substitute, like some pita bread. It's a great dish for one, two, or ten and can be easily cooked to order. - Sodium Girl —Sodium Girl
Test Kitchen Notes
This is a deeply satisfying burger. The ginger, garlic, cilantro and chives make for a great tasting patty but it isn't until you get to the curry ketchup and caramelized red onions, all with hints of sesame oil, that it comes "off the hook". I would put it in the category of Filipino/Indonesian soul food for sure and I wouldn't be afraid to add a little extra of the herb mix to the patties. I opted for no creme fraiche or bun but instead went with a green cabbage Thai-style slaw. Wherever you take this just realize it is one fantastic burger to have in your arsenal of ground beef recipes. - thirschfeld —The Editors
cloves garlic, diced
fresh ginger, diced
fresh mint, chopped
fresh cilantro, chopped
fresh chive, chopped
ketchup (no salt added if needed)
pepper and cumin (each)
red onion, sliced
burger buns, cabbage, or pita bread
or more slices of tomato, heirloom if you can find it
In a saute pan, heat 1 tablespoon of the sesame oil over medium-high heat. When oil is hot, add garlic and ginger and be sure to stir so that they don't burn. Cook for 5 minutes or until the garlic takes on a nice shade of golden-brown. Take off heat.
Place your hamburger meat in the mixing bowl and add the pepper, cumin, herbs, ginger, and garlic. Mix all the ingredients together with your hands. If it seems as if the burger will not hold a patty, you can also add one egg to the mixture.
Heat second tablespoon of oil in the pan and when hot, add your patties (make sure the pan is big enough that they aren't crowded). Cook 5-10 minutes on each side.
While the burgers get a nice sear, mix your ketchup and curry together in a separate bowl.
Once your patties have cooked on both sides, take them off the pan to rest. Add your onions to the pan, in the meat juices, and allow them to cook and caramelize for approximately 5 minutes.
To plate, place patties in buns, cabbage, or pita bread (choose your own ending, if you will!). Layer the accoutrements in the following order: tomato, ketchup, creme fraiche, and onions. Dig in and let the curried juices flow!
In January of 2004, I received a diagnosis that changed my life. I was diagnosed with Lupus, an autoimmune disease that in my case attacked my kidneys and brain. Due to the intensity of the initial “flare up” of the disease, I became renal insufficient and eventually faced kidney failure. Amazingly, through great medicine, wonderful family and friends, and an enormous amount of support, I became stronger and healthier and miraculously, my kidneys partially regenerated. I no longer depend on dialysis and by regulating my diet, I depend on fewer medications. Five years later, I work part time and live a full and utterly enjoyable life. My dietary restrictions have transformed into a real passion for food and I hope to be able to pass along my favorite finds to others facing similar dietary challenges. Be creative, be friendly, and be full!