+
0 (0)

Categories: Main courses, Quick and easy

Parsiburgers

Parsiburgers
Ricardo DeAratanha / Los Angeles Times

On the Indian restaurant circuit, it's mainly generic Indian fare on the menu, with a heavy northern bias. To experience the diversity of India's culinary landscape, your best bet is to be invited to someone's home. Happily, recent cookbooks such ... Read more

Total time: About 40 minutes | Serves 4 to 6
Note: Adapted from "My Bombay Kitchen" by Niloufer Ichaporia King. This is a streamlined version of conventional Parsi kavabs (kebabs). "With a baked potato and a salad ... they make a perfect lean, comforting lunch or dinner," King writes.
  • 1 pound ground chicken, turkey or lean pork
  • 1 small red or yellow onion, or 4 green onions, finely chopped (about 1/2 cup)
  • 6 1/4 -inch slices peeled fresh ginger, finely chopped
  • 2 to 4 green chiles, finely chopped
  • 1/2 cup (or to taste) chopped fresh coriander (cilantro) leaves and stems
  • 1/4 cup chopped mint leaves (optional)
  • 1 large egg
  • 1/2 teaspoon salt
  • oil for cooking

Step 1In a large bowl, combine the ground meat, onion, ginger, chiles, fresh coriander, mint (if desired) and egg. Season with salt and mix thoroughly. Shape into 4 to 6 flat patties about 1-inch thick.

Step 2Heat a large cast-iron or heavy-bottomed skillet with the merest film of oil over medium-high heat. Reduce the heat to medium and fry the burgers on both sides until brown, about 7 to 12 minutes a side, depending on the thickness. If the burgers are browning too quickly, reduce the heat to medium-low. Serve immediately.

Each of 6 servings:
124 calories; 14 grams protein; 3 grams carbohydrates; 1 gram fiber; 7 grams fat; 2 grams saturated fat; 85 mg. cholesterol; 253 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Barley porridge with mushrooms, herbs and poached egg
Braised chicken and sausage with green olives
Stew of quick duck confit and fresh fava beans
Mediterranean poached striped bass