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Mains, Quick and Easy


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
  • 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.

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.



Dish's Green Goddess dressing
Dish's Green Goddess dressing

Pumpkin pie ice cream with pecan praline
Pumpkin pie ice cream with pecan praline

Basic vinaigrette
Basic vinaigrette

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