+
0 (0)

Mains, 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
  • 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.

HAVE YOU TRIED


Dismembered Goat Cheese Hand in Beet-Blood Orange Splatter
Dismembered Goat Cheese Hand in Beet-Blood Orange Sp...

Badmaash’s Punjabi spiced pumpkin
Badmaash’s Punjabi spiced pumpkin

Warm 'shaking beef' salad with watercress and tomatoes (Bo luc lac)
Warm 'shaking beef' salad with watercress and tomato...

Eggs Florentine
Eggs Florentine

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Salt-cured turkey with focaccia stuffing
Pozole Estilo Jalisco (Jalisco-style pozole)
Soy-brined turkey
Three cup chicken