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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.

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