Wednesday, June 22, 2011

Curry Burger

I am a big fan of this burger! It's a bit spicy and a bit sweet and tastes very much like juicy hamburger. Since I prefer my meat to taste like itself even after it's been seasoned, this was a big selling point. The burger was supposed to be topped with mango chutney and served open-faced, but as I'm not a bit fan of either open burgers or toppings, I made this a topping-less closed burger. And it was yummy.

1 tablespoon finely chopped scallion (I used about half a scallion)
1/8 teaspoon curry powder
1 dash hot sauce (I used a couple dashes, really, of Worcestershire sauce)
1/8 teaspoon salt
about 1/4 pound hamburger or other ground meat
1 teaspoon vegetable oil
1 Weight Watchers multigrain flat roll

you'll also need:
a small non-stick skillet
a spatula
a small bowl

1. combine the scallion, curry powder, hot sauce and salt in a small bowl. Mix them together a bit.
2. add the hamburger, and gently stir the seasonings into it with a fork. When combined, shape it into a patty that sticks together slightly loosely, using your hands. Wash your hands because you're afraid of poisoning yourself with raw meat (or because you're just, you know, responsible).

3. in the skillet, heat the oil over medium heat until it gets warm. Put in your burger: be sure to swirl it around a bit so it gets lots of the oil under it. Wash your hands again because you've touched raw meat.
4. let it cook, untouched, until it's browned slightly more than halfway up the sides. Flip it over with the spatula, and press down. By now, the hot oil will be jumping all over the place, covering that part of your stove in a nice sheen. Press down again. Feel the sizzle!
5. toast your bread / bun in the toaster on a low-ish setting. You just want it warm and slightly crisp.
6. when the burger is  just done, put it in its bun. Yum!

I got this recipe from Serves One.

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