Mumbai Aromatic Spiced BBq Burger- pure gourmet

Mumbai Aromatic Spiced BBq Burger- pure gourmet
 
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This recipe was uploaded
by Bipins Masala

 
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Ingredients

Ingredients
Method
 
  • 600g of lean lamb (or substitute with chicken or pork)
  • 1 Sheek masala fresh herbs & spice blend from Bipins (www.curryfusion.net)
  • 1 small onion -finely chopped
  • 1/4 of red bell pepper - finely chopped
  • Mint Yoghurt chutney
  • 1 cup of natural yoghurt
  • 1 tsp of mint sauce
  • 2 tsp chopped fresh coriander leaves
  • 1/2 crushed garlic clove
  • mixed leaf salad
  • chopped red onion
Mix in the masala, onions and the red pepper into the minced meat using two forks, so as to avoid the meat warming up. Form into burgers and return back to the fridge to set. bbq over charcoals or grill tiill cooked.

To make the mint dressing add the coriander, mint sauce and a freshly chopped chilli, finely chopped garlic. Season to taste.

Serve in a half pitta pocket with green leaf salad, with a little onion and a tsp of the mint dressing. Job done.

Mumbai Aromatic Spiced BBq Burger- pure gourmet

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This recipe was uploaded by Bipins Masala

 
 
A simple to make and very very delicious burger that will set your taste buds alight. You can bbq over charcoals for that flame grilled smoky flavour or grill or simply pan-fry. Best served in pitta bread pocket with a little green salad, onion and mint yoghurt dressing. A perfect party dish or starter. The lamb works really well with the sheek masala (available online from www.curryfusion.net) which is traditionally prepared with fresh Indian herbs and authentic whole ground spices. Alternatively, try the Garam or Gam or Jeera masala. Simply add the masala which has all the spices professionally put together. No need to add anything else.

Method


Mix in the masala, onions and the red pepper into the minced meat using two forks, so as to avoid the meat warming up. Form into burgers and return back to the fridge to set. bbq over charcoals or grill tiill cooked.

To make the mint dressing add the coriander, mint sauce and a freshly chopped chilli, finely chopped garlic. Season to taste.

Serve in a half pitta pocket with green leaf salad, with a little onion and a tsp of the mint dressing. Job done.
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