Chef Adams Tikka Masala Burger With Aussie Beef
- Prep time 15Min
- Cook time 15Min
- Technique Pan Fry / Saute, Sear
- Meat Beef
- Cut Ground
- Serves 2
These grassfed burgers feature a rich blend of dill-yogurt and Indian spices. Top it off with your favorite veggies and tikka masala sauce for a meal filled with flavor.
Ingredients
Portion size: 1 burger
Tikka Masala Burger:
- 1 pound Australian grassfed ground beef
- 1 tablespoon mild curry powder
- Kosher salt and pepper
Dill-Lemon Yogurt:
- 1 cup lemon juice
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon chopped fresh dill leaves
- 1 teaspoon chopped fresh mint leaves
- ½ cup crumbled feta cheese
Garnish:
- 4 split potato buns
- 4 pieces thinly sliced tomato
- 12 pieces thinly sliced, rinsed red onion
- 2 cups shredded romaine hearts
- 4 tablespoons store-bought tikka masala sauce
Method
-
For the burgers:
Combine the beef, curry powder, and salt and pepper to taste in a small bowl and mix well. Form into ¼-pound patties and refrigerate until ready to use.
-
For the dill-lemon yogurt:
Combine all the ingredients in a bowl and mix well. Season with salt and pepper. If using immediately, keep at room temperature. If not, refrigerate until ready to use. Bring the sauce to room temperature before using to prevent chilling the burger when garnishing.
-
To prepare:
Preheat a skillet over HIGH heat. Add the burger patties and press with a spatula to form a crust during cooking. Cook until browned on the bottom, then flip the burgers and continue cooking to your desired doneness:
- 3-4 minutes per side for medium rare
- 5-6 minutes for medium
- 6+ minutes for well done
Remove the burgers from the pan and add the burger buns, cut-sides down. Toast until golden, about 1 minute.
Build your burger in the following order:
- Potato bun bottom
- 1 tablespoon tikka masala sauce
- 1 hamburger patty
- 1 tomato slice
- 3 onion slices
- ½ cup shredded lettuce
Spread 1 tablespoon dill-lemon yogurt on the potato bun top and place it on the burger. Serve immediately with your favorite side dish.
