Hamburgers from One Spice, Two Spice: American Food, Indian Flavors by Floyd Cardoz and Jane Daniels Lear

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on March 10, 2014

    This is the first recipe from this book we tried. The burgers were really more suited to be a meatloaf, and next time I will make it into a loaf instead of individual patties. Having said that, we loved the flavor profile and would change nothing further. I served the burgers with a Honey Bee gouda, grilled onions and a mayo mixed with chutney. If I make it into a meatloaf next time I might top it with a tamarind spiced ketchup and serve it with a raita. Note that www used GF breadcrumbs in place of panko. The browning was fantastic so if I do it as a meatloaf, it will be a free standing one, allowing all the sides to brown.

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