Ka Na Burger
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Serves: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes
INGREDIENTS
500g of beef/lamb/chicken
2 tbsp of Ka Na Masala Curry Base (Medium or Hot)
½ tsp of Ka Na Garam Masala
Accompaniments
4 Brioche Burger buns
Baby Lettuce leaves
Large Plum Tomatoes sliced
Red onion sliced into rings
Burger Sauce
4 tblsp of natural set yogurt
2 tsp of concentrated mint
1 tbsp of mayonnaise
Sprinkle of garam masala
Salt to taste
METHOD
1. Add 2 tablespoons of curry base to your meat and mix in really well (best to use your hands so incorporates all the curry base)
2. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
3. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
4. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
5. Heat the barbecue or your griddle pan to medium hot Lightly brush one side of each burger with vegetable oil.
6. Place the burgers, oil-side down, on the barbecue or griddle pan. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.
7. Oil the other side and then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
8. Cooking time will differ depending on what meat you are using.
9. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
10. Slice four burger buns in half. Place, cut-side down, toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment. Mix all the burger sauce ingredients together and drizzle over your burger.
