chef Adam Moore Aussie Beef & Tikka Masala Burger
- Prep time 10Min
- Cook time 10Min
- Technique Grill, Pan Fry / Saute, Sear
- Meat Beef
- Cut Ground
- Serves 4
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 to taste
Dill-Lemon Yogurt:
- 1 cup juiced lemon
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon chopped fresh dill leaves
- 1 teaspoon chopped fresh mint leaves
- 1/2 crumbled feta cheese
Garnish:
- 4 split potato buns each
- 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 ground 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 cook
For the dill-lemon yogurt, combine all ingredients in a bowl and mix well. Season with salt and pepper. Keep at room temperature if using immediately, or refrigerate until ready to use. Bring to room temperature before serving to prevent chilling the burger when garnishing
To prepare, preheat a skillet over high heat. Add the burger patties and press lightly with a spatula to form a crust. Cook until browned on the bottom, then flip and cook to your desired doneness, about 3-4 minutes per side for medium rare, 5-6 minutes for medium, or longer for well done. Remove the burgers from the pan and add the burger buns, cut sides down, to toast until golden, about 1 minute
Assemble the burgers starting with the potato bun bottom, 1 tablespoon of tikka masala sauce, the hamburger patty, a slice of tomato, 3 slices of onion, and ½ cup shredded lettuce. Spread 1 tablespoon of dill-lemon yogurt on the bun top and place it on the burger. Serve immediately with your favorite side
For a low-carb option, replace the buns with lettuce and keep the beef ground instead of forming patties.
