Hamburger Kebabs with Fresh Red Chutney with Almonds

Tired of the same old burger?

I love a good burger, but I'm always looking to try new things...and lately Madhur Jaffrey has been my "go to" when it comes to finding new recipes.  So this burger recipe from Pakistan...OK, I don't think they call them burgers...Chappal Kebab or Chapli Kebab (I've seen it spelled both ways), comes from her book Madhur Jaffrey's Quick and Easy Indian Cooking.  These kebabs are the specialty of the city of Peshawar in Pakistan.  They are spicy and oh so good.

These little burgers have some real kick...from spices and hot peppers!  And while most of the ingredients are easy to find, the besan(chickpea flour) might be a different store.  I bought mine at a Middle Eastern Grocery, but Indian stores carry it too and you can always buy it online.

I made my burgers from beef, but lamb would work well too...and of course you can adjust the heat to your preference...Madhur recommends up to one chile for each kebab...so that would be 10 chiles!!!  Two was perfect for me!

Hamburger Kebabs

adapted from Madhur Jaffrey's Quick and Easy Indian Cooking

1 tbs besan (chickpea flour)

1 & 1/2 lbs ground beef

6 tbs coarsely chopped cilantro

2 serrano peppers, finely chopped (do not remove seeds)

1 tsp ground cumin

1 tsp ground coriander

1 tsp freshly ground black pepper

1 & 1/4 tsp salt

1/2 lightly beaten egg

3 to 4 tbs vegetable oil

In a small skillet over medium heat, toast the chickpea flour; stirring until it has turned a light brown color.  Put into a bowl along with the remaining ingredients, except the oil.  Mix well with your hands and form into ten 2-inch balls.  Flatten the balls into 3-1/2 inch patties.  In a large nonstick skillet over medium-high heat, add 2 tbs oil.  When oil is hot add the patties in a single layer.  Turning them every 20 seconds or so, until they are browned on both sides, about two and a half minutes.  Remove to a plate and add the remaining oil and cook the remaining patties.

These could be eaten on a hamburger bun...but for a more authentic meal, cut in half and served rolled in naan or in a pita with fresh red chutney(recipe follows) and little salad(lettuce, tomato, onion).

And don't dare skip the chutney!

 

I really had my doubts about the chutney...I'm not a huge fan of mint, so I was worried this would be way to minty for me.  But it wasn't...Spicy and refreshing.  Just a great flavor!

Fresh Red Chutney with Almonds 

adapted from Madhur Jaffrey's Quick and Easy Indian Cooking

1/2 large red bell pepper, seeded and coarsely chopped (I used a whole medium sized)

20 large fresh mint leaves or 30 smaller ones, coarsely chopped

2 tbs fresh lemon juice

1 clove garlic, peeled and coarsely chopped

1/2 tsp cayenne pepper

1/2 tsp salt

freshly ground black pepper

1 tbs slivered almonds

In a blender or a food processor, add the red bell pepper, mint leaves, lemon juice, garlic, cayenne pepper, salt, and black pepper.  Blend until smooth.  Add the almonds and blend again.  A few bits of almonds can be left.  Pour into a bowl and season with additional salt and pepper if needed.

This chutney will keep for a few days well covered in the fridge.