Looking to spice up your burger game? We think you’ll love this spin on the classic inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs. The author of this recipe, Samin Nosrat, shares that “what really sets these burgers apart are the flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they’ll add will make all the difference.” You’ll find local, grass-fed ground beef from Lucas Family Farm, organic red onions, and Bakerly brioche burger buns in our Weekly Sale from June 16th – 22nd, so it’s a perfect time to give these a try!
Place coriander seeds in a small saucepan over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate molasses. Scrape the paste into a large mixing bowl. Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg, and 2 teaspoons salt. Use hands to knead the mixture until combined.
Combine ketchup and tamarind paste in a small bowl. Set aside. Combine yogurt, remaining cilantro, remaining jalapeño, mint, and a pinch of sea salt. Set aside. Divide meat mixture into 6 balls, and flatten into thin, 4-inch-round patties. Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
Serve immediately on toasted buns with tamarind ketchup, herbed yogurt, thinly sliced onions, cucumbers, and tomatoes.