| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Kerr |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 1 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves; bashed, peeled and |
|
|
; chopped |
| 1 |
tb |
Curry powder |
| 1/4 |
c |
Dark raisins |
| 1 |
tb |
Freshly squeezed lemon juice |
| 2 |
tb |
Fresh chopped parsley |
| 1 |
tb |
Water |
| 1 |
c |
Cooked brown rice |
| 8 |
oz |
Ground beef |
| 1 |
ts |
Light olive oil |
| 4 |
ts |
English mustard |
| 4 |
|
Whole wheat hamburger buns |
| 1 |
lg |
Tomato |
| 4 |
|
Lettuce leaves |
| 2 |
ts |
Vinaigrette salad dressing |
INSTRUCTIONS
Heat the 1/2tsp oil in a large skillet on high and cook the onions
until just translucent - about 5 minutes. Stir in the garlic and
curry powder and cook for 1 minute. Add the raisins, lemon juice and
parsley. Mix well and transfer to a large bowl. Pour the water into
the hot pan, scrape up the pan residues and add this liquid to the
cooked seasonings.
Stir the cooked rice into the seasonings, then transfer it into a food
processor and puree for 1 minute until well blended but not a paste.
Return the mixture to the bowl, add the freshly ground beef and mix
thoroughly.
Shape the hamburger into 4 patties and lightly brush with the 1tsp
oil. Heat a large non-stick skillet and, without adding any oil, cook
the burgers on medium high for about 4 minutes on each side.
To serve, spread mustard on each bun, slide in the cooked burgers and
garnish with the tomato and lettuce. Drizzle with a little vinaigrette
dressing for extra zest.
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