My loved ones have been quietly insisting (not quite nagging) that I continue to chronicle my adventures in the world of food, and for all of their rightness — I do so hate it when I’m not in the right, rare as it may be — I simply haven’t had the inclination.\u00a0 I promised updates on DC Restaurant Week which, my lord, was back in August, and failed to deliver.\u00a0 I apologize.\u00a0 They will come… eventually.<\/p>\n
I know I’ve commented on this before, but the most peculiar thing about writing, and probably most things in general, is that while I constantly want <\/em>to write, I often never do unless the act itself is taking the place of something I don’t <\/em>want to do.\u00a0 As I write this, for example, I should really be fixing up my Georgetown applications (because I’m daft enough to want to go back to graduate school) or at the very least be preparing a new playlist for my iPod.\u00a0 But here I am, blogging for you.<\/p>\n The year is almost over and I will, hopefully, have some things to talk about:\u00a0 my thoughts on my food progress in 2010; my almost vulgar obsession with Nigella Lawson; experiments with my new camera; goals for 2011 (think: macarons!).\u00a0 Until then, my peaches, fiddle with this recipe, which I created when Matt expressed a desire for turkey burgers or Indian food for dinner one night.<\/p>\n There is no picture to accompany it, and its title is pure kitsch and more than likely offensive; in any case, these do taste wonderful and are scrumptiously moist.<\/p>\n Bombay Bao Burger with Cucumber Raita Dressing For the Burgers:<\/p>\n 1 onion, chopped For the Raita Dressing:<\/p>\n 1 cucumber, peeled, seeded and chopped 4 crusty rolls, toasted Place the chopped cucumber in a colander in the sink and liberally sprinkle with kosher salt.\u00a0 Let stand for 20 minutes, until a fair amount of moisture has been drawn out from the cuke.<\/p>\n Heat 1 tbsp of vegetable oil in a nonstick skillet over medium-high heat until the oil is quite hot, almost shimmering.\u00a0 Add the onion, ginger, garlic, and serrano pepper to the pan and saute, stirring occasionally to prevent serious burns, until the onions just begin to color.\u00a0 Stir in tomato paste and cook for one to two minutes more (the tomato paste should lose its vivid redness and begin to brown).\u00a0 Add 2 tsp garam masala, 1\/4 tsp cumin, fenugreek, and 1\/2 tsp of kosher salt to the pan and stir to coat the veg.\u00a0 Cook for one to two minutes; it should look hideous and glumpy and be very fragrant.\u00a0 Set aside to cool.<\/p>\n Meanwhile, make the raita.\u00a0 Pat dry the cucumber to remove any salty overkill.\u00a0 In a bowl, whisk together yogurt, mayo, garam masala.\u00a0 Stir in the cucumber.\u00a0 Check for seasoning:\u00a0 as the cucumber was already quite heavily salted, you may not need that much salt.\u00a0 Do it to taste:\u00a0 you’ll know it’s properly salted when you can distinctly notice the sweetness of cucumber, the tanginess of yogurt, and the spicy undertones of garam masala.\u00a0 Stir in parsley or cilantro to taste.<\/p>\n In a large bowl, combine ground turkey, cooled onion mixture, egg, bread crumbs, ketchup, cornstarch, yogurt, 1 1\/2 tsp garam masala, cumin, and 1\/2 tsp of kosher salt.\u00a0 Do not overwork!\u00a0 We want the mixture to be light.\u00a0 Do a patty test:\u00a0 in the pan you fried the onion mixture, place about a teaspoon of the meat mixture and fry until done.\u00a0 Taste the patty and adjust for salt.<\/p>\n Divide the meat mixture into four patties (these are quarter-pounders, baby!).\u00a0 I go for flatter (rather than thick) burgers.\u00a0 They are quite large so, unless your pan is a king of surface area, you may have to do this in batches.\u00a0 Heat a nonstick skillet over medium- to medium-high heat.\u00a0 When the pan is very hot, add 1 tbsp vegetable oil and the patties.\u00a0 They should sizzle.\u00a0 Cook until the bottom of the patty is nice and browned, about 3-4 minutes.\u00a0 Carefully flip patties and cook until the other side is brown.<\/p>\n With pot lid in hand, carefully pour 1\/4 cup (you may need more depending on pan size) of the hottest tap water in the pan.\u00a0 Careful!\u00a0 It’ll sizzle and spit!\u00a0 Clamp on the lid and cook over medium heat until most of the water has evaporated, about five minutes.\u00a0 Remove lid, and continue cooking until the pan is pretty much dry, being careful not to let the burgers burn.<\/p>\n Serve on a crusty roll with a slice of tomato, a romaine leaf, and the raita.<\/p>\n","protected":false},"excerpt":{"rendered":" My loved ones have been quietly insisting (not quite nagging) that I continue to chronicle my adventures in the world of food, and for all of their rightness — I do so hate it when I’m not in the right, … Continue reading
\n<\/span>Serves 4.<\/em><\/p>\n
\n1, 1″-knob fresh ginger, peeled and minced
\n3 cloves garlic, minced
\n2 serrano peppers, seeded (optional) and minced
\n1 1\/2 tbsp tomato paste
\n3 1\/2 tsp garam masala, divided
\n1\/2 tsp cumin, divided
\n1\/4 tsp fenugreek
\n1 lb ground turkey
\n1\/2 cup unseasoned bread crumbs
\n1 egg, lightly beaten
\n1 tbsp ketchup
\n1\/2 tsp cornstarch
\n1 tbsp plain, non-fat yogurt
\nKosher salt
\nVegetable oil<\/p>\n
\n1 cup plain, non-fat yogurt
\n1 tbsp mayonnaise
\n1\/8 tsp garam masala
\nKosher salt
\n1-2 tsp fresh chopped cilantro or parsley<\/p>\n
\n4 slices tomato
\nRomaine lettuce leaves<\/p>\n