GARLIC CURRY BURGERS
Heavy on the garlic and light on the curry makes this burger a great change from your standard burger.
Provided by AYLIX
Categories Main Dish Recipes Curries
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat.
- In a bowl, mix the beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder, and steak seasoning. Form the mixture into 8 patties.
- Grill the patties over indirect heat for about 5 minutes on each side, or until done.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 5.5 g, Cholesterol 99.5 mg, Fat 15.1 g, Fiber 0.9 g, Protein 23.4 g, SaturatedFat 6 g, Sodium 450.5 mg, Sugar 2.3 g
PAKISTANI KIMA (HAMBURGER CURRY)
A really easy one skillet meal made with ingredients I can find in my Wisconsin kitchen. Full of flavor and not too spicy; my kids love this. From Mennonite cookbook More-With-Less.
Provided by Kaarin
Categories Curries
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in butter till soft.
- Add meat and brown well.
- Stir in curry powder and seasonings, and remaining vegetables.
- Cover and simmer 25 minutes, stirring several times and adding more water if needed.
- Serve with rice.
Nutrition Facts : Calories 362.6, Fat 21.1, SaturatedFat 9.8, Cholesterol 80, Sodium 831.2, Carbohydrate 23.9, Fiber 4.8, Sugar 4.8, Protein 20.5
CURRIED BEEF
Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.
Provided by Diana 2
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan, over medium heat.
- Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
- Add beef, and stir until meat is browned and well coated with the spice mixture.
- Add broth, thyme, salt and pepper. Bring to a boil.
- Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
- If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.
Nutrition Facts : Calories 302.7, Fat 20.5, SaturatedFat 6.8, Cholesterol 79.4, Sodium 901, Carbohydrate 7.4, Fiber 2.1, Sugar 2.4, Protein 23.6
GROUND BEEF CURRY
Indian influence is apparent in this as-good-as-authentic rice and beef bowl.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in 12-inch skillet, cook beef, onion, garlic and gingerroot over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
- Stir remaining ingredients except cilantro into beef mixture. Reduce heat to medium. Simmer uncovered 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Serve beef mixture over rice. Garnish with cilantro.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 45 mg, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 4 g, TransFat 1/2 g
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
PAKISTANI GROUND BEEF CURRY
This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.
Provided by danie
Categories World Cuisine Recipes Asian Pakistani
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
- Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g
MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS
This recipe was inspired by my recent trip to Malaysia in August 2009. I went to visit my father's parents in Penang, the city in which my father was born and raised. Although I'm of Chinese background, my father often integrates Malaysian flavors in his cooking. One of his most popular dishes is his yellow curry, which is a staple of Malaysian Indian food. His traditional curry is rather time-intensive and laborious. I decided to take a simpler approach, making the traditional Malaysian Indian flavors more accessible to my grad student schedule.)
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 41
Steps:
- Preheat a grill to medium and lightly grease the grates with canola oil.
- Drizzle the red pepper, jalapeno and sliced onions with olive oil, and season them with salt, pepper, to taste, and curry powder. Grill the vegetables over medium heat until they have grill marks and are softened, approximately 5 minutes. Allow them to cool, then peel off the skin of the red pepper. Finely chop the onions and pepper and set aside. Reserve the jalapeno for the aioli.
- In a small saute pan over medium heat, add the 2 tablespoons olive oil, 1/4 cup curry powder, the grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala, if using. Allow the spices to toast in the oil until fragrant and become slightly darker in color, approximately 2 to 3 minutes (If this mixture seems dry, feel free to add a little more oil to the pan.) Allow the spices to cool slightly.
- In a medium-sized bowl, use a fork or chopsticks to combine the beef, the spice mixture, the grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season with salt and black pepper, to taste. Cover the mixture with plastic wrap and refrigerate for at least 1 hour (Marinating overnight is even better to help the flavors marry.)
- Remove the burger mixture from the refrigerator, and divide it into 4 equal-sized quadrants. Brush the patties with olive oil, season both sides with salt and pepper, and put them the grill. Cook the patties to medium-rare or medium doneness, about 3 minutes on the first side, then 4 to 5 minutes on the second side. Make sure to rotate the patties once on each side to achieve nice crosshatch marks. Once cooked, transfer the patties to a plate and tent them with aluminum foil. Allow them to rest for at least 10 minutes.
- Combine the mayonnaise, mint, green onion, grilled jalapeno, garlic, curry powder, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion and jalapeno remaining. Season the puree with salt and black pepper, to taste. Set aside.
- In a small bowl, toss together the fried onions with the garam masala until they are evenly dusted with the spice. Set aside.
- While the burgers rest, halve the brioche rolls, and put them, cut side down, on the grill grates. Toast until they are a light golden brown, about 10 seconds. Set aside.
- To serve, generously spread 1 tablespoon of aioli onto each side of the rolls. Press 4 to 5 slices of cucumber into the mayonnaise on the bottom of the roll. Top the cucumbers with a handful of baby lettuce, then a burger patty, and finally, approximately 1/4 cup of the fried onion mixture. Cover with the top of the buns and serve immediately with a side salad and the Grilled Sweet Potato Fries.
- Add the egg yolk, salt, dry mustard, and sugar to a large bowl. Whisk by hand or with an electric mixer until combined. Pour in the lemon juice and vinegar and whisk once more.
- While whisking continuously, very slowly drizzle in the canola oil. Keep drizzling until the mixture has emulsified and the entire cup of oil has been incorporated into the egg mixture. Refrigerate in an airtight container for up to 2 weeks.
CURRIED HAMBURGER
This one is similar to the hamburger Stroganoff recipe I posted. Some people get nervous about curry. I don't blame them. Too much curry can be very spicy if you're not used to it. However, I love the flavor it brings to many recipes, especially this one.
Provided by Taimane Scanlan
Categories Burgers
Time 25m
Number Of Ingredients 5
Steps:
- 1. Brown hamburger on high in large skillet. Drain fat. Add onions. Cook till translucent.
- 2. Add flour and coat hamburger. Add milk. Cook till bubbly. Lower heat. Add curry powder. I usually add to taste, but one tablespoon should be good. Stir and simmer for 15 minutes. Stir while cooking.
- 3. Serve over rice or noodles. Rice is best.
- 4. **You might consider adding some of your favorite veggies, like carrots, Zucchini or mushrooms. Some people like to add raisins, but I don't. I like it as is.
QUICK AND EASY HAMBURGER CURRY
Make and share this Quick and Easy Hamburger Curry recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet.
- Saute onion and garlic.
- Add ground beef.
- Brown.
- Stir in remaining ingredients.
- Cover and simmer 25 minutes.
- Serve with rice.
CURRY TURKEY BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 5 burgers
Number Of Ingredients 29
Steps:
- Toppings:
- Combine first 8 ingredients and form into 5 patties.
- Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
- Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
- Garnish:
- Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.
CURRIED GROUND BEEF WITH PEAS AND POTATOES
Meat and potatoes come together with savory curry powder in this super simple weeknight curried ground beef skillet.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
- Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.
- While the beef is cooking, peel and cube the potato into ½-inch pieces.
- Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.
- Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
- Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 293 kcal, Carbohydrate 12 g, Protein 16 g, Fat 20 g, Sodium 399 mg, Fiber 2 g
GROUND BEEF CURRY
Minced Curry - an easy meal with earthy and aromatic flavors made with minced or ground beef, potatoes, peas flavored with curry powder, paprika, ground ginger and other spices. Guaranteed for a fabulous meal even on busy weeknights!
Provided by Imma
Categories Main
Time 25m
Number Of Ingredients 16
Steps:
- In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and chili pepper sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Followed by tomatoes, continue cooking for about 3 minutes
- Add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined
- Pour in water then , bring to a boil then simmer for about 15 minutes or more until potatoes are tender.
- Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
Nutrition Facts : ServingSize 1 cup, Calories 371 kcal, Carbohydrate 19 g, Protein 19 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 96 mg, Fiber 4 g, Sugar 2 g
GROUND BEEF CURRY
Easy ground beef curry with tender minced beef, potatoes, tomatoes and aromatic curry sauce.
Provided by Khin
Categories Main Course
Number Of Ingredients 18
Steps:
- Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.
- In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.
- In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.
- When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.
- Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.
- Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.
- Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.
Nutrition Facts : Calories 689 kcal, Carbohydrate 26 g, Protein 30 g, Fat 52 g, SaturatedFat 13 g, Cholesterol 107 mg, Sodium 1879 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
GROUND BEEF CURRY (BEEF KEEMA CURRY)
Beef Keema curry is a simple Indian ground beef curry. With a few everyday ingredients, you can make a delicious Indian curry in no time - perfect for a busy weeknight dinner!
Provided by Holly Ford
Categories Dinner Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium heat, add the onion, garlic, ginger and cook until soft.
- Add the spices and stir for a few seconds. Add the ground beef and cook until browned. Season lightly with salt and pepper.
- Add the tomatoes and stir. Pour the chicken stock and stir to combine. Cover with a lid and simmer for 10 minutes over med-low heat.
- Add the soy sauce and stir. Season more with salt and pepper if needed. Add the peas and simmer for 5 more minutes
- Lastly add the cilantro and serve with basmati rice or naan bread.
Nutrition Facts : Calories 408 kcal, Carbohydrate 15 g, Protein 25 g, Fat 28 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 82 mg, Sodium 422 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 15 g, ServingSize 1 serving
GROUND BEEF AND POTATO CURRY
A very easy and tasty ground beef curry from the Andhra Pradesh region in India. You can adjust the amount of cayenne pepper , decrease it especially if you are trying to introduce spicy foods to children or to people who are not used to it. Or, you can increase it if you like it hot!!!
Provided by Ranikabani
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan.
- Add onions and saute till they start to turn a light golden colour.
- Add curry leaves, cardamoms, cloves, cinnamon stick.
- Stir and then add ginger garlic paste, methi.
- When onions are a golden colour, add tomatoes and stir.
- Keep heat at medium-high.
- In a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
- Add this to the onion-tomato mixture in pan.
- Let the spices cook for about 3 min.
- Add meat and lower heat.
- Stir frequently to mix the spices in and to prevent the meat from clumping.
- Add a bit of water and potatoes.
- Cover and cook till potatoes are cooked.
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
CURRIED BEEF WITH RICE
This time-tested recipe is a natural outgrowth of raising our own beef and cooking for family of mostly men who love meat and gravy.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.
Nutrition Facts :
KEEMA CURRY RECIPE (GROUND BEEF CURRY)
Easy Keema Curry features ground beef seasoned with garlic, fresh ginger, curry, garam masala, and turmeric. Simmer with tomato paste, fire roasted tomatoes and coconut milk to build a bold, rich sauce. Stir in roasted potatoes, peas, and chopped cilantro at the end to create a hearty beef curry dish that's the pinnacle of easy comfort food with complex flavor!
Provided by Danielle Esposti
Categories Main Dish
Time 40m
Number Of Ingredients 18
Steps:
- Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast 25-30 minutes, flipping once halfway through, until tender and golden brown.
- Heat a dutch oven over medium high heat. Add the ground beef and onion and cook, stirring frequently to break up the beef into smaller pieces. Cook until the ground beef is no longer pink and the onion is translucent, 6-7 minutes.
- Add the ginger and garlic. Sautee, stirring constantly, for 1-2 minutes, until very fragrant.
- Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the the tomato paste is worked into the beef, and the spices are fragrant, about 2 minutes.
- Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce the heat to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, about 10 minutes.
- Stir in the frozen baby peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
- Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and more fresh cilantro, and serve immediately.
Nutrition Facts : Calories 474 kcal, Carbohydrate 40 g, Protein 27 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 676 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
CURRIED GROUND BEEF
This is a spicy dish that is even better the next day, use only Granny Smith apples or other firm apples or they will get mushy while cooking, Serve this over cooked rice or couscous. Adjust all seasonings to taste.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven or large skillet heat oil.
- Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
- Add in the ground beef and cook until browned.
- Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
- Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
- If the mixture is too thick add in some water.
- Season with salt and pepper to taste.
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- Heat a wok or a thick bottom pot over medium heat, add cooking oil. Add ground beef and breakdown into small pieces. Cook 3 to 4 minutes or until fully cooked.
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