057/18 – Beetroot Shami Burgers:
When I was reading through Fresh India by Meera Sodha I spotted a recipe for Beetroot Shami Kebabs which looked really nice. In the photo they were shaped like small, slider sized burgers which got me thinking about doing a bigger version as Beetroot Shami Burgers.
The Ingredients:
Everything should be easy to get from the supermarkets.
The Charcoal:
Oxford Charcoal Hardwood Blend – I pushed the charcoal to the back of the KJ then topped up with some fresh charcoal. 2 flamers were used to light 2 parts of the charcoal. Usual method of lid up, both vents fully open for 20 minutes. I left the vents open and the lid up for this cook. The griddle plate went on after 20 minutes to warm up and was placed directly over the lit charcoal.
The Prep:
The recipe says to serve with Naan Bread and I had an idea to try and make them the shape of the burgers. I found a recipe online but left it too late to make the dough as it needed a 3 hour proof so I found another recipe without yeast and a short rise. The dough was made by mixing flour, sugar, salt and baking powder before adding milk and rapeseed oil then mixing for 10 minutes. The dough was left for 15 minutes before it was split into 8 balls, shaped into small, round balls then rolled into thin discs. I was planning to stick these on the griddle before the burgers but I was running late so whacked them under the grill. About 90 seconds per side.
Next up was the Cucumber and Mint Riata: Toasted cumin seeds added to yoghurt, mint leaves, salt and grated cucumber.
The beetroot was topped and tailed then cooked in a pan of water for around 40 minutes until a knife slid in easily. The skins were removed then the beetroot was mashed and heated in the pan for 5 minutes before paneer, lemon juice, ginger, garlic, green chillies, garam masala and salt were mixed in. Once the pan was off the heat chickpea flour and coriander was added. Once the mix was cooled an egg was added and mixed in.
The mix was shaped into 5 burgers and placed on greaseproof paper.
The Cook:
Once the griddle had warmed up a bit I put the burgers on.
Nice sizzle straight off.
After a couple of minutes, flipped.
Time to Plate Up:
What a simple cook! The Naan Breads were covered with Mango Chutney, topped with a Beetroot Shami Burger then Cucumber and Mint Raita
Glorious!
Time to Eat:
Picking up the burger, it was pretty hefty!
The first bite was fantastic!
SUMMARY:
This was a great dish. The beetroot shami burgers were big and hefty but really tasty with a nice hint of spice to them. I ate the first one and felt quite full from it but had to have a 2nd one!
Another good veg dish and one I will do again for sure.
| Cook Difficulty: | 1/5 |
| Cook Duration: | Quick: 1/5 |
| Cook Equipment: | Kamado Joe |
| Cook Method: | Direct / Griddle |
| Charcoal: | Oxford Charcoal |
| Smoking Wood: | N/A |
| Cook temperature: | Unknown |
| Cook time: | 4 minutes! |
| Internal temperature: | Unknown |
| Notes: | No major changes |
THE BOOK:
If you like the look of this recipe you can buy the book from Amazon (£13.60) by clicking the picture below: