There are very few foods that my husband gets excited about. One of those items that always perks up his ears are burgers. I have never been much of a beef eater, but my husband enjoys it. It seems that everytime he is not travelling I seem to be cooking a burger. So I have decided to start a Burger of the Week (BOTW) post. Now, don’t expect a BOTW every week, because you will probably only get one when the husband is in town. It should be fun either way.

For my first BOTW, I give you Curry Garlic Sliders. Sliders are more like mini-burgers. They are just as tasty as a big burger, but you can have more than one without feeling guilty! I found this recipe on Epicurious.com. I made barely any changes, with the biggest one being that I went with beef instead of turkey meat. Let me say that my favorite part of this recipe was the ginger in the burger. It gave a refreshing twist to the piece of meat. If I were to make it again, I might even leave out the sauce. The sliders were so flavorful by themselves, you can pretty much go condiment-less.

Enjoy!

Curry Garlic Sliders

The Ingredients

For the Sauce:

• 1 cup fat-free mayonnaise, divided
• 6 1/4 teaspoons curry powder, divided
• 1 1/2 tablespoons plain yogurt
• 1 1/2 tablespoons ketchup
• 1 garlic clove, minced

For the Burgers:

• 2 pounds ground beef
• 6 tablespoons chopped fresh cilantro
• 1/4 cup minced green onions
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons ground cumin
• 3/4 teaspoon hot chili powder or Hungarian hot paprika (I used Ground New Mexican Hot Chili)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 12 small dinner rolls, cut horizontally in half, lightly toasted

The Steps

1. Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
2. Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
3. Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
4. Place patties on bottom halves of rolls. Top each patty with sauce. Add some cucumber and red onion slices. Cover with roll tops.

This entry was posted on Wednesday, April 11th, 2007 at 10:42 pm and is filed under Appetizer, Beef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.