For the fourth installment of our summer recipe series, Northeastern executive chef Tom Barton shares a burger with more than a dozen ingredients—but none of them are beef. He suggests cooking it on a flattop or pan to get a good sear.
Before you begin, listen to Northeastern executive chef Tom Barton explain the dish and offer a few cooking tips:
Indian street burger
Yields four servings
1/3 cup grape seed oil
1 tablespoon ginger paste
1 tablespoon garlic paste
1 pound onions, medium dice
2 Thai green chiles, chopped
1 teaspoon chili powder
1 tablespoon coriander seeds, crushed
Salt to taste
Ground black pepper to taste
1 pound tomatos, diced small, no seeds
2 tablespoons tomato paste
1 cup corn, cooked
1 cup chickpeas, cooked
1 cup potatoes, small dice, steamed
1 cup peas, cooked
½ cup tamarind date paste
Vidalia onion, sliced as needed
Tomato, sliced as needed
Boston lettuce, leaves as needed
Whole wheat bun as needed
1. In a pot add the oil, sauté the ginger and garlic pastes, then add the onions and sauté. Add the green chiles and the spices, then sauté for approximately five more minutes. Add the tomatoes and cook on a very low flame until they completely break down. Add the vegetables and the tamarind and cook for another 15 minutes.
2. Form the mixture into patties and sauté.
3. For assembly: Add the Vidalia onion slices, fresh tomato slices, and Boston lettuce to the patties and then serve on a whole wheat bun.