Vindaloo Beef Burger with Spicy Pickled Cauliflower on Naan

Ingredients

Here are the following ingredients:

Vindaloo Spice Mix

• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) curry powder
• 1 tbsp (15 mL) garam masala
• 1 tbsp (15 mL) ground coriander
• 1 tbsp (15 mL) ground cumin
• 1 tbsp (15 mL) smoked paprika
• 1 tbsp (15 mL) freshly ground black pepper
• 1 tsp (5 mL) cayenne pepper
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) ground ginger

Burger Patties

• 5 large eggs
• 1 cup (250 mL) mayonnaise
• 3 oz (90 g) grated onion, about ½ cup (125 mL)
• 2 tbsp (30 mL) Worcestershire sauce
• 7 lb (3.15 kg) Ground Beef (Medium)

Pickled Cauliflower

• 4 cups (1 L) rice wine vinegar
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) granulated sugar
• 4 tsp (20 mL) brown mustard seeds, toasted
• 4 tsp (20 mL) curry powder
• 1 lb (500 g) small cauliflower florets, about 4 cups (1 L)
• 5 oz (150 g) julienned carrot, about 2 cups (500 mL)
• 1½ oz (45 g) sliced jalapeño, about ½ cup (125 mL)

Raita

• 1 lb (500 g) grated cucumber, about 3 cups (750 mL)
• 1 tbsp (15 mL) kosher salt
• 2 cups (500 mL) plain Greek yogurt, 2%
• ¼ cup (60 mL) thinly sliced fresh mint (chiffonade)
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) lime juice
• 1 tsp (5 mL) ground coriander
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) freshly ground black pepper

Service

• 1 cup (250 mL) mango chutney
• 16 garlic naan, warmed
• 16 leafy green lettuce leaves
• 32 slices tomato

Preparation

1. Vindaloo Spice Mix: Mix together salt, curry powder, garam masala, coriander, cumin, paprika, black pepper, cayenne, garlic powder and ginger. Measure out ⅓ cup (75 mL) and reserve for service.
2. Burger Patties: Whisk eggs with mayonnaise, grated onion, Worcestershire sauce and remaining Vindaloo Spice Mix. Add in beef and mix gently until well combined.
3. Form beef into 16 (8 oz/250 g) oval patties, about ¼-inch (5 mm) thick. Cover and refrigerate.
4. Pickled Cauliflower: Add vinegar, salt, sugar, mustard seeds and curry powder to saucepan set over high heat; bring to a boil. Add cauliflower, carrot and jalapeño; boil for 2 minutes. Cover and remove from heat; cool completely. Refrigerate for 24 hours before using.
5. Raita: Toss cucumber with salt. Place in colander set over bowl. Let stand for 15 minutes. Firmly squeeze out any remaining moisture.
6. Mix together yogurt, salted cucumber, mint, garlic, lime juice, coriander, cumin and pepper. Cover and refrigerate.

Service

1. Season 1 beef patty evenly with 1 tsp (5 mL) Vindaloo Spice Mix. Grill or sear burger on flat top, turning as needed, until a digital instant-read thermometer inserted sideways into centre of patty reads at least 160°F (71°C).
2. Spread 1 tbsp (15 mL) mango chutney evenly on one side of naan. Top with lettuce, 2 tomato slices, cooked burger, 2 tbsp (30 mL) Raita and ¼ cup (60 mL) Pickled Cauliflower. Fold naan over and secure with pick.

Beef Cuts