Vindaloo Burgers

"The scale of complexity in recipes is in no way a litmus test of how good or bad a recipe is."  - Monica Bhide

This spice mix was a Christmas gift that I got last year.  I love it, and now that there is a Penzey's down the road from us, I'm all stocked up.  It would be nice if Penzey's sent several recipes along with their spice mixes, more than just the one on the package, but you don't really need a cookbook.  This spice mix is really easy to use.

Quick lamb burgers for dinner, plus some roasted vegetables, is the quickest way I know to make a flavorful dinner.  Forgive the lack of pictures.  We only had one burger left after dinner, and I decided not to bother trying to photograph a food that looks like a greasy hockey puck.  But they do taste good.  We've liked them with chopped onions mixed in, and left them out.  We've also liked beef vindaloo burgers, and a cucumber raita to go with them.   Basically, vindaloo seasoning is versatile and fun to experiment with.  How would you use it?

Vindaloo Burgers
Cooking technique from this recipe 

1.5 lbs ground lamb
2 Tablespoons of Penzey's Vindaloo seasoning
Salt to taste (at least 1/2 teaspoon)

1.  Work spices into ground meat and shape into six patties.

2.  Grill (if it's warm).  To cook on the stovetop, heat two frying pans, one two medium-high, and one to medium.  Add a bit of your preferred cooking oil to the pan.  Cook each patty 2 minutes on each side in the hotter pan, then 2 more minutes on the medium pan on one side.  Our lamb burgers ended up cooked about medium.  They shrunk a bit and released a lot of fat, so you might need to pour some of it off as you go.

By the way, Penzey's has no idea that I or my blog exist, I'm just a happy customer.  All opinions about their products are my own.  

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