Jun 30, 2012
I had to try this burger after I saw the photo for a "Turkey Shishkaburger" while on here looking for dinner ideas.
The name gave me a laugh - which is always good incentive - so I clicked on the link and was re-directed here (the written version of the Chef's video, I think).
Whipped them up and they were a hit; fantastic burger!
I prefer the flavours in my burgers to complement - rather than overpower - the taste of the actual meat, and this is just that burger. Beautifully moist with a nice mix of spicy and tangy without being cloying.
I didn't have any chile paste, so added a pile of cracked pepper, and as usual I added an extra bit of fresh ginger and garlic. Refrigerating them first is a must: the patties are quite soft and this helps to solidify them a bit for the heat.
Grilled them stove-top in a cast iron pan for 1 min. per side (to seal in all the juices!) then booted them in the oven at a high temp for 7min.
Although we did top them with a little bloop of mango chutney, and the smallest sprinkling of caramelized onion and goat's cheese, these burgs would be fantastic all on their own.
Glad I could be the first reviewer; Thanks, Chef.
—fruttidimare
