What a FANTASTIC recipe! It tastes very authentic and it is so easy to make. My husband is Iranian, and Iranians usually grate the onions by hand for their kababs (rather than chop them finely). I'm too lazy for that, and usually just puree them in the food processor (S Blade, NOT the grater disc). For this particular Indian-Style recipe, I suggest doing all of the following in the food processor: (a) "mincing" the ginger; (b) "grating" the onion (JUST BARELY PUREED and added on top of the ginger); (c) mixing the spices with puree mixture so that they will be evenly distributed in the meat mixture; and (d) adding the cilanto and mint to the onion puree and "pulsing" a couple times to "chop them finely". (You will want to work quickly and wash your food processor right away so the spices don't stain it.) Also, in the wintertime, we often just make meat patties using a restaurant-style burger press, and bake them in the oven with a broiler treatment the last few minuites. Although it is not as good as on the BBQ, it is still pretty darn good. This is one of our favorite recipes!
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