In Episode 86, learn how to grill up some curry burgers! Host Taryn Solie teaches you how to season and shape the patties, as well as make the sauteed onions and savory curry mayo sauce that make this recipe a winner. With informative tips to help you along the way, you’ll have these burgers on your family’s table in no time.
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
- Curry burger recipe
- Curry mayo sauce
- Fruit salad for a crowd
- Purple cabbage slaw
- Spinach blueberry salad
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Episode 84: Making a Curry Mayo Sauce
- Sweet curry powder
- Parchment paper
- Diamond Crystal kosher salt
- Salt conversion chart from Epicurious
- Tongs
We LOVE our Thermoworks Thermapen ONE meat thermometer to quickly and easily check the internal temperatures of meats. We’ve used a Thermapen for years and they are AMAZING. Get one for yourself here (affiliate link).
TRANSCRIPT
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to talk with you about all things grilling and outdoor cooking, including delicious recipes and handy tips and tricks, all to give you some grilling inspiration.
I’m excited to talk about today’s recipe because it’s an easy one that’s a fun twist on a classic. I’m going to walk you through how to make curry burgers.
It may sound odd to combine the flavors of burgers with curry, but it’s so so good. The burger patties themselves are very easy to make, but what’s really fantastic are the toppings – some mixed greens, sauteed onions, and a curry mayo sauce. Thankfully those are also simple to do, so let’s get right into it!
To make this recipe you’ll need the following ingredients:
For the hamburger patties themselves, grab:
- 1 lb of raw ground beef,
- 1 teaspoon of curry powder,
- ¼ teaspoon of ground black pepper,
- ½ teaspoon of garlic powder, and
- 1 teaspoon of Diamond Crystal kosher salt.
For the burgers, grab:
- a 14 oz onion, yellow or white works well here,
- ½ tablespoon of oil, I like to use avocado oil,
- 8 ounces of mixed baby greens, and
- 4 hamburger buns, gluten free or not depending on your needs.
Then lastly, for the curry mayo sauce, grab:
- ¼ cup of mayo,
- 1 teaspoon of curry powder, and
- 2 teaspoons of lime juice
Now in Episode 84 I went over the instructions and tips for making the curry mayo sauce, because it’s good on its own and can be used not just for this curry burger. If you want some additional info about it, be sure and listen to that episode.
For this recipe though, I do have some additional tips you’ll want to keep in mind.
First, I want to talk about the type of curry to use. I like to use a sweet curry because my family can’t handle a lot of heat. There’s not so much curry in the burger that it’s overpowering, otherwise my kids wouldn’t scarf these down – which they happily do. If you DO like some heat in your burger, you’ll want to use a spicier curry powder. Or you could use a sweet curry in the burger and a spicy curry for the sauce. It’s up to you.
Second, regarding the patties – if you find that your burgers typically puff up in the middle when being grilled, you can make a shallow indentation in the middle of each burger with your thumb before you put them on the grill to help keep them flat as they cook. I don’t tend to do this as my burgers don’t usually rise in the middle like that, but if you experience that problem making the indentation will help.
Next thing – as I’m forming the uncooked patties I like to place them on parchment paper or wax paper. This serves two purposes – one they’re easier to place on the grill and you don’t dirty the pan or platter you’ve set them on, which you can then use to place the cooked burgers on when they’re done. And two, if you put the uncooked patties directly on the pan or platter they can be hard to get off and you’ll likely ruin the nice round shape you’ve made them into.
Now about cooking the burgers – resist the urge to press into your burgers with your spatula when they’re on the grill! They lose their juices that way and you can end up with a dry burger. Once you put them on, flip them once then leave them alone.
And the last note that I have with almost all of my recipes, is about salt. This recipe specifically uses Diamond Crystal kosher salt, which is the brand of salt I prefer to cook and grill with. It’s less salty by volume than other salts, leaving a little more room for error as you season your food. If you have a different type of salt, I’ll link to an article on the show notes page that will help you figure out how much salt to use.
Alright, now let’s get into the recipe!
You want to start by sautéing the onions. Take out a large non-stick pan and place it on a stove top over low heat. Pour the oil into the pan to let it warm. Peel the outer layers of the onion then use a large sharp knife and a cutting board to cut the onion into thin slices.
Place the slices in the pan and stir with a pair of tongs to separate out the layers. Then let them cook, stirring occasionally with the tongs, for 18 to 20 minutes, until they’re completely softened. Remove the pan from the burner when that’s done, keeping the cooked onions in the pan until you’re ready to serve the burgers.
Now while the onions are cooking you want to assemble the burger patties. Start by adding the ground beef into a medium-sized bowl. Measure out the spices and pour them into the bowl as well then use your hands to combine everything together. You don’t want to work the meat too hard as it will make it spongey when you cook up your burgers, but you do want to make sure the seasonings are fully incorporated with the ground beef.
Once the meat and spices are mixed together, separate the beef mixture into four equal portions in the bowl, then wash your hands and take out a sheet pan or platter that’s big enough to fit all four hamburgers on it. Place 4 pieces of parchment paper (or wax paper) big enough to fit the patties, into a single layer on them onto the sheet pan.
Take one portion of the meat mixture into your hands and roll it into a ball, then gently start flattening it with your fingers. You want to work your way around the sides, pressing where needed to get a round shape. Make your patty roughly ¼ inch thick, then place it on one of the pieces of parchment paper and repeat the process with the other three portions of meat, washing your hands with soap when you’re done.
Once all the patties are formed, heat up your grill to between 350 and 375 degrees F. Pick a patty up by the parchment paper, sliding your hand underneath without touching the raw meat, then flip it over onto the grill. Do the same with the remaining patties, tossing the leftover parchment paper in the garbage. Close the lid and cook the burgers for 5 minutes, then open the lid and use a spatula to flip the them over onto the other side. Cook for another 4 minutes, then check the internal temperature. Remove the hamburgers from the grill once they reach an internal temperature of between 160 and 165 degrees F. Let them rest for 5 minutes before assembling the burgers.
While the cooked burger patties are resting you can finish making the toppings and then start assembling things. To make the sauce, all you have to do is combine all the ingredients in a small bowl and whisk together until smooth.
For assembly, place a cooked burger on top of the bottom half of each bun, then pile some baby greens on the burger, spoon some sauteed onions on top of the greens, and add a dollop or two of the sauce. Place the top bun on the burger and enjoy!
This recipe is written for four people, but you can easily double, or even triple, this recipe by doubling (or tripling) the ingredients. Just make sure to use a bigger bowl to combine the meat mixture together.
You can also prep part of this recipe ahead of time. Just make the meat mixture and form the patties. Pile them on a plate with plastic wrap, wax paper, or parchment paper in between each patty so they don’t stick together. Wrap them all up with plastic wrap and put them in the fridge. Then take them out of the fridge 30 minutes before you’re ready to grill them.
My family likes to eat these burgers with the typical fries or tots, which you can then dip in any leftover curry mayo sauce. You can also eat it with other common cookout foods like fruit salad, coleslaw, or a green salad – we like one with some fruit in it to balance out the flavor of the curry.
I’ll include a link to the full printable recipe for these curry burgers, as well as the other recipes and resources I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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