Indian beef curry burgers

Ingredients:

Cutlets:

• 450 g ground beef (12-15% fat)
• Canola oil as needed
• 1/2 red pepper
• 1 jalapeño pepper
• 1/4 of a thinly sliced ​​red onion
• 2 tablespoons olive oil, plus more if needed
• 1/2 teaspoon salt, plus more if needed
• Crushed black pepper as needed
• 1/4 cup curry powder, plus more if needed*
• 3 medium-sized cloves of garlic, grated
• 1 piece of ginger, peeled and grated (2.5 cm)
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 1 tsp Garam spice mix masala (optional)
• 2 chopped green onions
• 2 teaspoons ketchup
• 1 tsp. brown sugar
• 1 teaspoon soy sauce

Mint and Cumin Aioli:

• 1/2 cup mayonnaise (see recipe below)
• 10 chopped mint leaves
• 2 chopped green onions
• 1 leftover grilled jalapeño pepper, seeded (from patty recipe)
• 2 grated cloves of garlic
• 1 tsp curry powder
• 1 tsp ground cumin
• Zest and juice of 1 lime

Assembling the burger:

• 1 cup fried onion rings
• 1 tbsp garam masala spice mix
• 4 brioche buns
• 1/2 English cucumber (the long, smooth-skinned cucumber), sliced ​​into 1/4-inch-thick rounds, about 16 pieces total
• 1 pack of washed young lettuce mix

Mayonnaise:

• 1 egg yolk
• 1/2 tsp coarse salt
• 1/2 tsp mustard powder
• 1/8 teaspoon sugar
• Juice of 1 lemon
• 1 tbsp. white wine vinegar
• 1 tbsp. canola oil

Preparation:

1. Preheat grill to medium and lightly brush grates with canola oil.
   
   Cutlets: Drizzle the red pepper, jalapeño, and chopped onion with olive oil, season with salt and pepper to taste, and add curry powder. Grill the vegetables over medium heat until striped and tender, about 5 minutes. Let them cool, then peel the red pepper. Finely chop the onion and pepper. Reserve the jalapeño for the aioli.
   
   Place a small skillet over medium heat and add 2 tablespoons olive oil, 1/4 cup curry powder, grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala (if using). Toast the spices in the oil until fragrant and lightly browned, about 2-3 minutes. (Chef's tip: If the mixture seems dry, add a little more oil to the pan.) Let the spices cool slightly.
   
   In a medium bowl, using a fork or chopsticks, combine the ground beef, spice mix, grilled red pepper, red onion, green onion, ketchup, brown sugar, and soy sauce. Season to taste with salt and black pepper. Cover the mixture with plastic wrap and refrigerate for at least an hour. (Chef's tip: You can marinate the ground beef overnight to allow the flavors to meld.)
2. Remove the patty mixture from the refrigerator and divide into 4 equal portions. Brush the patties with olive oil, season both sides with salt and pepper, then place them on the grill. Cook the patties until medium-rare, about 3 minutes on the first side, then 4-5 minutes on the second side. Turn the patties 90°C (280°F) once on each side to create a grill pattern. When the patties are done, transfer them to a plate and cover with aluminum foil. Let them rest for at least 10 minutes.
3. Aioli: In a food processor, combine the mayonnaise, mint, green onions, grilled jalapeño peppers, garlic, curry powder, cumin, and lime zest and juice. Pulse until the ingredients are well combined, but some green onion and jalapeño pieces remain. Season the puree to taste with salt and black pepper.
4. Assembling the hamburger: In a small bowl, toss the onion rings with the garam masala mixture until evenly coated.
   
   While the patties are cooling, cut the brioches in half, then place them cut-side down on the grill grate. Grill until light golden brown, about 10 seconds.
5. To serve, generously spread each bun half with a tablespoon of aioli. Place 4-5 cucumber slices on top of the mayonnaise on the bottom half of the bun. Top the cucumbers with a handful of lettuce leaves, then the patty, and finally, about 1/4 cup of the fried onion mixture. Top with the top bun half and serve immediately with the salad and grilled sweet potato.
   
   *Chef's tip: Malaysian curry powder is preferred for this recipe, but any high-quality curry powder will do. The amount used depends on the spiciness of the curry powder.
6. Mayonnaise: Place the egg yolk, salt, mustard powder, and sugar in a large bowl. Beat with a hand or electric mixer. Add the lemon juice and vinegar and beat again.
   
   While whisking constantly, very slowly pour in the canola oil. Continue adding the oil until it emulsifies and the entire cup of oil is combined with the egg mixture. Transfer to an airtight container and refrigerate for up to 2 weeks.