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Parsiburgers

Time 40 minutes
Yields Serves 4 to 6
Parsiburgers
1

In a large bowl, combine the ground meat, onion, ginger, chiles, fresh coriander, mint (if desired) and egg. Season with salt and mix thoroughly. Shape into 4 to 6 flat patties about 1-inch thick.

2

Heat a large cast-iron or heavy-bottomed skillet with the merest film of oil over medium-high heat. Reduce the heat to medium and fry the burgers on both sides until brown, about 7 to 12 minutes a side, depending on the thickness. If the burgers are browning too quickly, reduce the heat to medium-low. Serve immediately.

Adapted from “My Bombay Kitchen” by Niloufer Ichaporia King. This is a streamlined version of conventional Parsi kavabs (kebabs). “With a baked potato and a salad ... they make a perfect lean, comforting lunch or dinner,” King writes.

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