|This burger is full of said "Wow".|
I set out to craft a burger around North India's rich, chunky texture and sweet and spicy balance, and ended up with something fairly conservative. I went right back to Indian food for inspiration and the result is a burger I fondly call "The Major." It's a 125g (4.5oz) lean pork patty with Indian spices, onions and garlic, topped by a slice of caramelized fennel bulb, yogurt and Major Craig's North India chutney on a white bun. It was awesome.
|The Major at attention|
You can buy Major Craig's chutney online through their website or at numerous fine food boutiques across Ottawa. The preferred means of purchase of course is to come out to the LAFF this weekend.
I wasn't surprised at how well the flavours came together. When you're that good, they call you Major.
Instructions after the break
What you'll need
Makes four burgers - you won't need a food processor
500g lean ground pork
1.5 tsp ground cumin
1.5 tsp ground ginger
1.5 tsp ground turmeric
1.5 tsp chili powder
1/8 vidalia onion, finely diced
1 large clove of garlic, minced
1 egg (only if you use an outdoor grill)
Salt and pepper to taste
1 fresh fennel bulb, stalks removed and sliced length-wise into 1 cm slabs
6 tbsp of Major Craig's North India Chutney, sliced lengthwise (kidding, don't do that)
1 cup Greek-style yogurt
4 buns of firm crust and soft crumb
4 large leaves from a Boston lettuce
2 tbsp olive oil
Before embarking on your burger, collect one tablespoon of the chutney with a spoon and eat it. Go ahead and eat another. Ensure that you reserve at least one tablespoon per burger before going ahead and eating the rest of the jar.
For the fennel, you have two choices. First, you can rub the fennel with the olive oil and fry at medium heat for five minutes a side, until it develops a deep brown colour and becomes soft to the touch. Essentially you are looking for the fennel's natural sweetness to be released without losing its characteristic freshness. If you so choose, you can rub the slices in olive oil and roast in the oven for 30-40m at 400 F, or until they turn that rich brown colour.
|My onion chunks were large because I was lazy.|
Please do as I write, not as I did.
When constructing the burger don't skimp on the yogurt; it lends a cool creaminess that accents the spice of the burger well. Don't even think of substituting it for anything savoury; this dish stays away from heavily salty flavours. I served it alongside a light side salad.
|The Major in his casuals.|