Cumin-Coriander Beef Patties

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Preparation info

  • Difficulty

    Easy

  • Makes 8 Medium Beef Patties, Serves

    4

Appears in

This is the best and easiest way we know to eat ground beef—succulent, delicately scented with cumin and coriander, and pretty with fresh coriander leaves blended into the meat. It’s important to start with good beef, preferably organic or grass raised. If you’re using defrosted frozen meat, see the Note.

The usual name for these patties is kebabs, because originally they were shaped onto metal skewers so they could be easily grilled over a flame. We find ourselves often making them on a rushed weeknight and grilling them or panfrying them. Frying gives them a crunchy crust and succulent aromatic interior.

For very mild heat, use ¼ teaspoon cayenne; for more perceptible heat, use ½ teaspoon or more.

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Ingredients

  • About 1 pound best-quality lean ground beef
  • ½ cup finely chopped or grated onion or shallots
  • 1 teaspoon minced ginger or ginger ground to a paste (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ to ½ teaspoon cayenne
  • 1 teaspoon salt
  • ¼ cup plain (full- or reduced-fat) yogurt
  • 1 teaspoon rice vinegar
  • ¼ to ½ cup packed chopped coriander leaves or ¼ cup minced mint leaves
  • Peanut oil or vegetable oil

Method

Place the meat in a bowl, add the onion or shallots, ginger, if using, cumin, coriander, cayenne, salt, yogurt, and vinegar, and mix well with your hands or a rubber spatula or wooden spoon, turning and mashing and kneading to blend the flavors and to get a smooth texture. A smooth elastic texture helps the meat hold together during cooking. (The mixture can be refrigerated, covered, for several hours. Remove from the refrigerator half an hour before cooking.)

Add the coriander or mint and mix in. Put out two plates and lightly oil them.

To shape eight medium patties, wet your hands with water, then scoop up about ¼ cup of the mixture. Use your hands to shape and press it into an oval or round ¾ inch thick. Give it several light but firm squeezes so it holds its shape, then place it on an oiled plate and repeat with the remaining meat.

To grill the patties, prepare a charcoal or gas grill. Lightly oil the rack. Transfer the patties to the grill and cook over a medium flame, turning them after 5 minutes or so, until done the way you like them. Do not press and flatten the meat with your spatula.

To broil the patties, preheat the broiler. Place the patties on the lightly oiled rack of the broiler pan and place the pan under the broiler so that the patties are 5 to 7 inches from the heating element. Leave the oven door propped slightly ajar as you broil. Cook until the tops are browned, then turn them over and cook on the second side; you may wish to turn them back over to finish off the first side. Cooking time depends on how well done you like them; we usually allow about 8 minutes total.

To panfry the patties, place a large heavy skillet over high heat. Add 2 tablespoons oil, then lower the heat to medium-high. Put in as many patties as fit comfortably in the pan. If you like a slightly crusty outside, leave the heat at medium-high; if you want a softer outside, lower the heat to medium. Cook for about 3 minutes over medium-high, 4 minutes over medium, then turn the patties over and cook for another 3 or 4 minutes on the second side.

Serve with flatbreads or rice and a fresh salad or with Himalayan Grilled Tomato Sauce. For an extra vegetable dish, try Succulent Mountain Mushrooms. You might put out a hot condiment as well, a sambol, such as Sri Lankan Seeni Sambol, or just Dijon mustard.

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