Bombay Sliders with Garlic Curry Sauce
Salt Lake City Showroom, Cathie Mooers
Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.
Makes 8 servings.
3/4 cup mayonnaise
8 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced
3 pounds ground meat (1 pound of each - ground turkey, ground hamburger, ground pork) for the pork you can use Italian hot.
9 tablespoons chopped fresh cilantro
1/2 cup minced green onions
4 tablespoons minced peeled fresh ginger
4 teaspoons ground cumin
1 1/2 teaspoon hot chili powder or Hungarian hot paprika
2 teaspoon salt
2 tablespoon olive oil
24 small dinner rolls, cut horizontally in half, lightly toasted
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder or more if you really like curry, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
Place all meats, next 6 ingredients, and 6 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 24 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
These are great any way you cook them, grill, broil, or pan sear, it’s up to you. Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet) or grill at medium high, turning once until thoroughly cooked.
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 6 plates and serve.
