Momo Burger

ByOKO Reading Time: 2 minutes
Serves 8

Spice blend:

  • 1 tablespoon ground coriander
  • 2 teaspoon curry powder – (S&B Oriental Curry Powder)
  • 2 teaspoons garam masala (Zamouri Spices)
  • 1 teaspoon chili powder – (Gebhardt)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Szechuan peppercorns, ground (can substitute ground black pepper)
  • 2 tablespoon neutral oil – canola, vegetable, grapeseed
  • 1 1/4 pound ground pork
  • 1 1/4 pound ground turkey
  • 4 scallions, finely chopped

  • 1 shallot, finely chopped

  • 2 cloves garlic, minced
  • 1/2 bunch cilantro, finely chopped
  • 1/4 cold water
  • Kosher salt and freshly ground black pepper, to taste (see Cook’s Note above)
  • Bibb Lettuce leaves, for serving
  • Toasted Cucumber Raita, for serving (recipes follows)

Method: direct heat grilling

Combine the spices together in a small bowl, stir in the oil and set aside. In a large mixing bowl combine the ground meats, scallions, shallots, garlic, cilantro, and water. Stir and pour in the spice mixture. Toss together until well combined, but try not to overwork. Shape into eight patties and set aside covered in the refrigerator until ready to cook. (See How To Grill Better Burgers for some great tips.)

Set up grill for direct cooking over medium-high heat. Brush and oil grates before cooking. Grill burgers on hot grill for 4 to 6 minutes per side until firm to the touch (not hard) and the juices run clear. The internal temperature of the burgers should be 165°F.

Allow burgers to rest for 5 minutes before serving wrapped in Bibb lettuce leaves with the toasted cumin cucumber riata.

Toasted Cumin Raita

Makes 1 1/2 cups

  • 4 teaspoons cumin seeds
  • 3/4 cup plain Greek yogurt
  • 3/4 cup seeded and finely dice hothouse cucumber
  • 2 scallion, minced
  • 1/2 bunch cilantro, finely chopped
  • Juice from 1/2 lemon
  • Stir together all ingredients until well-combines. Cover and refrigerate 1 hour before serving. Best if served the same day.