Masala Burgers…east meets west on the BBQ

Masala is delicious, and if you don’t agree with me, I’ll fist-fight you.

My favorite part of preparing this, and any other Masala dish, is the overpowering, nutty-gingery-earthy aroma that holds your kitchen (and your whole house in a lot of occasions) hostage for hours after the fact.  I think I almost love the smell of masala more than the taste!

Masala is the corner-stone of Indian food.  Hamburgers are the cornerstone of Canadian BBQ food.  This recipe combines them both, into a tasty and juicy East meets West experience.

You’ll Need:

1.  A nice sized yellow onion, about the size of your fist.  (unless you have small hands, then use somebody elses’ fist)

2. A nice sized, fresh tomato.  (same rule of size applies)

3. A fresh hunk of ginger, about 1 inch by 1 inch.  Shave off the skin.

4. 1 tbs of:

a) Garam Masala

b) Ground Cardamom (or seeds)

c) Ground Cumin

d) Black Pepper

5. 1 tsp of Turmeric

6. Olive Oil, about a third of a cup.

7. Bread Crumbs…about a half cup

8. 1 Egg

9. 1 kg extra lean ground beef.

Step 1:

Chop up that onion and tomato.  Throw them into a small(ish) pot with your olive oil, and get them stewing on the stove.  Make sure you cut up your onion quite thin.  The Tomato can be a bit chunkier.  Turn the heat medium-low, and stir occasionally.

Step 2:

Dice up your garlic and ginger, add your dry ingredients, and grind them together.  I use a  mortar and pestle.  This is what it’s going to look like:


What your looking at above, smells like a giant slice of heaven.  I can’t even begin to explain.  If I could only smell ONE sauce the rest of my life, this would be it.

Step 3:

Add your masala “mash” to your onions and tomato’s on the stove.  Turn the heat right down, and stir for a minute or so, then remove from the heat, and let it cool.


Remember when I said:

What your looking at above, smells like a giant slice of heaven.  I can’t even begin to explain.  If I could only smell ONE sauce the rest of my life, this would be it.

I take it back.  What your looking at now is even better.  If blogs were scratch and ‘sniff, you’d be clawing at your computer screen until your fingers were bleeding, and every bit of olfactory sensation had passed into your nasal cavities.

Step 4:

Combine your cooled Masala Mix, with your ground beef and egg.  Use just enough bread crumbs to hold things together, don’t use so many that the burgers will come out dry.

Here’s what mine looked like:


Step 5:

Heat up your BBQ to Super-High, and toss these baby’s on!  Sear the juices inside.  After a minute or 2, with the lid open, turn the head wwwaaayyyy down, close the lid, and let’em cook.  6-7 minutes later, flip ’em over and finish them off.

The finished product:


I serve these beauties with a big slice of purple onion, tomato, lettuce and dijon mustard. They’re a refreshing change from your regular “bbq burger” and your house will smell delicious for days!


3 responses to “Masala Burgers…east meets west on the BBQ

  1. another triumph. Tonight i jammed out some maple glazed pork chops, a avocado and cucumber chopchop salad and dressed asparagus. yum!

  2. David – let me just tell you about the fresh, home made masala that my Grandma makes. It will blow your mind…maybe I’ll even bring you some just to kick this recipe up a notch. Then you’ll have to call it “Bassi’s Masala Burgers”…mmmmk?

  3. write more blogs!

    I love youuuuuuuuuuuuu.

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