4. If using large parathas, cut them in half. Place a burger on half of the parathas, top a generous amount of the Cabbage Slaw and top with another paratha.
1 1/2 Tbs oil, divided
1 large red onion, cut into slivers
3 dried red chiles, stems removed, seeds removed
1 tsp cumin seeds
1/2 tsp mustard seeds
1 Tbs dried fenugreek leaves
1 tsp ground coriander
1/8 tsp ground cardamom
1 pinch ground cloves
1/4 tsp ground cinnamon
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbs coconut, finely chopped
1 tsp cumin seeds
1 tsp sesame seeds
2 cups green cabbage, shredded
1/2 cup carrot, shredded
1/4 cup red onion, finely chopped
1 green chile, seeds removed and minced
1/4 cup plain yogurt
2 Tbs mayonnaise
1 tsp white wine vinegar
1/4 tsp salt
1/4 tsp ground black pepper
2 lb ground sirloin
16 small or 8 large layered Malabar parathas
3. Toast the parathas until golden brown.
2. Put the fried onion mixture into a blender with 2 tablespoons of water. Grind until it becomes a paste. Add another tablespoon of water if needed.
I am incorporating the flavors of the Malabar Coast which is the plain along the coast of Kerala on the Arabian Sea into my Malabar Burgers. To make them, I create a Malabar Masala that I use to flavor the burgers. The secret ingredients in the Malabar Masala are the finely chopped coconut and dried red chiles. Once the Masala is ready I add it to the ground beef and form the patties. When the burgers are cooked, I place them on toasted Malabar layered parathas and top them with tangy Cabbage Slaw which gets a slight punch from the minced green chile. The Slaw is dressed with a simple yogurt, mayonnaise and vinegar sauce.
1. Heat a skillet over medium heat. When hot add the cumin seeds and sesame seeds. Fry for about a minute until the aroma of the cumin seeds rises. Remove from heat and let cool.
2. Combine the cabbage, carrot, onion and chile together in a large bowl. Stir the yogurt, mayonnaise, vinegar, salt, pepper, roasted cumin and roasted sesame seeds together in a small bowl. Pour the dressing over the cabbage and mix to coat. Chill until ready to serve.
1. Combine the ground sirloin and Malabar Masala then mix well. Form into 8 round patties. Refrigerate for 15 minutes to let the flavors blend.
2. Grill the patties until cooked through.
1. Heat 1 tablespoon of oil in a skillet over medium-low. Add the onion, red chiles, cumin seeds and mustard seeds. After a minute reduce the heat to low and fry until the onions are caramelized and brown, about 25 minutes. Increase the heat to medium-low and mix in the remaining spices and coconut. Fry for another 5 minutes. Remove from the heat and let cool.