Chapli Kebab (Spiced Beef Patties)

Then prep

• Grate the 1 small onion on a box grater. Squeeze out the liquid in a towel. Put the onion in a large mixing bowl.
• Thinly slice the 3 scallions. Add them to the mixing bowl.
• Seed and mince the 1 serrano chili. Add it to the mixing bowl.
• Chop the 1/2 cup cilantro. Add it to the mixing bowl.
• Seed and finely dice the 1 tomato. Keep it in its own small bowl. It goes on top of the patties, not in the mix.
• Crush the 1 tbsp coriander seeds in a mortar or under a heavy pan. Add them to the mixing bowl.
• Add the 1 tsp cumin, 1 tsp chili flakes, 1 tsp salt and 1/2 tsp pepper to the mixing bowl.
• Set out a cast iron skillet, a plate lined with paper towels and the naan.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1 1/2 lbground beef, 80/20
• 1 smallonion, grated and squeezed dry
• 3scallions, thinly sliced
• 1serrano chili, seeded and minced
• 1/2 cupfresh cilantro, chopped
• 1tomato, seeded and finely diced
• 1 tbspcoriander seeds, crushed
• 1 tspground cumin
• 1 tspred chili flakes
• 1 tspsalt
• 1/2 tspblack pepper
• 1 largeegg
• 2 tbspcornstarch
• 3 tbspneutral oil
• naan or Afghan bread, to serve

Steps

1. Add the 1 1/2 lb beef, the 1 egg and the 2 tbsp cornstarch to the mixing bowl.
2. Mix with your hands until evenly combined. Don't overwork it.
3. Wet your hands.
4. Shape the mix into 8 flat patties about 4 inches wide and 1/4 inch thick.
5. Press a few pieces of the diced tomato into the top of each patty.
6. Wash your hands.
7. Heat the 3 tbsp oil in the cast iron skillet over medium-high until it shimmers.
8. Put in the first batch of patties, tomato side down.
9. Set a timer for 3 minutes. Cook 3 to 4 minutes, until deep brown underneath.
10. Flip the patties.
11. Set a timer for 3 minutes. Cook 3 to 4 minutes, until deep brown and 160°F inside.
12. Move them to the paper towels to drain.
13. Repeat with the rest of the patties.
14. Serve hot with naan.

Notes

The thin, flat shape is the point. They cook fast and get crisp edges. Chutney sabz is the usual sauce. These are our own versions in the Milk Street style, not recipes from the book. Written from the standard method, not yet cooked.