Lean meat, as a rule, needs help. Here, inspired by traditional Parsi kebabs, Niloufer Ichaporia King jams it full of moisture (and flavor) with a mess of herbs, alliums, ginger, and chiles. There is a greater proportion of raw vegetable matter here than you might have thought wise to mix into a burger. But every last bit has just enough time to soften and release its bright, herby, spicy vapors and juices into the burgers as they sizzle, fixing both of the problems meat lacking in fat tends to have: severe deficits in flavor and moisture. Adapted slightly from <a href="https://www.amazon.com/My-Bombay-Kitchen-Traditional-Cooking/dp/0520249607?tag=food52-20"?<strong>My Bombay Kitchen</strong></a> (University of California Press, 2007).
Oct. 1, 2021, 11:49 a.m.
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