Indian Beef Patties Recipes

JAMAICAN BEEF PATTIES

Steps:

• Put all Pastry ingredients (except the water) in a food processor and tap the pulse button to slowly incorporate the butter into the flour. If doing by hand rub butter into flour until it represents fine breadcrumbs, try to work as quick as possible to avoid butter melting
• Add ice-cold water bit by bit and knead with hands into the dough until it forms a playdoh like texture. (you may need a little less/more water than stated above) Try not to handle to much.
• Place pastry covered in the fridge whilst you create the beef filling.
• Heat oil in pan and add onions and red peppers sautee for 5 minutes until soft, add spring onions.
• Add mince, garlic, chilli, paprika, garam masala, turmeric and salt. Stir through until mince has browned
• Finally add dried/fresh thyme and stock. Place lid on and leave to simmer for 15 minutes whilst you cut out pastry.
• Preheat oven to 180°C fan/ 200°C/ 400°F / Gas Mark 6.Remove pastry from fridge, flour surface and roll out very thin.
• Use a saucer/small plate (about 17cm diameter) to cut around the pastry. Re-roll remaining pastry until all used up, you should have 5-6 circles. Or you could use smaller plates and create smaller patties?!
• Now put rolled out circles on to there own bit of parchment paper and add 2-3 tbsp of beef mixture in the middle
• Use finger to dap the outer circle with water
• Fold pastry over the mince and use a fork to crimp the edges together
• Whisk egg with water and brush on pastry to glaze. For a flat pastry fork a hole in the top. For a puffed-up pastry (as I like them) leave out the hole!
• Place all completed patties on to a tray (or two) and cook in the 180°C fan/ 200°C/ 400°F / Gas Mark 6 oven for 20-25 minutes.
• Serve and enjoy!

WEST INDIES PATTIES

Steps:

• To make dough combine salt and flour in a large mixing bowl. Add shortening and cold butter and use a pastry knife to cut them into the flour.
• Add beaten egg and milk and stir to combine. Use hands to form dough into a ball. Wrap in plastic wrap and refrigerate until filling is made.
• For filling, brown ground beef in a skillet over medium heat. Break into small pieces as it cooks. Remove ground beef from skillet with a slotted spoon and set aside. Leave the fat in the skillet
• Place potatoes in a small saucepan and cover with water. Bring to a boil. As soon as water comes to a boil, drain the potato and place in skillet along with carrot and onion. Saute for 3 to 4 minutes over medium heat.
• Add ground beef back to skillet along with parsley, curry powder, paprika, salt and cayenne pepper. Stir in chicken broth and lime juice and simmer for 3 to 4 minutes. Turn off heat and set aside.
• To make Apple-Mango Salsa, combine all ingredients in a medium bowl and refrigerate.
• To make Seasoned Sour Cream, combine all ingredients in a small bowl and refrigerate.
• Roll out dough on a lightly floured surface until very flat. Use an upside down glass or cup with a diameter of about 4 1/2 inches to cut circles out of dough.
• Use a pastry brush to paint egg around the edges of dough. Place a heaping tablespoon of filling in center and fold dough over and press to seal edges. Be sure to press any air out. Press along edges with a fork.
• Place patties in a large ziptop bag and place in freezer for a few hours. This will help ensure the edges stay sealed.
• Heat oil in a Dutch oven to 375 degrees. Fry 4 patties at a time for 5 to 6 minutes until golden brown. Flip halfway through cooking time.
• Serve with salsa and sour cream.

BEEF PATTIES

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

SKINNY INDIAN SPICED BEEF PATTIES WITH CUCUMBER SAUCE

Steps:

• For sauce: In a small bowl, stir together yogurt and cucumber. Cover and chill until serving time.
• In a medium bowl, combine onion, jalapeño pepper, mint, cumin, garlic, and salt. Add ground beef; mix well. Form beef mixture into two 3/4-inch-thick patties.
• For a charcoal grill, place patties on the rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until patties are done (160°F), turning once. If desired, serve patties on flat bread. Spoon cucumber sauce over patties.
• Note: The internal color of a burger is not a reliable doneness indicator. A beef or pork patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

EASY AUTHENTIC FLAKY JAMAICAN BEEF PATTY RECIPE

Steps:

• Set stove to medium low setting and add the lean ground beef into sauce pan with 1 cup of water and 2 tablespoons of olive oil, the meat should be submerged in water completely.
• Cook and simmer meat for approximately 20-30 minutes. Once the meat has absorbed most of the water.
• Add in the chopped onions, scallions, salt, black pepper, minced garlic, bonnet or sweet peppers, paprika, thyme, and all spice, and stir till well combined. if you need to add some water to the ground meat do so, you don't want a dry meat, the meat should be juicy.
• Add in the breadcrumbs slowing and stir to combine mixture. Again just make sure their is enough liquid to absorb the breadcrumb.
• Add in the butter and combine. Once butter is mixed in, remove beef from heat and set aside.
• To make pastry
• In a mixing bowl with a hook attachment add the all purpose flour, salt, sugar, turmeric powder, suet, and shortening, and mix on low speed until a crumble texture is developed. If you not using suet add the butter instead. The mixture should look like breadcrumb consistency.
• If you don't have mixing machine you can cut in the fat using your fingers or with a fork. A food processor will also work with just 6-8 pulses.
• Add in the ice cold water and mix until ingredients are well combined and the pastry dough slightly developed.
• Removed dough from mixing machine and wrap in plastic, place into refrigerator for 30 minutes.
• Preheat the oven to 365F ( 185C)
• Remove chilled dough from refrigerator and divide it into 12 equal parts for large patties or 20 equal parts for small patties.
• Roll eash dough piece into a ball and flatten round using a rolling pin to about 4 mm.
• For large pieces fill each pastry disc with two to 3 tablespoons of filling around the center of the pastry dough. For smaller patties fill dough with 1 - 1/2 tablespoons of meat filling.
• Over lap the pastry dough to resemble a half moon crescent and pinch the outer end with a fork to seal the seams.
• Place the patties onto a lined baking tray and bake in the middle rack for 25-30 minutes or until beef patty is light golden browned.

DESI INDIAN-STYLE BURGER (INDI-BURGER)

Steps:

• Gather the ingredients.
• In a large bowl, place the meat, ginger, garlic, cilantro, chilies, soaked bread, coriander, cumin, garam masala, salt, and lime juice. Mix thoroughly to blend all ingredients.
• Line a plate with parchment paper . Divide meat mixture into 4 portions and form into patties. Place the patties on a lined plate and set aside.
• Heat about 1/4 cup oil in a large griddle or frying pan over medium heat. When hot, add the patties (do not overcrowd the pan) and cook on both sides until they register 160 F, about 5 to 8 minutes on each side.
• While the patties are cooking, slice each bun, open and lightly toast on a grill or in a toaster oven. Butter as desired and spread about 1 tablespoon of mint-coriander chutney on each bun.
• Place a cooked patty on each bun and add tomato and onion. Season with salt if desired, close the bun and serve right away.

INDIAN BEEF PATTIES

Steps:

• For sauce, in a small bowl stir together yogurt and cucumber.
• Cover and refrigerate until ready to serve.
• In a medium bowl, combine onion, jalapeno, mint, cumin, garlic and salt.
• Add the ground beef and mix well.
• For mix into 3/4 inch thick patties.
• Grill patties over medium heat, for 14 to 18 minutes, turning once.
• Serve sauce over patties.

INDIAN BEEF PATTIES IN PITAS WITH CUCUMBER YOGURT

Steps:

• TO PREPARE: For the patties, mince first 4 ingredients in a food processor. Add in the onions; pulse till chopped. Add in the grnd beef, cumin, and 1 tsp. salt; pulse to combine. Make the Cucumber Yogurt recipe: Mix cucmbers and yogurt in a small bowl; set aside. TO COOK: Heat the broiler. Divide grnd beef mix into 8 portions. Form each portion into a patty, 3 inches in diameter. Transfer patties to a broiling pan. Broil patties, turning once, till they are browned on both sides, about 6 min. TO SERVE: Place 2 beef patties into each pita bread. Then, spoon a portion of the Cucumber Yogurt into each Indian Beef Patty Pocket. Serve immediately. NOTES : A Subcontinental spin on Gyros, about as easy as hamburgers. You can substitute grnd lamb or possibly chicken for the beef in these meat patties. Or possibly you can substitute 1-inch cubes of lamb, chicken, fish or possibly beef for the grnd meat patties and use the remaining patty ingredients listed as a marinade for the meat or possibly fish cubes, that are then broiled.

INDIAN BEEF PATTIES

Steps:

• For sauce, stir together the yogurt and cucumber in a small bowl. Cover and chill till ready to serve. Combine the onion, jalapeno pepper, mint, cumin, garlic, and salt in a medium bowl. Add in the grnd meat; mix well. Form mix into two 3/4-inch-thick patties. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 min or possibly till an instant-read thermometer inserted into the center of the patty registers 160 degrees, turning once. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as directed above. Serve the patties topped with yogurt-cucumber sauce. This recipe yields 2 servings. Comments: Try one of the many Indian breads with these meat patties. Look for chapati or possibly roti (soft, unleavened, whole wheat bread), pappadam (paper-thin lentil crackers spiked with black peppercorns), or possibly naan (soft, yeasted flatbread baked in a clay oven).