When curry meets burger

Last week I shared a recipe for cookies by Sunny Anderson. Well that same show that had the cookies also featured burger that made my mouth water. I love Indian food and anything curry. It’s been a cold winter here in Connecticut and the spices of a curry warm me up in a wonderful way.

I immediately put it on my menu planner. It didn’t disappoint. She served it up with homemade sweet potato and celery root fries. I’ll have to try those another time as that sounded perfect. I confess to serving these up with regular fries.

I could see using the ketchup on regular burgers too. It might be good to make a batch up and place in a jar for use on all kinds of things. Fries included.

Sadly my pictures of this tasty burger are missing. They turned out great and I had fun cooking them up with the help of my oldest son who is all about burgers. Cooking with your kids makes everything taste better! Even if he is a grown man.

If you make these up, I’d love to hear how you enjoyed them.

Curry Pork Burgers with Spicy Ketchup.

  • Ingredients2 1/2 pounds ground pork
    2 teaspoons ground coriander
    2 teaspoons curry powder
    2 teaspoons Worcestershire sauce
    1 teaspoon cayenne pepper
    3 scallions, chopped
    2 large clove garlic, finely chopped
    Salt and freshly ground black pepper
    2 tablespoons olive oil
    6 hamburger buns
    1 head butter lettuce
    2 to 3 tomatoes, sliced
    Spicy Ketchup, recipe followWhat you do:
  • In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.

Spicy Ketchup

  • 1 clove garlic, minced
    1 tablespoon butter
    1 cup ketchup
    1/2 teaspoon red pepper flakes
    1/4 teaspoon cayenne pepper
    1 scallion, finely chopped

    n a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

Sweet treat-Peaches & “Cream” Cookies

It was one of those mornings. I was feeling horrible and a little needy. I just wanted to feel like myself again. I flipped on the tv and went straight to the Cooking Channel to what was up. It usually does the trick to help me get focused on something besides how crappy I am feeling. I know, I should be meditating or doing yoga but some days I admit it, I don’t feel like doing anything like that.

After watching a few shows a show called ” Easy Food For Real Life” came on. I think that was the name anyhow. Sunny Anderson is the chef on this show and she caught my attention with a few recipes. I decided right there it would be a good idea to add them to my line up and get me back in the kitchen.

As I type, the smell of cookies is floating through the air. I baked up your typical chocolate chip but decided to try Sunny’s Peaches & Cream cookies. It’s winter, there is snow on the ground, we’ve been having this wacky thing called an arctic vortex , so peaches and cream sounds perfect to lift everyone in my house’s spirits right now. The white chocolate chips act as the cream in this recipe if your curious.

I have to say, I think they will do the trick. If you bake them up this winter, let me know what you think.

Cookies in the cookie jar

Cookies in the cookie jar

Peaches & Cream Cookies


      • 3/4 cup all-purpose flour
      • 1/2 teaspoon baking soda
      • Pinch salt
      • 1 stick butter, softened
      • 1/4 cup light brown sugar
      • 1/4 cup dark brown sugar
      • 1/4 cup sugar
      • 1 large egg
      • 1 1/2 cups rolled oats
      • 1/2 cup chopped dried peaches
      • 1/2 cup chopped walnuts
      • 1/2 cup white chocolate chips



        1. Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
        2. In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
        3. Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
        4. Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.

Thankgiving Final Menu

Toss out my well planned menu of two weeks ago. I blame it on that cute tattooed Canadian chef.

There I am eating my dinner with my two youngest boys as we watch Chuck Hughes cook “The Legendary Turducken” . I admit I am curious about this thing but why are the men in my family almost in love with the idea of 3 poultry birds stuffed in one another?

It wasn’t the idea of a bird massacre that got me to change my menu. No, I am not brave enough and honestly at this point don’t know a butcher I trust to debone a bunch of birds for me and I am not sure I can do it. Ok I could it is the want to do it that has me. I’ll try it one day but not this year.

No it was watching Chuck make cornbread. Why it looked so tasty is beyond me. So I tossed my stuffing idea out the window. I liked the oyster stuffing Chuck did for this but instead of a regular sausage my brain is screaming Chorizo ! I tossed the sweet potato idea as well. I was going to do the root vegetable dish he did but figure I am going to save it for Christmas. Nope I found an easy roasted potato recipe with cheese and bacon. My family loves bacon. Heck my husband’s family crest has a pig on it. Our family motto “everything tastes better with bacon”.

So here is the new updated menu for Thanksgiving:

Malt-Beer-Brinned Turkey w/Malt Glaze
Mixed Mushroom & Tarragon Gravy (canned , ewww, for my picky eaters)
Cornbread Oyster Chorizo dressing
Iron-Skillet Succotash
Roasted Potatoes w/Bacon, Cheese and Parsley
Cranberry Salsa w/Cilantro and Chilies (canned again for my picky eaters)
Pumpkin Pie w/ Pepita, Nut and Ginger topping
Ginger Whipped Cream

All of the above recipes an be found at Epicurious except for the cornbread dressing. I am making it up based on a couple of different ones I have seen online.

Now I really should go turn Cooking Channel off so I don’t get any other ideas.

*gobble gobble*