I was up at 4.30 am this Sunday morning all ready to hit the road on my cycle. The monsoon rains intervened, pouring relentlessly for another three hours. With my trip washed away I decided to make something new, something different. And what better way to celebrate the arrival of the monsoon in Northeast India than by making some salami burgers.
I am not usually the kind of person who modifies processed food. I like to stay away from precooked products and eat more of fresh meat and vegetables. But it was raining and I was lazy. We had a packet of frozen salami from some days back which I wanted to add to my pasta. It was time to get creative.
- Chicken salami – half a packet (my pouch was about 250 grams)
- Refined flour – half cup
- Garam masala – 1 teaspoon
- Lime rind – half teaspoon (just for that extra smack of tang)
- Paprika powder – 1 teaspoon (gives a good colour and an earthy flavour)
- Chilli flakes – half teaspoon (it’s a bit chilli here now, some heat will help)
- Egg – 1 whole, organic
- Salt – a pinch (we need to flavour the eggs and flour)
- Onion rings
- Coriander leaves
- Honey mustard sauce or Ranch sauce (or any other sauce which is slightly sweet)
- Green chilli sauce
- Small sweet buns (you can use any kind of buns or bread)
- Using a sharp mandolin, slice the frozen salami into thin strips. Basically we are trying to mince it down before it starts to thaw. Once it starts to release the water, it becomes soft and difficult to grind or mince. Once you have minced the salami, use your hands to crumble them.
- Add the flour, masala, lemon rind, beaten egg and a little salt to the salami. You could add some spring onion, oregano or rosemary if you like. Improvise as you please! Mix the crumble well.
- Wet your palms slightly. This will help shape the salami mix into nice patties. I got three patties from half of the salami packet. It all depends on how big you want them.
- Heat oil in a pan for shallow frying. Meanwhile you can start toasting your buns on another pan on very low heat. We are looking to warm them, not toast.
- Add the patties to the pan on a low heat. We are looking to cook the flour and the egg through but want the centre to remain moist. Four minutes on each side will do.
- Half the buns and paste the honey mustard sauce on the bottom portion. Add the onion rings and place a patty on top of them. You can add as much sauce as you want, but remember we want to taste the salami not the sauce.
- Add the chilli sauce on the top of the patty and garnish with a little coriander. Now pour some juice, wine or beer alongside and enjoy!
You could enjoy this recipe in all sorts of ways. Replace the honey mustard sauce with sweet onion or roasted tomato sauce. You could even change the buns and go for other sweet or savoury ones. Trust me, there are only a few ways you can go wrong with these salami burgers. Oh, and they taste absolutely delicious. It’s good to be lazy and indulge yourself once in a while.