Blake Makes

Happy Fourth Of July, Blake Makers! We’re at Bridget’s parents’ house (in Alexandria, LA), and we’ve been in the pool all day. I’ve been talking for weeks about this break as I’ve been in desperate need of one.

Ask any of my co-workers, and they’ll tell you I planned to spend today floating in the pool, eating salty pistachios and lifting frigid bottles of beer from a bucket bobbing right along side me.

Well, the bucket of beer didn’t happen, but the pool did. The pistachios did, too.

Curry happened. Actually, curry happened to burgers, and a precedent was made.

Weeks ago, Bridget came across this recipe for Curried Lamb Burgers in the July 2008 issue of Bon Appetit. We decided to give them a go.

Now, you need to know that Bridget and I rarely fight over food. For starters, there’s usually plenty to go around, but when there’s not, we settle it like grown-ups (After you. No, after you. After you. No, after you.).

These burgers were a different story. They were good, and the leftovers were even better. So much better, in fact, that I left work early for lunch one day just to make it home before Bridget. I knew there was only one serving left, and it was going to be mine. It was.

We decided to make these again for today’s festive meal, and they were a hit! I may never eat barbecued burgers again. There’s a curry and ginger base to these burgers. There’s also cilantro, and a minted-yogurt raita (the milky-white sauce in the pic above). In place of a bun, naan (Indian flatbread), and instead of pickles, green grilled tender-crisp vegetables.

I’ve never been to India, but curry always takes me there (trite, I know). It’s so exotic and deep and unique. Bollywood Burgers can change the world, or at least the way you eat burgers.

HAPPY FOURTH OF JULY! Play with fire and think of me!