Garlic, ginger, cinnamon and chiles lend bold, exotic flavor to these mouthwatering patties. The recipe yields a big batch, so keep in mind that a portion of the meat mixture can be formed into patties and frozen, then thawed and fried later for a quick and easy meal.
|1 1/2||pounds||lean ground beef*|
|1 medium||onion, cut in chunks|
|1||4-inch piece||ginger, cut into eight pieces|
|2||cinnamon sticks, broken|
|4||small bay leaves**|
|1||whole green serrano or Thai chile, split|
|1 1/4||teaspoons||freshly ground black pepper|
|1/2||teaspoon||red chili flakes|
|~||vegetable oil for frying.|
|1/2||small||onion, thinly sliced, for decoration|
|~||cilantro, for decoration|
|2–3||limes, quartered, as accompaniment|
|*Buy the leanest meat possible for best results. Use nothing less than 93%.**Use Turkish bay leaves available in ethnic grocery stores or online. Do not substitute California Bay Laurel leaves or the flavor is compromised.***These are dried yellow split peas available in most supermarkets.