The Sound and the Curry Burger

The Bob’s Burgers Burger Book, p. 62

½ teaspoon coconut oil

2 cloves garlic, minced

¼ cup diced white onion

3 teaspoons curry powder

¼ teaspoon salt

2 teaspoons ground ginger

1 teaspoon cayenne, or to taste

½ teaspoon ground turmeric

1 13.5-ounce can coconut milk

½ cup vegetable stock

½ cup plain yogurt or sour cream

1 pound ground beef

4 buns

1 bunch scallions, thinly sliced

Heat the coconut oil, garlic, and white onion in a frying pan over medium heat. Stir frequently until the onions are soft and translucent. That’s an English-major word for ‘almost-clear.’ Faulkner would describe the onions as ‘almost as clear as the folly of philosophers and fools’ or something like that.

Add the curry powder, salt, ginger, cayenne, turmeric, coconut milk, and stock to the onions. Bring it up to a simmer, and then turn the heat down to medium low. Stir for about 10 minutes, until it thickens slightly. Add more spice to taste. Let cool.

Put the yogurt into a bowl, and mix in 1 cup curry to form a thick sauce.

This stuff is amazing in its own right. I ate the leftover sauce on some rice noodles and really enjoyed it.

Form 4 patties, season both sides with salt and pepper, and cook as you normally would.

Pan-frying is acceptable, in case you felt like you needed permission.

BUILD YOUR BURGER: Bottom bun, burger, yogurt-coconut curry sauce, scallions, top bun.

In the back you will notice dinosaur-shaped apple pieces because my husband has become a Pinterest mom.

My Rating: 5/5 "The sauce is amazing. The burger is amazing. The scallions are amazing. All of it put together is EVEN MORE amazing! Try it!"