- Apr 22, 2011
- 4,094
- 431
Gave the Fam-damily a choice between burgers and chicken curry last night. Burgers was the resounding winner, but I really had a taste for curry. So I decided to make tater tots with curry gravy to go with the burgers.
The tater tots are your basic frozen variety. The curry gravy is a little different. For years I've been making sauces and gravies without a roux. I feel like it lets the flavors of the herbs and spices shine through without the added fat from the roux shrouding the flavors.
For this I added a tablespoon of beef base, about a teaspoon each of curry powder, cumin, smoked paprika, turmeric and parsley flakes and 3 tablespoons of flour to 3 cups of water in a jug. Then just shook it up until everything was incorporated and there were no lumps. You can also use a blender or a stick blender.
Then just simmer it for 20-30 minutes. As soon as it comes to a boil it'll thicken up. You do wanna simmer it for at least 20 minutes, otherwise it'll have a raw flour taste.
Onto the burgers!! I've settled on 3oz. as the perfect size for smashed burgers on the griddle.
Then onto the griddle and smash 'em flat!!
Then Flip 'em when they're ready. About 5 minutes
Then a little Swiss cheese.
Then the wife dressed the buns with a little mayo, mustard and ketchup and a walk through the garden.
Then it was time to eat!!
Thanks for stopping by!
The tater tots are your basic frozen variety. The curry gravy is a little different. For years I've been making sauces and gravies without a roux. I feel like it lets the flavors of the herbs and spices shine through without the added fat from the roux shrouding the flavors.
For this I added a tablespoon of beef base, about a teaspoon each of curry powder, cumin, smoked paprika, turmeric and parsley flakes and 3 tablespoons of flour to 3 cups of water in a jug. Then just shook it up until everything was incorporated and there were no lumps. You can also use a blender or a stick blender.
Then just simmer it for 20-30 minutes. As soon as it comes to a boil it'll thicken up. You do wanna simmer it for at least 20 minutes, otherwise it'll have a raw flour taste.
Onto the burgers!! I've settled on 3oz. as the perfect size for smashed burgers on the griddle.
Then onto the griddle and smash 'em flat!!
Then Flip 'em when they're ready. About 5 minutes
Then a little Swiss cheese.
Then the wife dressed the buns with a little mayo, mustard and ketchup and a walk through the garden.
Then it was time to eat!!
Thanks for stopping by!
