May 26, 2015

Bob’s Burgers: Every Breath You Tikka Masala Burger

tikkamasalaburgerWe’ve been watching a lot of Bob’s Burgers lately, and one of the things I love are the names of the Burgers of the Day. Punny, funny, and they hint at flavor combinations that I’d love to try.

In one episode, Bob threw out the name of a burger (Yes, the Every Breath You Tikka Masala Burger) and never described what else was there other than being topped by Tikka Masala sauce. But I was intrigued. I can make Tikka Masala sauce (or something close, since I don’t have cows’ milk products often). Why couldn’t I just make this burger on my own?

So I thought about it. It would be a reduced Tikka Masala sauce – just the onion, and I wouldn’t puree it like I sometimes do. So it’d be chunky with onions. I couldn’t put it on a beef patty – that just seemed offensive, so I opted for a meat I’d recently had with Tikka Masala… lamb.

You can find most of these spices in your local grocery store. Cardamom pods will probably be the hardest thing to find, but I found them at World Market.

All you’re going to need is a stainless/non-reactive saucepan, a grill (whether it’s a pan or something with flames is up to you), and maybe a pair of gloves for mixing the meat.

Bob’s Burgers: Every Breath You Tikka Masala Burger

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 3 burgers


  • 1 tsp canola oil
  • 2 cardomom pods
  • 1 cinnamon stick
  • 3/4 cup finely chopped onion
  • 1/2 cerrano chile, finely chopped
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • (spice blend - measure two - one for the curry, one for the meat)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp ground fenugreek (you'll probably have to grind this yourself)
  • 1 T tomato paste
  • 3/4 full fat coconut milk
  • 1 lb ground lamb (80/20 blend)
  • salt & pepper


  1. First, get your lamb out of the fridge and let it get closer to room temperature. Season with salt and pepper and one of the bowls of the spice blend. Wearing gloves, mix thoroughly. (I recommend wearing gloves since tumeric is a natural dye) Divide into three patties about 1" thick.
  2. Get out two cardamom pods and using something heavy and flat, smash them so that they crack open.
  3. In a small saucepan, put 1 T of canola oil over high heat. When the oil is shimmering, lower the heat to medium-low and add the cardamom pods and cinnamon stick. In about a minute, the oil will get really fragrant. That's when you add your diced onion.
  4. Saute onions until they become transparent, stirring regularly. Remove the cinnamon stick and cardamom pods. Add in the ginger, garlic and serrano chile. Saute for about a minute (you don't want to burn the ginger or garlic).
  5. Add in the last bowl of seasoning, and mix thoroughly. Add in tomato paste and coconut milk. Simmer on low, stirring constantly. Cook until it's reduced to a sauce that's tight and won't run if you pick up a spoonful.
  6. Grill your lamb patties - approximately 5 minutes on each side. Let them rest for 10 minutes.
  7. Put on a buttered and toasted bun, and top with your tikka masala sauce. And enjoy!

Sorry for the odd size of the recipe… but I cook mostly for TheBoy and I.  So I’m used to cooking for two and having a little leftover for lunch the next day.

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