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Vadouvan Curry Burger

Vadouvan Curry Burger

Vadouvan Curry Burger

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Not many would describe a cheeseburger as a culinary masterpiece, but that's what you're getting with this dish. With luscious provolone and onions that are caramelized to perfection, you're off to a good start.

The whole thing is topped with an original aioli infused with the French-inspired Vadouvan Curry, which is both mellow and light.

And that's the key—hints of Fenugreek Seed, Brown Mustard, Cardamom, Turmeric, and Nutmeg in the Vadouvan Curry blend bringing it all together.

In fact, be sure to make enough of the aioli because it's so versatile, you may find you want to use it on everything from now on. I can confirm it's a stunning French fry dip, it brightens up a good piece of salmon, and pairs beautifully with a crisp Prosecco.

Keep in mind: Caramelizing onions takes a long time, so your prep time will be at least an hour if you plan to make them at home. You can speed up the process if you purchase them already caramelized from the store!

Yields
4.0 servings
Prep Time Cook Time Total Time
60 min 10 min 70 min
What You'll Need
  • Measuring cup
  • Measuring spoons
  • Spatula or whisk
  • Frying pan
  • Small pot
  • Cutting board
  • Knife
Vadouvan Curry Burger

Ingredients

For the Aioli
  • 1 cup mayonnaise
  • 1 tablespoon garlic, minced
  • 1/2 lemon, juiced
  • 2 teaspoons ground Vadouvan Curry
For the Burgers
  • 2 onions, caramelized
  • Butter
  • 4 burger patties, beef or lamb
  • 8 slices of provolone cheese
  • 4 burger buns

Get the Spices

Directions

For the Aioli

Add mayonnaise, garlic, lemon juice, and Vadouvan Curry to a small bowl.

Mix well with a whisk or a spatula.

Cover and place in the refrigerator overnight allowing for flavors to meld.

For the Burgers

Heat your frying pan to a medium heat and add a little butter.

Place the burger buns in the pan, inside down, and let sit for 30 seconds or so until the inside of the buns become toasted.

Repeat until all the buns are finished and set aside.

Place the burger patties in the frying pan and cook for 3-5 minutes.

Flip the patties and repeat on the other side.

Flip one more time and add 2 slices of provolone to each burger. Cover the pan and wait 30-60 seconds.

When the cheese is melted, remove each burger patty from the pan and place on a burger bun.

To finish the burger, add 2-3 heaping tablespoons of your Vadouvan Curry Aioli and some caramelized onions to each one.

Serve hot and enjoy!

Vadouvan Curry Burger

Vadouvan Curry Burger

COOK TIME: 10.0
For the Aioli
  • 1 cup mayonnaise
  • 1 tablespoon garlic, minced
  • 1/2 lemon, juiced
  • 2 teaspoons ground Vadouvan Curry
For the Burgers
  • 2 onions, caramelized
  • Butter
  • 4 burger patties, beef or lamb
  • 8 slices of provolone cheese
  • 4 burger buns
For the Aioli

Add mayonnaise, garlic, lemon juice, and Vadouvan Curry to a small bowl.

Mix well with a whisk or a spatula.

Cover and place in the refrigerator overnight allowing for flavors to meld.

For the Burgers

Heat your frying pan to a medium heat and add a little butter.

Place the burger buns in the pan, inside down, and let sit for 30 seconds or so until the inside of the buns become toasted.

Repeat until all the buns are finished and set aside.

Place the burger patties in the frying pan and cook for 3-5 minutes.

Flip the patties and repeat on the other side.

Flip one more time and add 2 slices of provolone to each burger. Cover the pan and wait 30-60 seconds.

When the cheese is melted, remove each burger patty from the pan and place on a burger bun.

To finish the burger, add 2-3 heaping tablespoons of your Vadouvan Curry Aioli and some caramelized onions to each one.

Serve hot and enjoy!

Vadouvan Curry Burger

Not many would describe a cheeseburger as a culinary masterpiece, but that's what you're getting with this dish. With luscious provolone and onions that are caramelized to perfection, you're off to a good start.

The whole thing is topped with an original aioli infused with the French-inspired Vadouvan Curry, which is both mellow and light.

And that's the key—hints of Fenugreek Seed, Brown Mustard, Cardamom, Turmeric, and Nutmeg in the Vadouvan Curry blend bringing it all together.

In fact, be sure to make enough of the aioli because it's so versatile, you may find you want to use it on everything from now on. I can confirm it's a stunning French fry dip, it brightens up a good piece of salmon, and pairs beautifully with a crisp Prosecco.

Keep in mind: Caramelizing onions takes a long time, so your prep time will be at least an hour if you plan to make them at home. You can speed up the process if you purchase them already caramelized from the store!

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