Then Pepper, my Spice Shop owner, and young Talia walked into a pub for dinner and prying conversation, and Pepper spotted this burger on the menu -- made just the way we like it!
To Err is Cumin will be out July 16, in pb, ebook, and audio. Pre-order it now, and make this burger to whet your appetite for a spicy mystery!
PS: I finally figured out how to embed a PDF of the recipe so you can print it easily. Scroll down to the 💕 for the link.
The Cumin Nature Burger
You don’t need to be a spice spy or stick your nose into murder to enjoy a tasty burger! Some people prefer an all-beef burger; at home, Pepper likes to lighten hers up by adding bread crumbs and Parmesan. Your choice! Jalapenos are the mildest of the “hot” peppers, though the heat level can vary. Dice yours finely and test it, then adjust the other seasonings to your palate. If you’re among the 15 percent who can’t eat cilantro, leave it out or substitute parsley.
For the burgers:
1/4 cup panko-style breadcrumbs (optional)
1/4/ cup grated Parmesan (optional)
2 jalapeños, seeded and diced
2 tablespoons ground cumin (if you start from seed, either raw or toasted is fine)
½ teaspoon kosher salt
4 strips peppered bacon (optional)
For the guacamole:
2 ripe avocados
1/2 cup mayonnaise
1 tablespoon lime juice
1-2 tablespoons fresh cilantro leaves, chopped
½ teaspoon kosher salt
Arugula, rinsed
Cilantro leaves (optional garnish)
Buns (optional)
Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Lay the bacon strips on the sheet and bake 20-25 minutes, turning the strips halfway through. (Cooking time will depend on the thickness of your bacon and preferred doneness; you’ll want these strips fairly crispy.)
In a medium bowl, mash the avocado with a fork. Stir in the mayonnaise, lime juice, cilantro, and salt. Adjust seasonings to taste.
To serve, lay a bed of arugula on each plate. Top with burger, one strip of bacon broken in half, and a dollop of guacamole. If you’re using a bun, put a few arugula leaves on the bottom half, then top. Garnish the plate with cilantro leaves, if you’d like.
Serves 4.
How do you enjoy your summer burgers?
TO ERR IS CUMIN: A Spice Shop Mystery (Seventh St. Books, coming July 16, 2024 in paper, ebook, and audio)
Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Coming September 17, 2024 from Beyond the Page Publishing; available for preorder now wherever you buy books.
Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest book is Between a Wok and a Dead Place, the 7th Spice Shop mystery. Watch for To Err is Cumin, the 8th Spice Shop Mystery, in July 2024 and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024.
A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Thank you for a great sounding recipe!
ReplyDelete2clowns at arkansas dot net
My pleasure!
DeleteHi, Leslie - Your burger looks wonderfully refreshing for summer. A great spin on a classic. I'm lovin' the bed of arugala (I'd be taking the bunless option), the guac topping, and all the goodies mixed into the meat. Thanks for sharing and congrats on your new release next month!
ReplyDeleteThanks, Cleo! Arugula -- or rocket, as midwesterners call it -- adds so much pep and flavor to just about anything!
DeleteThis looks SOOO delish! And as I was reading the recipe, I thought it would also be good with ground lamb, for a more Middle Eastern flavor.
ReplyDeleteOh, lamb would be delish, wouldn't it? Great idea!
DeleteThe title fooled me. I thought this might be the answer to the search for an exciting non-meat burger.
ReplyDeleteInstead, it's an interesting twist on the standard beef.
Well done. (Or medim rare, as the case may be!)
Interestingly, my husband and I are both in the 15% of non-cilantro people. Convenient, isn't it?
Ah, as Lucy told us a couple of weeks ago, that search continues! Curiously, a fair number of people -- I don't know a percentage -- intensely dislike lavender as well, although the two plants are not related.
DeleteIs there an overlap of those who don't like cilantro and lavender? Everyone promotes lavender as being soothing and relaxing. I don't like it.
DeleteYummy! I like my burgers with plenty of lettuce, a slab of local ripe tomato, Dijon mustard, and ketchup, with a dill pickle spear on the side.
ReplyDeleteClassic -- with a French twist!
Delete