Very tasty, even though I used only 1/2 the butter. To avoid smoking up the house, bake at 375 F (for about 30 mins), move chicken to a clean cookie sheet, & broil each side about 5 mins.
Smoky & moist. The butter created a lot of smoke on the grill, which gave the brats a fantastic smokey flavor. The prior simmering kept the brats moist inside & out, preventing a crisp skin - moistness & smokiness was preferable to crispness in the case of WholeFoods' store-made brats. I know because I tested 3 brats on the grill without simmering - dry! Also, I found that 1/4 c butter & 2 beers was fine for 3-1/2 lbs brats.
PITA note: There are 2 pita types. The one to use is the thick Greek pita/flat bread which has NO pocket & must be pan-grilled with a bit of olive oil first. The Middle Eastern pita has a pocket, is thin, comes in 2 sizes, needs no further cooking prior to use, can even be made at home, & is commonly available in US grocery stores. Use these only if you can't find the Greek pitas.
Made only the burger & with only lean ground beef. 4.5 stars actually.(I used my authentic Greek tzatziki.) Very good, but will use a more fatty ground beef next time so that they'll be juicy. Reminder to self: let gyros-loving J & R try these! And try a burger with lemon zest added.
Great, although a bit too much blue cheese, even for me, a blue cheese lover. Nonetheless, I'd still make it & enjoy it again whether the blue cheese was reduced slightly or not, & whether the other seasonings were increased or not. Green onions were substituted for the chives. I made the burger size to fit perfectly on a crusty French roll, with some sauteed onions. Sauteed cremini mushrooms &/or lettuce would have been suitable on the roll also.
Packed with many great flavors, they come together to make a terrific dish. I followed the recipe precisely, except that I used 2 Tbl. urad dal only - with its black skin on - instead of the 2 dals. I served this with palaak panir, shahi panir, basmati rice, a dal dish, raita (cucumber & yogurt) for a vegetarian feast. (In case you don't know about it, here's an important ingredient note: do not use curry powder instead of curry leaves! The powder is a mix of several different spices. The curry leaves are from a tree & are green. They have a unique aroma & flavor - unsubstitutable, so beg your Indian grocer to order it for you.)
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