Masala burgers with spicy tamarind sauce and red onion-mint relish

Ingredients:

For cutlets:

• 900 g of ground beef tenderloin
• 55 g chopped fresh ginger
• 55 g chopped garlic cloves
• 1/4 cup olive oil
• 2 tbsp spice mix Garam masala
• 2 tsp ground cayenne pepper
• 2 teaspoons coarse salt

For the tamarind sauce:

• 1 pack (400 g) frozen tamarind pulp (defrosted)
• 3/4 cup light brown sugar
• 1 tsp ground cumin
• 1/2 tsp ground cayenne pepper
• 2 teaspoons coarse salt

For the red onion-mint relish:

• 6 whole wheat hamburger buns, halved
• 1/2 head iceberg lettuce, chopped
• 2 cups thinly sliced ​​red onion
• 2 medium Roma tomatoes, thinly sliced ​​lengthwise
• 1/2 cup chopped fresh mint leaves
• 1/2 tsp coarse salt
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil for greasing the grill grates and buns

Preparation:

1. Prepare a charcoal grill with a lid over medium-high heat or preheat a gas grill to medium-high heat.
   
   For the sauce: Place the frozen tamarind pulp in a 3-quart ovenproof saucepan made of a non-reactive material (stainless steel or anodized aluminum). Add the brown sugar, cumin, cayenne pepper, and salt and stir well.
   
   Place the pan on the grill and simmer for 10-15 minutes, stirring occasionally. The mixture will thicken, yielding about 1 cup of sauce. Transfer the sauce to a small glass bowl and let cool.
2. For cutlets: Place the ginger and garlic in a food processor. Pulse several times until the vegetables are finely chopped.
   
   Heat oil in a medium nonstick skillet. Place the skillet on the grill and heat for a few minutes. Add the chopped garlic and ginger and cook, stirring occasionally, until golden brown, just a few minutes.
3. Add the garam masala spice mix and cayenne pepper and cook until the mixture turns brown. Remove from heat and let cool for a few minutes. Add salt and mix well. Transfer the spice mix to a large bowl.
   
   Add the beef and mix well. Divide the ground meat into 6 equal portions and form 6 patties. Place the patties in a large baking dish and refrigerate.
   
   For the relish: In a medium glass bowl, combine the onion, tomatoes, mint, salt, and lemon juice. Mix well and refrigerate.
4. When the grill is ready, brush the grill grate with oil. Place the patties on the grate, cover, and grill for 3-4 minutes. Flip the patties, close the grill, and grill for another 3-5 minutes, until done to your liking. Transfer the patties to a serving platter.
   
   Brush the cut sides of the buns with oil and lightly toast them under the grill, 1 to 2 minutes.
   
   For assembling burgersPlace enough lettuce to cover the toasted bottom of the bun. Spread about 2 tablespoons of sauce on each bun. Place a patty on top and then add a few spoonfuls of relish to each patty. Top with the top bun and serve.