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Thin, crispy-edged beef patties with melted cheese, diner style.

Prep: 10 min · Cook: 10 min · Serves: 4

Ingredients

• 1 pound ground beef (80 percent lean)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 8 slices American cheese
• 4 hamburger buns
• 2 tablespoons butter, softened
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• Dill pickle slices, thinly sliced onion and shredded lettuce

Instructions

1. Divide the beef into 8 loose balls, 2 ounces each. Do not pack them tightly.
2. Mix the mayonnaise, ketchup and mustard to make the sauce.
3. Butter the buns and toast them cut side down in a skillet until golden.
4. Heat a cast-iron skillet over high heat until very hot. Place 4 balls in the pan and immediately press each one flat with a sturdy spatula.
5. Season with salt and pepper. Cook for 2 minutes, until the edges are deep brown and crisp.
6. Flip, top each with a slice of cheese, and cook for 1 minute, until the cheese melts and the patties reach 160°F.
7. Repeat with the remaining beef. Stack two patties on each bun with sauce, pickles, onion and lettuce.

Tip: Press hard in the first 30 seconds only. Pressing later squeezes out the juices.

Mumbai’s famous street food: buttery spiced mashed vegetables with toasted buns.

Prep: 15 min · Cook: 35 min · Serves: 4

Ingredients

• 2 medium russet potatoes, peeled and cubed
• 1 1/2 cups cauliflower florets
• 1/2 cup frozen green peas
• 4 tablespoons butter, divided, plus more for the buns
• 1 large yellow onion, finely chopped, divided
• 1 green bell pepper, finely chopped
• 1 tablespoon ginger-garlic paste
• 3 medium tomatoes, finely chopped
• 2 tablespoons pav bhaji masala
• 1 teaspoon paprika
• 1 1/4 teaspoons kosher salt
• 1 cup water, as needed
• 1 tablespoon lemon juice
• 8 soft dinner rolls or slider buns
• Chopped fresh cilantro and lemon wedges

Instructions

1. Boil the potatoes and cauliflower in salted water for 12 to 15 minutes, until very soft. Add the peas for the last 2 minutes. Drain and mash roughly.
2. Melt 3 tablespoons butter in a large skillet over medium heat. Cook three-quarters of the onion and the bell pepper for 6 minutes.
3. Add the ginger-garlic paste for 1 minute. Add the tomatoes, pav bhaji masala, paprika and salt. Cook for 8 minutes, until pulpy.
4. Add the mashed vegetables and water. Mash everything together in the pan and simmer for 10 minutes, until thick and smooth.
5. Stir in the lemon juice and remaining butter.
6. Split the buns, butter the cut sides and toast in a skillet until golden.
7. Serve the bhaji topped with the remaining raw onion, cilantro and a lemon wedge, with the buns alongside.

Tip: Pav bhaji masala is sold at Indian grocery stores and online. In a pinch, use 1 tablespoon garam masala plus 1 teaspoon each ground cumin and ground coriander.

Image prompt: Photorealistic food photography of a plate of pav bhaji, thick orange-red mashed vegetable curry topped with butter, chopped onion and cilantro, with buttered toasted buns and a lemon wedge. Soft natural window light, 45-degree angle, shallow depth of field, highly detailed, no text, no hands.

Mixed vegetables in a mild, creamy cashew and coconut sauce.

Prep: 15 min · Cook: 30 min · Serves: 4

Ingredients

• 1/3 cup raw cashews, soaked in hot water for 15 minutes
• 2 tablespoons neutral oil
• 1 bay leaf and 3 green cardamom pods
• 1 medium yellow onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 medium potato, cut into 1/2-inch cubes
• 2 medium carrots, diced
• 1 1/2 cups cauliflower florets
• 1 cup green beans, cut into 1-inch pieces
• 1/2 cup frozen green peas
• 1 cup canned coconut milk
• 3/4 cup water
• 1 teaspoon kosher salt
• 1/2 teaspoon garam masala

Instructions

1. Drain the cashews and blend with 1/4 cup fresh water until smooth.
2. Heat the oil in a pot over medium heat. Add the bay leaf and cardamom for 30 seconds, then cook the onion for 6 minutes.
3. Add the ginger-garlic paste for 1 minute, then the ground spices for 30 seconds.
4. Add the potato, carrots, cauliflower and green beans. Stir for 2 minutes.
5. Add the coconut milk, water and salt. Cover and simmer for 12 to 15 minutes, until the vegetables are tender.
6. Stir in the peas and cashew paste. Simmer for 4 minutes. Finish with garam masala.

Tip: This dish is vegan as written. For a richer version, replace the coconut milk with heavy cream.

Image prompt: Photorealistic food photography of a bowl of vegetable korma, carrots, peas, cauliflower and green beans in pale creamy yellow sauce, topped with cashews. Soft natural window light, 45-degree angle, shallow depth of field, rustic wooden table, highly detailed, no text, no hands.

Hard-boiled eggs in a spiced onion-tomato gravy. Budget-friendly and filling.

Prep: 10 min · Cook: 30 min · Serves: 4

Ingredients

• 8 large eggs
• 3 tablespoons neutral oil, divided
• 1/2 teaspoon ground turmeric, divided
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 cup tomato puree
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 cup water
• 1/2 teaspoon garam masala
• Chopped fresh cilantro

Instructions

1. Cover the eggs with cold water, bring to a boil, then cover, turn off the heat and let stand for 11 minutes. Cool in cold water and peel.
2. Heat 1 tablespoon oil in a deep skillet. Add the eggs with 1/4 teaspoon turmeric and fry for 2 minutes, turning, until lightly golden. Remove.
3. Add the remaining oil and the cumin seeds. Cook the onion for 8 minutes, until golden.
4. Add the ginger-garlic paste for 1 minute. Add the tomato puree, remaining turmeric, ground spices and salt. Cook for 6 minutes.
5. Add the water and simmer for 5 minutes.
6. Cut a few shallow slits in each egg and add them to the gravy. Simmer for 5 minutes. Finish with garam masala and cilantro.

Tip: The slits let the gravy flavor the inside of the eggs.

Image prompt: Photorealistic food photography of a bowl of Indian egg curry, halved and whole boiled eggs in orange-red onion-tomato gravy with cilantro. Soft natural window light, 45-degree angle, shallow depth of field, rustic wooden table, highly detailed, no text, no hands.

Spiced ground meat with green peas. Quick, hearty and good with rice or bread.

Prep: 10 min · Cook: 30 min · Serves: 4

Ingredients

• 1 pound ground lamb or ground beef
• 2 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely chopped
• 1 1/2 tablespoons ginger-garlic paste
• 1 serrano or jalapeño pepper, minced (optional)
• 2 medium tomatoes, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 cup frozen green peas
• 1/2 cup water
• 1 teaspoon garam masala
• Chopped fresh cilantro and lemon wedges

Instructions

1. Heat the oil in a large skillet over medium heat. Sizzle the cumin seeds for 20 seconds.
2. Cook the onion for 8 minutes, until golden. Add the ginger-garlic paste and pepper for 1 minute.
3. Add the meat and cook for 6 to 8 minutes, breaking it up, until browned.
4. Add the tomatoes, ground spices and salt. Cook for 5 minutes.
5. Add the peas and water. Cover and simmer for 8 minutes, until the meat reaches 160°F.
6. Stir in the garam masala. Top with cilantro and serve with lemon wedges.

Tip: Leftover keema makes a great filling for sandwiches or wraps.

Image prompt: Photorealistic food photography of a skillet of keema matar, spiced browned ground meat with bright green peas and cilantro, naan beside it. Soft natural window light, 45-degree angle, shallow depth of field, rustic wooden table, highly detailed, no text, no hands.

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