Rachael Ray

Just announced!  Rachael on book tour!  Catch Rachael in one of these cities and get your copy of Book of Burger signed!  Buy the book here and see ya on tour!

Wednesday, June  6 - PRINCETON, NJ

6:00 PM to 8:00 PM EST
BARNES & NOBLE
Signing
3535 US Route 1
Princeton, NJ  08540
Thursday, June  7 - PHILADELPHIA, PA

6:00 PM to 8:00 PM EST
WEGMANS
One Village Drive
King of Prussia, PA  19406

Friday, June  8 - PITTSBURGH, PA

6:00 PM to 8:00 PM EST
BARNES AND NOBLE #2367
800 Settler’s Ridge Center Drive
Pittsburgh, PA  15205

Saturday, June  9 - CHICAGO, IL
2:00 PM to 4:30 PM   CHICAGO TRIBUNE/PRINTERS ROW
Harold Wash. Library/Cindy Pritzker Auditorium
Chicago Public Library @ Harold Wash./Cindy Pritzk
400 South State Street
Chicago, IL

Sunday, June 10 - KANSAS CITY,MO

4:30 PM   - 6:00 PM
RAINY DAY BOOKS
Unity Temple
707 W 47th St

Monday, June 11 - DALLAS, TX

6:00 PM to 8:00 PM
WALMART STORE #259
782 E Interstate 30
Rockwall, TX  75087
Contact: Laura Goeller
.
Tuesday, June 12 - NEW YORK, NY

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6:00 PM to 8:00 PM EST
BARNES & NOBLE
Union Square
33 East 17th Street

Friday June 22 - LOS ANGELES, CA

6:30 PM to 8:30 PM
BARNES & NOBLE
189 The Grove Drive
Los Angeles, CA  90036(323) 525-0270

Get your copy of Book of Burger today!

Here’s an example of what you’ll find:

Indian Spiced Patties with Yogurt Sauce Ingredients

• 1 1/4 pounds ground chuck or lamb
• 2 tablespoons mild or hot curry paste or seasoning blend
• A pinch of ground cinnamon
• Kosher salt
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 cup Greek-style yogurt
• 1 clove garlic, grated or pasted
• Juice of 1/2 lemon
• A small handful of cilantro, finely chopped
• A small handful of mint leaves, finely chopped
• 4 leaves Bibb lettuce or Boston lettuce, chopped
• 2 tomatoes, sliced
• 4 brioche rolls or grilled naan breads

Serves 4 Preparation

In a large bowl, combine the chicken or lamb with the curry paste (or seasoning blend) and cinnamon; season with salt and mix thoroughly. Score the mixture into four equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook).

Heat the EVOO, one turn of the pan, in a large skillet over medium-high heat. Cook the burgers, flipping once, 10 minutes for medium lamb burgers (adjust the cooking time for rarer or more well-done burgers) and 10-12 minutes, or until the juices run clear for chicken burgers.

While the burgers are cooking, in a small bowl, stir together the yogurt, garlic, lemon juice, cilantro and mint. Season the lettuce and tomatoes with a little salt.

Place the burgers on the roll bottoms or on one side of a naan and top with yogurt sauce, lettuce, and tomato. Set the roll tops in place or fold the naans over the burgers.