Rachael’s Book Tour Dates

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, KS

4:30 PM   - 6:30 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

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.