Make The Tomato Sauce:

1. Turn your broiler to high and move your oven rack as close to the heating element as possible. Broil the tomatoes and chiles on a tray, turning them every 2-3 mins to get a charred, scorched crust. It will take about 10-12 minutes in total. Set them aside to cool. 
2. Peel off some of the really blackened skin from the tomato and chiles.
3. Place the veggies in a food processor with the anchovies, ginger, garlic, salt, turmeric, oil, mint, and cilantro. Pulse a couple of times for a chunky salsa.
4. Adjust seasoning and serve with the patties.

Make the Beef Patties:

1. Place the beef in a bowl and add shallot, ginger, ground cumin, ground coriander, cayenne, salt, yogurt, and rice vinegar. Mix the meat well with clean hands, kneading it for a minute or two which will allow it to hold, since there is no binder in this recipe. 
2. Add the cilantro and the mint and mix to combine.
3. Scoop the meat into 2 Tablespoon portions onto a tray or plate. You should have about 12 portions. Wet your hands with water and shape the meat into oval patties, about ¾ thick.
4. Heat a large pan over medium heat. Add the oil and put the patties into the pan making sure that they have enough room to brown and the pan is not overcrowded. (You can also cook them in batches if your pan is smaller).
5. Pan fry the patties for about 3 minutes. Flip them over and cook for another 3 minutes, covering the pan. Serve hot with the tomato sauce.