Spicy Chapli kebab burger
Best served with coriander and mint chutney
| PREP TIME | 40 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 3 |
300 gms beef mince (25 to 30 per cent fat content)
1 tbsp dry pomegranate seeds
1 tbsp red onions (finely chopped)
1 tbsp tomatoes (finely chopped)
2 tbsp coriander leaves
1 tsp green chillies
Salt to taste
1 tbsp coriander seeds (crushed)
1 tsp garam masala
2 tbsp gram flour
1 whole egg
3 burger buns
1/2 tbsp unsalted butter
Handful of Lolo Rosso lettuce
1 tbsp green chutney
3 pickled onions, sliced (store bought)
3 American cheese slices
Take a mixing bowl, add minced beef, pomegranate seeds, chopped onions, tomatoes, coriander leaves, green chillies, crushed coriander seeds, garam masala, gram flour, egg and salt.
Mix well and refrigerate it for up to 20 minutes.
Preheat oven to 180°C. Place a flat non-stick tray in the oven. (You can also use a non-stick frying pan with a little oil. You can cook the meat patties for 5 to 6 minutes on each side for medium and 8 to 9 minutes on each side for well done.)
Take out the bowl from the refrigerator, make patties from the mixture, each around 100 grams, and keep aside.
Once the oven is preheated, carefully remove the hot non-stick tray, place the minced beef patty on it, and then return the tray to the oven.
Bake beef patty in the oven for around 7 to 8 minutes at 180°C, turm it over half way through, until crispy and sizzling on both sides.
For the last minute of baking, take out the tray, place the American cheese slice on top of the patty and bake again until it melts.
Apply butter on burger buns and grill them over a non-stick pan or oven.
Take out the chapli kebab patty from the oven and keep it aside.
To assemble the burger, start by placing the bottom part of the bun on the plate. Then, add a layer of Lolo Rosso lettuce and a slice of tomato on top.
Then place chapli kebab, followed by chutney, over it, top it up with sliced pickled onion and close the burger. Serve hot.
Do you have a favourite recipe to share? Write to us at food@gulfnews.com