Desi Indian-Style Burger (Indi-Burger)

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 08/22/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Desi Indian-Style Burger (Indi-Burger)

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 16 mins
Total: 31 mins
Servings: 4 servings
Yield: 4 burgers
Nutrition Facts (per serving)
752 Calories
44g Fat
45g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 752
% Daily Value*
Total Fat 44g 57%
Saturated Fat 12g 60%
Cholesterol 119mg 40%
Sodium 888mg 39%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 16%
Total Sugars 10g
Protein 43g
Vitamin C 81mg 406%
Calcium 191mg 15%
Iron 7mg 39%
Potassium 1052mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Western influence has made its way to India, and hamburgers are no exception. The meat patty has become a popular food in India, combining the American-style burger with traditional Indian spices. By mixing ground beef or lamb with the classic Indian seasonings of ginger and garlic pastes, coriander, cumin, and garam masala, you take the typical hamburger to a whole new level. By swapping the ketchup and mustard for a mint-coriander chutney, you create a summertime favorite with a deliciously unique flavor profile.

This recipe calls for pan-frying the beef patties, but you can certainly grill them if you prefer. Serve these burger patties with naan bread and cooling raita sauce to keep with more traditional Indian cuisine.

"South Asian spices gave these desi burgers amazing flavor. I didn't have coriander chutney, but the burgers were good with Major Grey chutney. Or you could replace the chutney with yogurt and mint or cilantro leaves or an aioli mixture. My burgers were quite thick and took about 16 minutes to get to 160 F." —Diana Rattray

Desi Indian-Style Burger (Indi-Burger)/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 500 grams (1 pound) ground beef or lamb

  • 1 teaspoon ginger paste

  • 2 teaspoons garlic paste

  • 1 small bunch cilantro, finely chopped

  • 2 medium green chilies, finely chopped

  • 2 slices bread, soaked in water until soft and then torn

  • 1 teaspoon ground coriander

  • 1/2 teaspoon cumin powder

  • 1 teaspoon garam masala powder

  • 1/2 teaspoon fine salt, more to taste

  • 1 teaspoon freshly squeezed lime juice

  • Vegetable, sunflower or canola oil to shallow fry the burger patties

  • 4 burger buns

  • 1 tablespoon unsalted butter, for the buns

  • 1/3 cup mint-coriander chutney, yogurt, or desired topping

  • 2 large tomatoes, sliced crosswise

  • 1 large onion, sliced into rings

Steps to Make It

  1. Gather the ingredients.

    Desi Indian-Style Burger (Indi-Burger) ingredients

    The Spruce / Kristina Vanni

  2. In a large bowl, place the meat, ginger, garlic, cilantro, chilies, soaked bread, coriander, cumin, garam masala, salt, and lime juice. Mix thoroughly to blend all ingredients.

    Desi Indian-Style Burger (Indi-Burger) ingredients in a bowl

    The Spruce / Kristina Vanni

  3. Line a plate with parchment paper. Divide meat mixture into 4 portions and form into patties. Place the patties on a lined plate and set aside.

    meat patties on a plate

    The Spruce / Kristina Vanni

  4. Heat about 1/4 cup oil in a large griddle or frying pan over medium heat. When hot, add the patties (do not overcrowd the pan) and cook on both sides until they register 160 F, about 5 to 8 minutes on each side.

    patties cooking in a skillet

    The Spruce / Kristina Vanni

  5. While the patties are cooking, slice each bun, open and lightly toast on a grill or in a toaster oven. Butter as desired and spread about 1 tablespoon of mint-coriander chutney on each bun.

    buns with butter and sauce

    The Spruce / Kristina Vanni

  6. Place a cooked patty on each bun and add tomato and onion. Season with salt if desired, close the bun and serve right away.

    Desi Indian-Style Burger (Indi-Burger)

    The Spruce / Kristina Vanni

Recipe Variations

  • Instead of the mint-coriander curry, make a simple curry mayonnaise. Combine 1/2 cup of mayonnaise with 2 teaspoons of lemon juice or lime juice and 2 to 3 teaspoons of curry powder.
  • Replace the burger buns with flatbread of choice.

How to Store Burgers

  • Refrigerate Indian-style burgers in a covered container and consume within 4 days.
  • To freeze the burgers, place them on a baking sheet in the freezer. When frozen solid, transfer them to resealable freezer bags or vacuum-seal them. Label with the name and date and store them in the freezer for up to 3 months. Defrost in the refrigerator for a few hours or overnight.
  • To reheat the burger patties, Place a rack in a baking pan and heat the oven to 400 F. Place the burgers on the rack and bake in the preheated oven for about 4 to 6 minutes, or until they are hot.