|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||57%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||16%|
|Total Sugars 10g|
|Vitamin C 81mg||406%|
|*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.|
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
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
Gather the ingredients.
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.
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.
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.
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.
Place a cooked patty on each bun and add tomato and onion. Season with salt if desired, close the bun and serve right away.
- 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.