Number Of Ingredients 17 Steps:
Mix ingredients for kebabs and let stand fifteen minutes. Shape meat into four patties. Chargrill on an oiled mesh grate (the type where the meat won’t fall through) until meat is done to your liking, preferably charred somewhat. Serve kebab on warm griddled nan rounds with lettuce, tomato slice, cilantro leaves, slices of onion and chutneys of choice, The tomato drips, so have a napkin ready.
Time 30m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl. Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined. Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices. Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties. Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.) Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.
More about “chapli burgers recipes”
Time 41m Yield 4 Number Of Ingredients 14 Steps:
Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes. Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty. Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
