I’ve designed this burger keeping in mind the strong pallets we Indian’s have and its inspired from the famous Galauti Kebab. It’s spice, tangy and oh so tasty, I bet if you like Indian food you’re going to love it. The assembly is a typical burger but the elements are keeping with the typical ingredients you would find while eating kebabs however I’ve tweaked this to suit my style, I haven’t clicked any good photographs of this one, but will do so shortly. Hope you like this recipe, enjoy.
30-Mins / 
Easy / 
Serves 3
INGREDIENTS
Burger Patty:
500-g Mutton mince (Goat meat) You could also use Lamb, Beef or Veal.
1/2-tsp. Red chilli powder
1/2-tsp. Kebab chini powder (All spice)
1/2-tsp. Garam masala powder
1-tsp. Ginger and garlic paste
1/2-tsp. Saffron
60-ml Milk, warmed
1-tsp. Browned onion, paste
1-tsp. Raw papaya paste (tenderizer)
1-tsp. Coriander leaves, chopped
1-tsp. Chick pea flour
Salt to taste
4-tbsp. Clarified butter or Ghee
Burger:
3 Whole burger buns
Butter for spreading
1-cup Onion, thinly sliced
1-cup Cabbage, thinly sliced
1-cup tomatoes, thinly sliced
2 Green chillies, chopped fine
1-tbsp. Lime juice
1/4-tsp. Chilli powder
1-cup Mint leaves
2-tbsp. Chaat Masala
1-cup Mint Yogurt
1-cup Yogurt
1/4-cup Mint leaves, chopped fine
1 Green chili, chopped fine
Pinch of nutmeg
Pinch of Red chili powder
Pinch of Cumin powder
Salt to taste
1/2-cup Cilantro pesto
1/2-cup Extra virgin Olive oil
2-tbsp. Cilantro leaves, chopped fine
1-tbsp. Cashew nuts, ground
PROCEDURE
Prep:
1. Combine the mince with all the dry ingredients, add the pastes, flour, coriander leaves, steep the saffron in the warm milk for a few minutes and add to the mince, mix well and keep aside.
2. Prepare the burger buns by slicing in half and spreading butter on the two half, keep aside.
3. Make the slaw, by combining the sliced onions, tomatoes, cabbage, chopped chillies, 1-tbsp. Chaat masala, lime juice and chilli powder, taste, adjust, taste and keep aside.
4. Combine all the ingredients for the mint yogurt, how ever is you’re using store bought yogurt, hang it in a cheese cloth for a few hours or preferably overnight to remove the extra whey, you want the yogurt very thick, almost mayo consistency. Before combining whip the yogurt with a wire whip until smooth, then combine the ingredients.
5. After washing the cilantro leaves, ensure they are completely dried before chopping, combine all ingredients in a plastic pourer bottle and shake well.
Cook and assemble:
1. Divide the mince into 3equal parts, use a kitchen scale for perfect weight and size, then use a 4-inch round cookie cutter ring OR 5-oz. ice cream scoop OR use a 1/2 measure cup pack it tightly to get approx. weight. The cookie cutter rings is a very good tool to have especially for burgers.
2. Add clarified butter to a pan, heat, add the burgers and fry on high heat for 4-mins per side, finish off in a preheated oven 300C for 10-mins. If you’re using mutton, lamb or veal ensure they’re cooked through if using beef, cook them until medium, so cook only in the pan and rest for 10-mins before serving.
3. Heat the two halves of the buns on a pan, griddle, grill or salamander until they’re lightly crisped and brown, spread mint yogurt on the lower half of the bun, spoon the slaw, place a few mint leaves, now place the burger patty over these, dust a little Chaat masala, drizzle the cilantro pesto and cover with the top half of the bun.
