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Indian Burger with Spices

Cooking Method , , ,
Difficulty Beginner
Prep Time: 30 mins Cook Time: 40 mins Rest Time: 5 mins Total Time: 1 hr 15 mins
Servings 4
Best Season Suitable throughout the year

I created this burger a couple of months ago and I could only say it was very, very yum! If you want a burger with a twist, you should definitely try this one!

I initially made the burger patty with miced chicken, but I also tried it with beef, so both works fine.

The patty is spiced with tandoori masala and ginger garlic paste, the fluffy bun is topped with delicious chutney, grilled halloumi (or paneer, Indian cheese), caramelised onion and coriander leaves! It seems unusual but trust me, the combination is mind blowing!

    For the buns - makes 4 (I have used Paul Hollywood's recipe, my favourite recipe for buns so far, very easy)
  • 250 grams bread flour
  • 4 grams instant dry yeast
  • 4 grams salt
  • 20 grams butter (softened)
  • 1 tablespoon sugar
  • 115 milliliters milk
  • 50 milliliters water
  • 1 tablespoon sesame seeds or nigella seeds
  • For the burger pattie
  • 500 grams minced chicken
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon tandoori masala
  • salt (as per taste)
  • For the simple chutney
  • 1 tablespoon vegetable oil
  • 1 Piece dried chilli
  • 0.5 Pieces onion
  • 2 Pieces cloves of garlic
  • 1 Piece tomato (finely chopped)
  • 1 tablespoon peanuts (or cashews)
  • black mustard seeds (optional)
  • For the rest
  • few coriander leaves
  • few mint leaves
  • 300 grams paneer or halloumi (grilled)
  • caramelised onion (see the recipe below in the link)
  1. Making the buns

    Start by adding the flour to the bowl of a stand mixer and add the salt on one side and the yeast on the other side. Add the butter and sugar to it. Combine the milk and the water and add them to the flour mixture gradually while the mixer starts kneading. Let the mixer knead everything for 5 minutes or until the dough is very smooth and very elastic. Transfer to an oiled bowl and cover with plastic foil. Let it proof for 1 hour or until doubled in size.

    After 1 hour, knock all the air out of the dough and divide it into 4 equal pieces. Form them into smooth balls with your hands and let them rest on the baking tray (lined with baking paper) for 30 minutes.

    After 20 minutes, preheat the oven and prepare the buns. Take some milk and a pastry brush and brush each bun with a little bit of milk, then sprinkle the sesame seeds or nigella seeds. Bake them at 190 degrees for about 25 minutes, increasing the temperature by 20 degrees in the last 5-10 minutes. Cool on a rack.

  2. Prepare the pattiesMix all the ingredients listed above in order to spice up the patties and keep it in the fridge. Ideally you should marinate the meat overnight but it's okay if you do it 1 hour before. Form 4 burger patties and let the meat rest for 15-20 minutes at room temperature before grilling. Grill the burgers or cook them in the pan for about 4-5 minutes on each side.
  3. Prepare the chutneyHeat the oil in a pan and add the chilli, onion, peanuts and garlic. Onion should be cut in chunks (as we are going to grind everything in a paste) and cloves should be whole. Sautee for 4-5 minutes, then add the tomato and peanuts, salt as per taste and sautee for 4-5 more minutes, until the tomato is mushy. Add a little water if it's too dry. Reove everything from the pan and let it cool on a plate for 5 minutes, then process everything into a paste, adding more water if needed. Optionally, you can heat 1 tbsp of oil in a pan, add some black mustard seeds and pour this tempering over the chutney.
  4. AssemblyCut the bun in half, add some chutney, then add the pattie, add the grilled halloumi/paneer, the caramelised onion (recipe here) and the mint and coriander leaves. Add one more tablespoon of chutney on the top bun. Enjoy! I know it takes some time but if you want a different burger you should definitely try this! The combination is divine!