The Kabab Burger packs in flavor and taste. Here spices, seasonings and herbs infuse the burger with intense flavor—green chilies, ginger, and garlic lend heat, while garam masala contributes depth. A fresh sparkle comes from a splash of lime juice and the cilantro. Topping it with Indian Shredded Mango Chutney gives it a sweet, tangy flavor perfecting the burger.
Indian pan kebabs or pattie may be the best burger in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie.
1 lb. meat mince boiled - with no water left after the meat is boiled
4 oz. chana daal - with no water left after the lentil is boiled
2 tbsp. Ajika garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry
Grind all ingredients except the cilantro into a thick dough in your food processor. Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.
Hint: if the patty is faliing apart at the time of pan frying - add one egg to the mixture by folding the egg into the meat dough.