👁️ K ❤️ K
Spicy Masala Meat Burger Recipe
Ingredients
- 1½ cups mutton mince
- 4 whole wheat burger buns
- 1 tsp Prayosha Meera Kashmiri Red Chilli Powder
- 2–3 bird’s eye chillies
- 1½ tbsp ginger-garlic paste
- 2 tbsp Prayosha Meera Meat Masala
- 2 eggs
- 1 onion, finely chopped
- Fresh coriander leaves, chopped
- Salt to taste
- Oil, for shallow frying
- 8–10 iceberg lettuce leaves
- 2 tomatoes, sliced
Ingredients for the Dip
- 1 tbsp cumin seeds
- 8–10 garlic cloves, crushed
- 1 tbsp ginger, chopped
- 1 cup hung yogurt
- Salt to taste
- Juice of 1 lemon
Step by Step Guide
- Prepare the dip: Dry roast the cumin seeds, let them cool, and grind into a fine powder. Blend the garlic, ginger, hung yogurt, salt, and lemon juice until smooth. Transfer to a bowl and sprinkle the roasted cumin powder on top.
- Add the mutton mince to a mixer jar along with Prayosha Meera Kashmiri Red Chilli Powder, bird’s eye chillies, ginger-garlic paste, Prayosha Meera Meat Masala, fresh coriander, and 1 egg. Blend briefly until well combined.
- Transfer the mixture to a bowl. Add the chopped onion and salt to taste, then mix thoroughly.
- Divide the mixture into equal portions and shape them into burger patties (tikkis).
- Heat oil in a non-stick pan and shallow-fry the patties until they are golden brown and cooked on both sides.
- Beat the remaining egg and drizzle a little over each patty in the pan. Cook until the egg is fully set.
- Slice the burger buns in half and lightly toast them on a hot tawa until golden.
- Place 2–3 iceberg lettuce leaves on the bottom half of each bun. Arrange tomato slices, sprinkle a little salt, and place a cooked meat patty on top.
- Add a generous spoonful of the prepared dip, cover with the top half of the bun, and serve the hot Masala Meat Burger immediately.
