The Indian Hamburgers Recipes

DESI INDIAN-STYLE BURGER (INDI-BURGER)

Steps:

• Gather the ingredients.
• In a large bowl, place the meat, ginger, garlic, cilantro, chilies, soaked bread, coriander, cumin, garam masala, salt, and lime juice. Mix thoroughly to blend all ingredients.
• Line a plate with parchment paper . Divide meat mixture into 4 portions and form into patties. Place the patties on a lined plate and set aside.
• Heat about 1/4 cup oil in a large griddle or frying pan over medium heat. When hot, add the patties (do not overcrowd the pan) and cook on both sides until they register 160 F, about 5 to 8 minutes on each side.
• While the patties are cooking, slice each bun, open and lightly toast on a grill or in a toaster oven. Butter as desired and spread about 1 tablespoon of mint-coriander chutney on each bun.
• Place a cooked patty on each bun and add tomato and onion. Season with salt if desired, close the bun and serve right away.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

THE INDIAN HAMBURGERS

Steps:

• In large bowl, combine all the ingredients and mix thoroughly.
• Shape into 6-10 patties, each about 4" in diameter.
• The patties will shrink as they cook.
• Put the patties on a grill over hot coals and cook to the desired level of doneness, 10-15 minutes.
• Turn once or twice and press the patties with a spatula to ensure that the insides get properly cooked.
• The patties can be pan-fired by placing them in a nonstick or cast-iron skillet or on a stove top griddle, and cooking them over moderately high heat until they become golden to golden brown on both sides and are cooked through as you like them.

THE BEST HAMBURGERS EVER

Steps:

• Mix meats, steak sauce, egg yolks, salt and pepper with fork (do not over-work).
• Form mixture into 12 balls.
• Put a thin slice of butter in the middle of each ball, then flatten into patties (make sure butter is completely surrounded by meat).
• Cook for 3-5 minutes per side until done.
• Remove to plate, cover with foil, and allow to rest for 5 minutes before serving.

VADA PAV - THE INDIAN BURGER

Steps:

• Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.14.
• Transfer to a covered container and chill for about 30 minutes. Serve cool. This chutney will keep, refrigerated, for 4 days.
• When ready to make, heat the vegetable oil in a large skillet over medium heat until it shimmers.
• Add the cumin seeds. As soon as they begin to sizzle add the onion and garlic. Cook for 1 to 2 minutes, until the onion just begins to change color.
• Add the black salt, sugar, turmeric, mango powder, chile powder, and potatoes. Mix well.
• Continue to cook for 1 to 2 minutes, until the mixture has completely heated through.
• Remove from heat and allow the mixture to come to room temperature.
• When you are ready to serve, reheat the potato mixture. It should be warmed through but not hot.
• Add the peanuts and cilantro to the potato mixture. Mix well and divide the mixture into four equal portions. Flatten them as you would hamburger patties. These are very delicate patties, so be gentle. Set the patties aside.
• Heat a large skillet or griddle over medium heat. Butter the inside of your buns. Place the buns buttered side down in the skillet and toast until golden. Remove from heat.
• Spread about 1 teaspoon of the tamarind-date chutney on one side of the bun and 1 teaspoon of the mint-cilantro chutney on the other side.
• Place the patty on top of one of the bun halves, sprinkling some sev on top, and close with the other side of the bun. Serve immediately.