Chapli Burgers Food
CHAPLI BURGERS
This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces - the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.
Provided by Samin Nosrat
Categories burgers, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it's fine if the inner seed does not break down). Scrape paste into a large mixing bowl.
- Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
- Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
- Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
- Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
- Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.
PAKISTANI CHAPLI KEBAB
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!
Provided by Rookie With A Cookie
Categories World Cuisine Recipes Asian Pakistani
Time 41m
Yield 4
Number Of Ingredients 14
Steps:
- Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
- Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
- Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g
PAKISTANI CHAPLI BURGER
Steps:
- Mix ingredients for kebabs and let stand fifteen minutes.
- Shape meat into four patties.
- Chargrill on an oiled mesh grate (the type where the meat won't fall through) until meat is done to your liking, preferably charred somewhat.
- Serve kebab on warm griddled nan rounds with lettuce, tomato slice, cilantro leaves, slices of onion and chutneys of choice,
- The tomato drips, so have a napkin ready.
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- Combine ingredients #1 through #12 in a bowl and mix thoroughly. Allow the mixture to marinate in the refrigerator for at least one hour, or even overnight for best results.
- Meanwhile, make the yogurt raita: Blend the Thai chile, mint, and cilantro with the non-dairy yogurt. Add 1-2 tbsp of water if you prefer a thinner consistency. Season with salt, to taste, and refrigerate.
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- Brush each patty with oil and grill to desired level of doneness. Then lightly toast the burger patties over the grill (optional).
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