Mixed together with a Pakistani blend of spices, the beef patties are flattened into circles and shallow-fried in a hot cast iron, then served with a green chutney, pomegranate seeds, cilantro, and sautéed vegetables.
Chapli kebabs are heavily spiced Pakistani patties that are paired perfectly with pomegranate seeds, cilantro, sautéed bell pepper, onion and brioche to make these intensely flavorful burgers.
For the Chapli kebab patty, press with the turner or steak press occasionally for crispy, restaurant-quality kababs. While the garnishes in the recipe are listed as optional, they go a long away in elevating and complementing the flavors of the vibrantly spiced patty. The pomegranate seeds add a subtle sweetness and crunch, the brioche replaces the naan that chapli kebabs are typically served with, while the onions, bell pepper and coriander maintain the authentic styling of the dish.
Be sure to drain any excess liquid off the tomatoes and avoid over-mixing the beef. Serve with paleo or gluten-free buns or lettuce cups in case of dietary adjustments. Leave any questions in the comments and tag @cleaneatsfactory on Instagram if you make these!
Adapted from NYT Cooking.
Chapli Kebab Burgers
Ingredients
- 1 tablespoon coriander seeds
- Sea salt
- 2 tablespoons fresh or dried pomegranate seeds
- 1 pound ground beef
- ½ small yellow onion, minced
- ½ medium tomato, finely chopped and drained of juice
- 1 clove garlic, finely grated or pounded
- 1 tablespoon finely grated fresh ginger
- ½ jalapeño, seeded and minced
- ½ teaspoon red-pepper flakes
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- ¼ cup finely chopped cilantro leaves and tender stems
- 1 egg
- 1/2 cup chopped cilantro, including stems
- 1/2 cup yogurt
- 1/4 cup packed mint leaves, finely chopped
- 2 tbsp water
- 5 tbsp fresh lemon juice
- 1/2 tsp minced garlic
- 1/4 tsp minced ginger
- 1 tsp minced Thai green chili (no seeds, omit if spice-averse)
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp sugar
- Micro-radish or greens of your choice
- Pomegranate seeds
- Sautéed green bell pepper and onions
- Brioche or potato buns
Instructions
- Lightly toast coriander seeds in a dry saucepan over medium high heat. Once toasted, grind into a fine powder with a pinch of salt in a mortar and pestle. Add in the pomegranate seeds and pound into the coarse paste.
- Combine the paste, remaining kebab ingredients and beef until just incorporated. Form into six 4-inch round and flat patties. Fry for 2-3 minutes per side on a cast iron over high heat with 2 tbsp of neutral oil (replenish oil in between batches if needed). Let rest on a paper towel lined plate to absorb excess oil.
- Combine all the chutney ingredients in a food processor.
- To make the burgers, layer the greens, chapli kebabs, grilled vegetables (I used green bell pepper, onion), chutney, cilantro and pomegranate seeds in between the burger buns. Serve while warm!
Notes:
Adapted from NYT Cooking's Chapli Burger recipe.