Clean Eats Factory

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Chapli Kebab Burgers (Paleo, GF Option)

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.

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