Chapli kebab are thin ground beef patties originated from Pakistan and in this recipe It is going to be baked until perfection, so they’re browned on the outside and tender on the inside enclose in burger bun with some American cheese on top, to make it look & taste like...
Ingredients
- 25gBEEF MINCE (% FAT CONTENT) 300
- 1tbspDRY POMEGRENATE SEEDS
- 1tbspRED ONIONS CHOPPED
- 1tbspTOMATOES CHOPPED
- 2tbspCORIANDER LEAVES
- 1tspGREEN CHILLIES
- SALT TO TASTE
- 1tbspCORIANDER SEEDS CRUSHED
- 1tspGARAM MASALA
- 2gFLOUR TBSP
- 1WHOLE EGG NOS.
- 1BURGER BUN NOS.
- 1/2tbspUNSALTED BUTTER
- LOLO ROSSO LETTUCE HANDFUL
- 1tbspGREEN CHUTNEY- STORE BOUGHT
- 2PICKLED ONION- STORE BOUGHT (SLICED) NOS.
- 2AMERICAN SLICED CHEESE NOS.
How to make CHAPLI KEBAB BURGER
- Take mixing bowl, add minced beef, pomegranate seeds, chopped onions, chopped tomatoes, chopped coriander leaves, chopped green chillies, crushed coriander seeds, garam masala, gram flour, egg and salt.
- Mix well and refrigerate up to 20 minutes minimum.
- Preheat oven to 180 degrees Celsius, place flat non-stick tray into oven.
- Take out the bowl, make patty from the mixture each around 100 grams, and keep aside.
- Prep for all the toppings for the burger and arrange on side.
- Once oven is preheated, take out the hot non stick tray carefully from the oven, put minced beef patty over it and put tray back in oven again.
- You must hear sizzle from the tray as soon as you keep the patty, Bake beef patty in oven for around 7-8 mins until crispy and sizzling at 180 degrees Celsius.
- For the last one minute of baking, take out the tray, place American cheddar cheese slice on top of the patty and bake again until it melts.
- Apply butter on burger buns and grill it over non-stick pan or in oven.
- Take out the Chapli kebab from the oven and keep aside.
- For the burger assembly, Place lower part of bun on plate, place Lolo rosso lettuce, then slice of tomato.
- Then place chapli kebab, followed by chutney over it, then top it up with sliced pickled onion and close the burger.
- Serve immediately hot.
FAQS
How can I make Chapli Kebab Burger healthier?
To make a healthier Chapli Kebab Burger, you can bake the patties instead of deep frying them, as this reduces oil consumption. Additionally, you can use leaner beef mince with a lower fat content, or substitute the beef with ground turkey or chicken for a lighter option.
What are some good toppings for Chapli Kebab Burgers?
Great toppings for Chapli Kebab Burgers include fresh Lolo rosso lettuce, sliced tomatoes, pickled onion rings, and a drizzle of green chutney. You can also add avocado slices or a spicy mayo for extra flavor.
Can I store leftover Chapli Kebab Patties, and how should I do it?
Yes, you can store leftover Chapli Kebab Patties in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake them in the oven at 180 degrees Celsius until warmed through. You can also freeze the uncooked patties for up to 3 months; just make sure to separate them with parchment paper.
What can I substitute for pomegranate seeds in the Chapli Kebab recipe?
If you don't have pomegranate seeds, you can substitute them with dried cranberries or raisins for a similar sweet-tart flavor. Alternatively, you can omit them altogether if you prefer a more traditional taste.
How do I know when the Chapli Kebab Patties are fully cooked?
The Chapli Kebab Patties are fully cooked when they are crispy and sizzling on the outside, typically after baking for 7-8 minutes at 180 degrees Celsius. You can also check the internal temperature; it should reach at least 70 degrees Celsius for safe consumption.
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Tarun Panjwani
(@cheftarun)
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity." Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not...
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