Indian Burger

Indian Burger

A burger that is truly setional. Do not be put off by the list of ingredients - it is well worth it.

Ready in: 1 hour 30 minutes

Serves: 6

Complexity: medium

kcal: 694

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1 kg minced lamb
1 egg
½ cup fine diced onion
1 tsp fine chopped garlic
1 tsp fine chopped ginger
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam mesala
pinch of chilli powder
1⅓ cups rice bran oil
1½ cups fine dice onion
½ cup fine chopped ginger
¼ cup fine chopped garlic
3 tbsp cumin seeds
2 tsp fenugreek seeds
2 tbsp mustard seeds
½ cup rough chopped ginger
½ cup rough chopped garlic
2 tbsp tumeric
3 tbsp cumin seeds
250 ml malt vinegar
1¾ cups sugar
2 tbsp salt
1 kg eggplant in 10 mm dice
85 g rough chopped fresh red chilli
1 cup plain yoghurt, very thick
1 cup unpeeled, seeded & fine diced cucumber
⅓ cup chopped fresh mint leaves
rice bran oil for brushing
6 burger buns, split (or baps)
6 lettuce leaves


PATTIES: Place all the ingredients in a bowl and mix with your hands to combine. Form into 6 patties then refrigerate until required.
BRINJAL KASUNDI: Makes about 1 kg. Place a saucepan on medium-low heat. Add ⅓ cup of oil and the onions then fry for 10-15 minutes until soft then add the first lot of fine chopped ginger and garlic. Fry with the onions, stirring occasionally, until golden.
In a dry sauté pan, toast the cumin, fenugreek and mustard seeds. Grind and set aside.
Place the roughly chopped ginger & garlic, turmeric and whole cumin seeds and a splash of malt vinegar into a food processor and whizz to a paste then reserve.
Once the onion mixture is golden, add the toasted and ground spices along with the wet spice paste. Fry for 5 minutes, stirring to prevent sticking.
Add the remaining vinegar, sugar and salt, mix through to combine, then add eggplant and chillies. Stir occasionally and simmer to reduce, adding some of the remaining cup of oil as needed. The kasundi is ready when it has a soft, jam-like consistency (about 40 minutes).
Remove and cool before refrigerating until required.
RAITA: Place all the ingredients in a small bowl, mix well and refrigerate until required.
COOK & SERVE: Heat your chargrill or flat-top to super-hot.
Brush patties with oil, season with SIDS SALT & PEPPER, then cook to desired doneness. Lightly toast buns on the top plate.
To build: bun base, lettuce, patty, kasundi, raita and top bun then ATTACK!