Bombay Patty Burgers Recipes

NADIYA HUSSAIN'S BOMBAY PATTY BURGERS

Steps:

• Start by putting the Bombay mix and nuts in a food processor and blitzing until they form an uneven, crumby mixture. Add the boiling water to that, mix and leave for 15 minutes for the liquid to soak in. Preheat the oven to 180°C/fan 160°C. Add the chaat masala to the mix and stir in well, then add the egg and combine well. Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly. Divide the Bombay mix and nut mixture into four patties using wet hands and pop onto the tray. Make sure they are just flattened slightly. Bake for 25 minutes. Take the patties out, add the cooked onion on top of each patty and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes till the cheese has melted. To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base. Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

BOMBAY PATTY BURGERS

Steps:

• Start by putting the Bombay mix and nuts in a food processor and blitz until they form an uneven, crumby mixture. Add the boiling water, mix and leave for 15 minutes to let the liquid to soak in.
• Preheat the oven to 180C/160C Fan/Gas 4. Grease a baking tray that has sides, line with some baking paper and grease the paper on top too.
• Add the chaat masala to the mixture and stir in well, then add the egg and combine well.
• Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.
• Divide the Bombay mix and nuts mixture into four and shape into patties using wet hands. Pop onto the tray alongside the onion, making sure they are just flattened slightly. Bake for 25 minutes.
• Remove from the oven and top each patty with a slice of the cooked onion and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes until the cheese is melted.
• To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.
• Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE

Steps:

• Mix the mayonnaise and yogurt together.
• Mix 3/4 cup of the mayonnaise and yogurt mix, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce.
• Let stand at room temperature while preparing sliders.
• Place turkey or chicken, next 6 ingredients, remaining 1/4 cup mayonnaise mix , and 4 teaspoons curry powder in large bowl.
• Mix with fork or hands just until blended (do not overmix).
• Divide mixture into 12 equal portions.
• Using wet hands, form each portion into patty about 1/2 inch thick.
• Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet.
• Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
• Place patties on bottom halves of rolls.
• Top each patty with sauce.
• Cover with roll tops.
• Place 3 sliders on each of 4 plates and serve.

BEEF BURGERS - LEARN TO MAKE

Steps:

• Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
• Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
• Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
• Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
• Heat the barbecue to medium hot (there will be white ash over the red hot coals - about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
• Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don't move them around or they may stick.
• Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
• Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
• Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
• Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.