Chapli Burgers Recipes

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PAKISTANI CHAPLI BURGER



Pakistani Chapli Burger image

Provided by Sue Lau

Categories     Main Course     Sandwiches

Number Of Ingredients 17

1 pound ground beef
1 teaspoon fennel seed
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1 teaspoon amchur or mango powder ((has a very lemony taste))
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1/3 cup minced onion
4 hot green chilies (chopped)
2 tablespoons gram flour ((chickpea flour))
8 small Stonefire Nan rounds ((or other flatbreads, cut to size))
4 thick slices beefsteak tomato
lettuce, sliced red onion, fresh cilantro ((optional toppings))
green chili chutney and/or tamarind chutney ((preferred sauces))

Steps:

  • Mix ingredients for kebabs and let stand fifteen minutes.
  • Shape meat into four patties.
  • Chargrill on an oiled mesh grate (the type where the meat won't fall through) until meat is done to your liking, preferably charred somewhat.
  • Serve kebab on warm griddled nan rounds with lettuce, tomato slice, cilantro leaves, slices of onion and chutneys of choice,
  • The tomato drips, so have a napkin ready.

CHAPLI BURGERS



Chapli Burgers image

This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces - the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.

Provided by Samin Nosrat

Categories     burgers, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon coriander seeds
Sea salt
2 tablespoons fresh or dried pomegranate seeds
1 pound ground beef
1/2 small yellow onion, minced
1/2 medium tomato, finely chopped and drained of juice
1 clove garlic, finely grated or pounded
1 tablespoon finely grated fresh ginger
1/2 jalapeño, seeded and minced
1/2 teaspoon red-pepper flakes
1 teaspoon garam masala
1 teaspoon cumin powder
1/4 cup finely chopped cilantro leaves and tender stems
1 egg
Neutral oil for cooking
Burger buns
Iceberg lettuce
Tamarind ketchup (see recipe)
Herbed yogurt (see recipe)
Sliced Persian cucumbers, red onions and tomatoes

Steps:

  • Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it's fine if the inner seed does not break down). Scrape paste into a large mixing bowl.
  • Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
  • Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
  • Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
  • Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
  • Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

PAKISTANI CHAPLI KEBAB



Pakistani Chapli Kebab image

Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!

Provided by Rookie With A Cookie

Categories     World Cuisine Recipes     Asian     Pakistani

Time 41m

Yield 4

Number Of Ingredients 14

cooking spray
1 egg, lightly beaten
1 pound ground beef
1 tomato, finely chopped
1 red onion, finely chopped
¼ cup finely chopped cilantro
¼ cup finely chopped mint
2 teaspoons ginger-garlic paste
2 teaspoons coriander seeds, crushed
1 teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground cayenne pepper
¼ cup vegetable oil for frying, or more as needed
2 tomato, sliced into rounds

Steps:

  • Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
  • Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
  • Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g

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