Slipper Burgers Chapli Kebab Recipes

PAKISTANI CHAPLI BURGER

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.

PAKISTANI CHAPLI KEBAB

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.

CHAPLI BURGERS

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.

SLIPPER BURGERS / CHAPLI KEBAB

Steps:

• 1. Preheat the grill to high.2. Combine the lamb or beef, onion, garlic, chiles, cilantro, ginger, coriander seeds, 1 teaspoon salt, 1/2 teaspoon pepper, the cayenne, and cumin in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary the mixture should be highly seasoned.3. Line a large plate with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then form each portion of meat into an oval patty about 5 inches long and 3/4 inch thick. Place each patty as it is made on the prepared plate. Cover loosely with plastic wrap and refrigerate for 1 hour.4. When ready to cook, oil the grill grate. Arrange the patties on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked to taste, 4 to 5 minutes per side for medium. Serve immediately.Serves 4