Masala Kebab Burgers, juicy kebabs layered with pickled onions, crispy lettuce, and a cilantro chutney aioli — perfect for summer nights.
The burger
For the “burger patty” we’re using my Mint Masala Kebabs that are prepared with ground meat, lots of herbs, and spices — which attributes to their great flavor. They are formed into a long logs or circular shapes, and then pan fried or grilled.
What kind of ground meat
For these kebab burgers I used ground organic turkey but you can use chicken or lamb. You don’t need any egg or breadcrumb binder if you choose a 80-90% lean option as the natural fats help keep kebabs nice and juicy. Too lean of a mixture would result in dry kebabs.
Sliders vs Burgers
If you’re making mini kebabs you could easily make these into sliders as appetizers. If serving as a meal, make the kebabs larger for full sized burgers.
Masala Kebab Burger Toppings
You can customize these burgers however you like, these are some of my favorite toppings:
- tomatoes
- crunchy lettuce
- cucumbers
- sirke wale pyaaz (picked onions)
- cilantro chutney aioli
Others things you can add:
- avocado slices
- caramelized onions
- pickles
- shredded cabbage
How to assemble Masala Kebab Burgers
- Make the kebabs
- Toast the buns
- Slather the buns with cilantro chutney aioli
- Layer with lettuce, kebab, a tomato slice, cucumber slices, sirke wale pyaaz, and the top of the bun with more aioli.
- Serve with a side of tandoori masala fries.
Recipes that go perfectly with these burgers
- 1.5 lbs ground turkey (80% lean)
- ¼ cup mint leaves; finely chopped
- 3 green chilies; finely chopped
- ½ cup onion; finely chopped
- ¼ cup cilantro stems + leaves; finely chopped
- 1 inch fresh ginger; grated
- 3 garlic cloves; finely chopped
- 1 teaspoon roasted cumin powder
- 1 teaspoon roasted coriander powder
- ½ tablespoon tandoori masala
- 1 teaspoon fennel seeds; pounded + crushed
- 1 teaspoon black pepper
- ½ teaspoon garam masala
- 1½ teaspoon salt
- 2 tablespoon oil
- Burger buns
- Lettuce
- Tomato slices
- Cucumber slices
- Sirke wale pyaaz
- Cilantro chutney aioli
- Prepare the seekh kebab mixture by mixing the ground meat, herbs, spices, and salt. Work the mixture with your hands to thoroughly combine.
- Refrigerate for 20 minutes. Line a baking sheet with foil or parchment paper.
- Remove mixture from refrigerator and start making the kebabs by either wearing gloves or wetting your hands.
- Take a 5 oz amount of kebab mixture, role into a ball shape and press down gently, until you have a 4-inch-wide, ¾-inch-thick kebab burger.
- If cooking indoors: Heat a large pan or skillet on medium high heat and add oil. When hot, add 2 kebabs burgers at a time and cook on all sides, turning a few times, until fully cooked through (about 9 minutes or until the internal temperature is 165F).
- If grilling: lay a sheet of aluminum foil on grill and transfer the kebabs to the grill, turning every couple minutes until cooked through. You want an internal temperature of 165F.
- Once the kebabs cook, squeeze fresh lemon juice all over, dust with chaat masala.
- Toast your buns and slather with cilantro chutney aioli.
- Layer with lettuce, kebab, tomato slices, cucumber slices, sirke wale pyaaz, and the top of the bun.
- Serve immediately
Enjoy,
