The popularity of the western hamburger goes unparalleled. With the global rise of fast food, the concept of burgers also spread throughout the globe. Different cultures adopted the burger and adapted it according to their taste and style. One region where the burger got very popular was India. In India, the classic hamburger got an Indian twist. Indian cuisine comprises both the meatless burger and the classic hamburger.
The classic hamburger is made with a chicken or lamb patty mixed with Indian spices. Traditional Indian spices such as cumin, garam masala, coriander, and ginger-garlic paste take the burger to a whole new level. It gives the patty a deliciously unique flavor and, combined with a tasty chutney, creates the perfect Indian variation of the burger. Meatless burgers are also famous in India. Meatless burgers comprise a patty made of potatoes, beans, and lentils. This patty paired with delicious chutney and buttered buns also creates delicious burgers.
In this blog, let’s discuss the Indian burger recipe. These burger recipes have a unique twist and create a culturally relevant variation of the classic hamburgers.
The Classic Desi Burger
The term ‘Desi’ literally means local. It is used in reference to local Indian culture. This burger recipe is widely used to create the Classic Indian burger, commonly eaten in India. This recipe requires a preparation time of 15 minutes and a cooking time of 10 minutes.
The ingredients you will require are as follows:
Ground chicken or lamb, ginger garlic paste, medium green chilies, breadcrumbs, garam masala powder, cumin powder, chopped cilantro, salt, pepper, vegetable oil, butter, mint-coriander chutney, onions, and tomatoes.
Steps
- Begin by gathering and lining all the ingredients.
- Take a large mixing bowl and place the meat, garlic-ginger paste, chopped coriander, chopped green chilies, spice powders, breadcrumbs, salt, pepper, and lemon juice together. Mix with hands until combined.
- Divide the meat into portions and form patties. Place patties on a plate and put them aside.
- Heat some vegetable oil in a pan. Place the patties on the pan on low-medium heat. Fry the patties on each side for 3-5 minutes until it’s done to your likeness.
- Slice the buns and toast on a grill or toaster as the patties cook. Butter the buns and apply mint-coriander chutney on both sides.
- Place the patty on the lower bun and place the sliced onions and tomatoes over the patty.
- Top with the top half of the burger bun and enjoy the burger!
Indian Vegetarian Burger
The Indian vegetarian burger is loaded with flavor and spices. The vegetarian patty has a smooth texture and combined with a spicy mayo-based sauce, these burgers are delicious.
The ingredients you will require are:
For the Patty:
Cauliflowers, potatoes, peas, carrots, green beans, green onions, and red chili powder. Cumin, garam masala, ginger, cilantro and green chili, dried mango powder, breadcrumbs, oil, cornstarch, and rice flour.
For the Sauce:
Mayonnaise, Sriracha, Sugar, Vinegar
For Toppings:
Onions, Lettuce, Tomatoes and Cucumbers, and of course, burger buns
Steps
- Begin by steaming the vegetables. To steam, place the green beans, carrots, and cauliflower in a steamer basket. Place the basket in the instant pot and steam your vegetables. Boil the potatoes on the side, stove, or pressure cooker. Boil until soft and set aside.
- Heat a separate pot on the stove and pour 1-2 teaspoons of vegetable oil. Add the chopped red and green onions, grated ginger, and chopped green chilies and stir. Stir this mixture frequently for about 4 minutes.
- Next, add the steamed vegetables to this mixture in the pot on the stove. Also, add the boiled potatoes.
- Take a vegetable masher and mash the vegetables.
- Take the pot off the stove and add the spices to it. Add the salt, pepper, garam masala, cumin powder, red chili powder, and dried mango powder. Mix until well combined.
- Form the patties out of this mixture. Each patty should weigh about 90-100 grams.
- You will need to make a batter to soak the patties before frying. Without the batter, the patties can break shape. The batter will also make the patties more crispy. Make the batter by mixing the cornstarch, water, and rice flour until smooth and thick.
- Roll the patties in the batter and then on a tray of breadcrumbs.
- Once thoroughly coated, fry the patties in hot oil one at a time. Fry until golden brown on both sides. Place patties on blotting paper to blot out all excess oil.
- To make the burger sauce, simply mix the sriracha, mayonnaise, vinegar, sugar, and salt until a smooth paste forms.
- The last step is to assemble the burger.
- Apply some butter to the burger buns and place them on the heated pan until the buns are nicely toasted. Lather the burger sauce on both sides of the bun.
- Place the lettuce on the base bun and the patty over it. Place the onion, tomato, and cucumbers on the other half of the bun. Close the burger and serve it immediately.
Our Final Thoughts
Fast food took the classic hamburger to a whole new level. Different cultures adopted this fast and easy to prepare food and added their unique twist. Indian burgers differ from traditional hamburgers widely. The patties are full of spices and pungent taste. The meat or vegetarian patty taste is further enhanced with spices and flavorings. These include chopped green chilies, red chili powder, garam masala, and dried mango powder. The vegetarian patties are mostly made out of vegetables like peas, carrots, potatoes, and even lentils, boiled and mashed together. These patties have great texture and flavor. The patties are fried instead of grilled, which also makes it unique.
Indian burger recipes can contain either a burger sauce or a chutney. The mint-coriander green chutney is a popular option for replacing a mayo-based burger sauce. However, you can use both depending on the recipe you are going for.
These Indian burger recipes are definitely a unique take on the classic hamburger and are enjoyed throughout India. To put it simply, they are spicier and more varied versions of this popular fast food item.
