Thin beef patties smashed onto a very hot pan for crisp, lacy edges, layered with melted cheese, onion and pickles in a toasted bun. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 20 minutes.
Prep 10 min Cook 10 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter1 tbsp
🧂Saltto taste
🧅Onion1, finely sliced
🍗Ground Beef400 g, 80/20
🧀Cheddar Cheese4 slices
🌾Burger Buns4
🌶️Black Pepperto taste
Optional extras
🫙Mayonnaise2 tbsp
🫙Ketchup2 tbsp
🫙Pickles8 slices
Instructions
1
Divide the beef into 8 loose balls; keep them cold.
2
Butter and toast the buns in a heavy skillet; set aside.
3
Heat the skillet until very hot, add beef balls and smash flat with a spatula; season with salt and pepper.
4
Cook 2 minutes until the edges are crisp, flip, add cheese and onion, and cook 1 minute more.
5
Stack two patties per bun with pickles, mayonnaise and ketchup.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
