Chapli Burgers
Updated May 17, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon coriander seeds
- Sea salt
- 2tablespoons fresh or dried pomegranate seeds
- 1pound ground beef
- ½small yellow onion, minced
- ½medium tomato, finely chopped and drained of juice
- 1clove garlic, finely grated or pounded
- 1tablespoon finely grated fresh ginger
- ½jalapeño, seeded and minced
- ½teaspoon red-pepper flakes
- 1teaspoon garam masala
- 1teaspoon cumin powder
- ¼cup finely chopped cilantro leaves and tender stems
- 1egg
- Neutral oil for cooking
- Burger buns
- Iceberg lettuce
- Tamarind ketchup (see recipe)
- Herbed yogurt (see recipe)
- Sliced Persian cucumbers, red onions and tomatoes
For Burgers
To Serve
Preparation
- Step 1
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.
- Step 2
Add beef, onion, tomato, garlic, ginger, ½ jalapeño, pepper flakes, garam masala, cumin, ¼ cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
- Step 3
Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
- Step 4
Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
- Step 5
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.)
- Step 6
Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.
- Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.
Private Notes
Comments
Agreed, no point in following a recipe on a Recipe page. Follow your mood. instead of meat use tofu. Instead of salt, try sugar. Instead of oil, use tomatoes. Instead of pomegranate seed, use chia. In the mood for ice cream? Toss some in. Is it raining out? Throw in some cocoa powder!
Herbed Yogurt ½ cup Greek yogurt 2 tablespoons finely chopped cilantro 1 teaspoon finely chopped mint 1 teaspoon minced jalapeño Sea salt Step 1 In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed. Tamarind Ketchup ⅓ cup ketchup 4 teaspoons tamarind paste In a small bowl, stir together ketchup and tamarind paste
The recipe is delicious, but I want to point out that fresh pomegranate seeds and the dried stuff are completely different. The latter, available packaged in Indian stores as Anar Dana, is a popular souring agent - much like pomegranate syrup/molasses in Middle Eastern cooking - and the dried seeds are often powdered in a dry grinder before using. Fresh pomegranate is delicious plain, but I'd hesitate to use it as a souring agent - the water content is a little high.
Couldn’t find pomegranate seeds during this season, I used dried cranberries (googled as replacement). Used 3/4 tbsp of coriander powder because that’s all I had. Did all the accoutrements and ASTOUNDING! One of the best burgers I’ve ever had- restaurant or at home! Do it!
Delicious! I didn't have pomegranate seeds, so I used about a tablespoon of pomegranate molasses to make the paste with the coriander seeds. It worked out fine! This recipe is a keeper.
So flavorful, so easy. I stumbled across this recipe in an search to use up tamarind paste that was aging in the fridge. We loved it. Per the comments I used about a tbsp of pomegranate molasses in place of the seeds, and added about 1/2 tsp of sumac. Delicious, heady, a keeper!