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Beef tikka and onion bhaji (naan) burger with curry fries and raita

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Ingredients

Adjust Servings:
FOR THE ONION BHAJI
3 brown onions, finely sliced
1/2 tsp cumin seeds
1/2 tsp ground coriander
75g gram flour
1/2 tsp baking powder
1/4 tsp ground turmeric
1 tbsp fresh coriander, finely chopped
1/2 tbsp garam masala
1 large free-range egg, beaten
Vegetable oil, for brushing
FOR THE CURRY FRIES
4 medium potatoes, skin on and cut into chips
1 tbsp vegetable oil
1 tsp smoked paprika
1 tbsp tikka curry powder
1/2 tsp ground turmeric
FOR THE BURGER
500g beef mince (10% fat)
1 red onion, grated
2 tbsp tikka masala curry paste
1/2 tsp ground fenugreek
1 tsp cumin seeds
1/2 tbsp garam masala
2 tbsp fresh coriander, finely chopped
Vegetable oil, for brushing
FOR THE RAITA
1/2 cucumber
200ml Greek yoghurt (0% fat)
Small handful of fresh coriander leaves, finely chopped
2 tsp mango chutney
TO SERVE
4 mini garlic and coriander naan breads
1 iceberg lettuce, finely shredded
Small handful of pomegranate seeds, for garnish

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Beef tikka and onion bhaji (naan) burger with curry fries and raita

This might just be the ultimate burger platter. The burger bun is replaced with a garlic naan bread which is layered with lettuce, a spicy beef burger, crispy onion bhajis and a cucumber and mango raita. The curry chips are next level and so easy to make, too!

Features:
  • Spicy
Cuisine:
  • 60+ Mins
  • Serves 4
  • Medium

Ingredients

  • FOR THE ONION BHAJI

  • FOR THE CURRY FRIES

  • FOR THE BURGER

  • FOR THE RAITA

  • TO SERVE

Directions

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  1. To make the onion bhajis, place the onions in a bowl and sprinkle with salt. Leave to sit for an hour, then squeeze the onions to release the water.

  2. Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder.

  3. Sift the gram flour and baking powder into a bowl, then add the cumin and coriander powder with the turmeric, fresh coriander, garam masala and beaten egg. Stir in the onions and the onion juice and bring the mixture together with your hands, adding a little water if it feels too dry.

  4. Line one baking tray with baking parchment and form the mixture into eight patties. Space out evenly and brush the tops lightly with vegetable oil. Set aside.

  5. Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry for 15 minutes while you add one tablespoon of vegetable oil to a large baking tray and place in a preheated oven at 200C to heat up.

  6. To make the burgers, add the beef mince to a bowl and combine with the grated red onion, tikka curry paste, ground fenugreek, cumin seeds, garam masala and chopped coriander. Season with salt and pepper and mix well. Cover with cling film and refrigerate for 15-20 minutes to firm up.

  7. Remove the tray from the oven and tip in the chips, smoked paprika, tandoori curry powder, turmeric and plenty of salt and pepper. Toss to coat in the vegetable oil and spread them out in an even layer. Return the roasting tin to the oven with the onion bhaji tray and cook for 35-40 minutes, turning once, or until the bhajis and chips are golden and crisp.

  8. To make the raita, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, fresh coriander and mango chutney and stir well. Season to taste, then cover and refrigerate until needed.

  9. Heat a griddle pan and brush both sides of the burgers with oil. Cook for 3-4 minutes on each side or until well caramelised and cooked through.

  10. To plate up, toast the garlic naans and serve topped with a small handful of lettuce, followed by one burger and two onion bhajis. Add a scattering of pomegranate seeds and a large spoonful of cucumber and mango raita. Serve with the curry fries on the side and extra raita.

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