Masala Burger with Mint Chutney Mayo and Cumin Onions

Name: Masala Burger with Mint Chutney Mayo and Cumin Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup fresh cilantro; ½ cup fresh mint leaves; 1 green chilli; 1 tbsp lemon juice; ¼ tsp salt; ½ cup mayonnaise; 1 tbsp neutral oil; ½ tsp cumin seeds; 1 large red onion; ½ tsp Kashmiri chilli powder; 1 pinch salt; 1 tsp lemon juice; 4 Zaiqa Angus Beef Burger; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp Kashmiri chilli powder; ½ tsp salt; ¼ tsp black pepper; 1 tbsp neutral oil; ½ tsp chaat masala; 4 burger buns; 1 tbsp butter; 4 lettuce leaves; 1 large tomato

<p>This masala burger recipe turns a juicy halal Angus patty into a weeknight dinner with real desi flavour. A cumin and Kashmiri chilli rub seasons the crust, soft cumin onions bring sweetness, and a bright mint chutney mayo cools everything down. Then a pinch of chaat masala at the end adds the tangy finish of a street-side burger. Dinner is ready in about 40 minutes, and this masala burger recipe is simple enough for any busy Tuesday.</p>

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
Difficulty: Beginner

Recipe byAlli P.

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Made with Zaiqa

Angus Beef Burger$29.99Out of stock

Ingredients

For the mint chutney mayo

1 cup fresh cilantroleaves and tender stems, loosely packed

½ cup fresh mint leavesloosely packed

1 green chillisuch as serrano, stem removed

1 tbsp lemon juice

¼ tsp salt

½ cup mayonnaise

For the cumin onions

1 tbsp neutral oil

½ tsp cumin seeds

1 large red onionthinly sliced

½ tsp Kashmiri chilli powder

1 pinch salt

1 tsp lemon juice

For the burgers

4 Zaiqa Angus Beef Burgerquarter-pound patties, thawed

½ tsp ground cumin

½ tsp ground coriander

½ tsp Kashmiri chilli powder

½ tsp salt

¼ tsp black pepperfreshly ground

1 tbsp neutral oil

½ tsp chaat masala

To serve

4 burger bunssplit

1 tbsp butter

4 lettuce leaves

1 large tomatosliced

Method

First, make the chutney. Blend the cilantro, mint, green chilli, lemon juice and salt with 1 tablespoon of water to a smooth, bright green paste. Then stir 3 tablespoons of it into the mayonnaise and chill. Keep the rest for serving.

Next, cook the onions. Heat the oil in a frying pan over medium heat and add the cumin seeds. Once they sizzle and darken a shade, after about 20 seconds, add the onion and a pinch of salt.

Cook the onions for 8 to 10 minutes, stirring now and then, until soft and sweet with golden edges. Stir in the Kashmiri chilli for the last 30 seconds, then take the pan off the heat and add the lemon juice.

Meanwhile, mix the ground cumin, coriander, Kashmiri chilli, salt and pepper. Pat the thawed patties dry with kitchen paper and season both sides with the rub.

Heat a heavy skillet over medium heat and add the oil. Lay in the patties and leave them alone for 4 to 5 minutes, until a deep brown crust forms and they release easily. Do not press them down.

After that, flip them once and cook for 4 to 5 minutes more, until an instant-read thermometer in the centre shows 160°F (71°C). Move them to a plate, sprinkle each with chaat masala and rest for 2 minutes.

While they rest, pour off most of the fat, add the butter to the skillet and toast the buns cut side down for about 1 minute, until golden.

Finally, build the burgers. Spread the chutney mayo on both halves of each bun, then layer lettuce, tomato, a patty and a spoonful of cumin onions. Serve this masala burger recipe straight away, with the extra chutney on the side.

Notes

Meet the cook

Alli P.

Good food shouldn't be saved for the weekend. That idea sits behind everything I write for Zaiqa.

My kitchen runs on the staples in our pantry: bulgur that cooks faster than rice, lentils that become a salad by lunchtime, chickpeas that stretch a meal for the whole table. I look for the shortcut that doesn't cost you flavour, the prep step that saves you on Wednesday, and the swap that makes a dish more nourishing without tasting like a compromise.

You'll find me writing weeknight bowls, meal-prep guides, Mediterranean-leaning salads, breakfasts worth sitting down for, and the occasional sweet. Every recipe is written to be cooked, not just read: clear amounts, honest timings, and notes for when the week doesn't go to plan.

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