Shami Kebab, Mogul style burgers !!I'll tell you upfront, this is going to be a lot of work - but I will promise you the results will be worth it so give it a go.
Ingredients
Burgers
- 100 g chana daal, soaked overnight
- 500 g mince beef
- 1½ tsp cumin seeds powder is fine too
- 1 tsp coriander powder
- ½ tsp chilli powder
Filling
- 2-3 spring onions
- 1 handful fresh coriander
- 1 green chilli
- 1 tbsp lemon juice
Instructions
- Rinse and wash the chana daal.
- Add the mince, chana daal, salt, cumin seeds, chilli powder & coriander powder to a pot and cover with water.
- Boil and then simmer for approx 45 minutes or until the water has reduced completely and you're left with something you can mash.
- Mash up the mixture thoroughly, there shouldn't be any water. if your mixture is not completely dry you need to put it back on the heat.
- We need to work with the mixture so we need to cool it, place mixture in the fridge for an hour or so. If you want to do this over a couple of days this would be a good place to take a break.
- Once your mixture is cold we need to really grind it up with a pestle and mortar so it forms a thick paste.
- We're going to make 2 fairly small burgers, put the filling in the middle and squash them together to make 1 burger.For the filling, use your creativity. I would suggest: -- a handful of finely chopped coriander- a finely chopped chilli- a couple finely chopped spring onion- a little lemon juice.
- A good way to do it is to make a small ball and flatten it between your hands to get it roundish. At this stage it should be approximately 5cm in diameter.Spoon a little of the filling onto it and cover with a second little burger. Now gently press them together and pinch the edges to close it up.
- Try to keep it as even in thickness as possible and finish up sealing it by rolling it on its edge applying a little pressure. Sounds harder than it is.
- That's the hard part done with. At this point, you can cool the burgers and freeze them for later.
- Now whisk an egg in a bowl, coat the burgers in the egg and fry in really shallow oil in a pan. It should only take a few minutes each side as everything is already cooked.
- Enjoy in baps or as a side.
If you have any leftover ...
- Shami Kebab Smash Burger
- Shami Kebab Pita Pockets
- Shami Kebab Salad Bowl
- Shami Wraps
- Shami Kebab Croquettes
- Shami Rice Bowl
Shami Kebab Smash Burger
Warm the kebab, smash it slightly in a hot pan, top with cheese, stack in a bun with onions + chutney. The chana daal gives it a gorgeous crisp edge when smashed. Shami Kebab Pita Pockets
Slice leftover kebabs, tuck into warm pitas with yoghurt, cucumber, coriander, and lemon. It becomes a Pakistani / Mediterranean hybrid that works ridiculously well. Shami Kebab Salad Bowl
Slice kebabs cold and toss with greens, cherry tomatoes, cucumbers, and a lemon / tahini dressing. Add crispy onions for crunch. Shami Wraps
Warm a tortilla, add sliced kebab, lettuce, onions, yoghurt, and a drizzle of chilli oil.
Roll tight and toast the outside. Shami Kebab Croquettes
Mash leftover kebabs with a spoon of mashed potato, shape into logs, coat in egg + breadcrumbs, fry. Serve with mint yoghurt. Shami Rice Bowl
Serve sliced kebabs over rice with yoghurt, coriander, and lemon. Add pickled onions for a perfect lunch bowl.