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Paratha Burger

A delicious twist on the classic burger, this paratha burger combines soft flatbread, juicy beef balls, and a tangy sauce for a flavor-packed meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian Fusion, Middle Eastern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Paratha
  • 100 ml Milk
  • 0.5 - 0.75 cup Water
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 pcs Egg
  • 1 tbsp Oil
  • 500 g Flour
  • 0.5 tsp Baking Powder
  • 0.25 cup Ghee
  • 0.5 cup Oil
For the Burger Sauce
  • 0.5 cup Mayo
  • 1 tbsp Mustard Paste
  • 1 tbsp Sriracha Sauce Adjust to taste
  • 2 - 3 tbsp Tomato Sauce
  • 0.5 tbsp Pickle Juice
  • 1 tbsp Pickled Gherkins
  • 1 tbsp Pickled Jalapenos
For Caramelized Onions
  • 2 tbsp Oil For onions
  • 1 tbsp Butter
  • 3 pcs Onions, sliced
  • 0.5 tsp Salt For onions
  • 2 tbsp Brown Sugar
  • 1 tbsp White Vinegar
  • 0.5 tsp Dark Soy Sauce
  • 2 tbsp Tamarind juice
  • 0.5 tsp Pepper Powder
  • 1 tsp Chilli Flakes
For the Beef Balls
  • 1000 g Beef Mince, divided into 70g balls

Method
 

Preparation
  1. In a bowl, mix milk, water, salt, sugar, egg, oil, flour, and baking powder until a dough forms. Knead until smooth, then let it rest.
  2. Divide the dough into equal portions. Roll each portion into a flat circle.
Cooking the Paratha
  1. Heat ghee and oil in a pan, then layer the circles of dough, brushing each with the fat. Cook until golden brown on both sides.
Making the Sauce
  1. For the sauce, mix mayo, mustard paste, sriracha, tomato sauce, pickle juice, gherkins, and jalapenos in a bowl.
Caramelizing Onions
  1. To make caramelized onions, heat oil and butter in a pan, add onions, salt, brown sugar, and vinegar. Cook on low until deep golden brown.
  2. Add soy sauce, tamarind juice, pepper, and chili flakes.
Cooking the Beef Balls
  1. Cook the beef mince balls in the same pan until well browned.
Assembly
  1. To assemble, layer the paratha with the burger sauce, caramelized onions, and the cooked beef. Serve immediately.

Notes

Rest the dough well for better rolling. Use a mix of ghee and oil for best texture. Cook onions low and slow for deep flavor. Assemble just before serving to maintain the paratha's crispiness.