Ingredients
- Gosht (Beef): 300 gram
- Channy ki daal (Split bengal gram): 1 cup
- Piyaz (Onion): 1 medium
- Sabz mirchen (Green chillies): 4
- Namak (Salt): 1½ tsp
- Pissi laal mirchen (Red chilli powder): 2¼ tsp
- Dhaniya (Coriander) powder: 1 tsp
- Garm masala (Whole spices) powder: 1 tsp
- Haldi (Turmeric) powder: ½ tsp
- Zeera (Cumin seeds): 1 tsp
- Bari elaichi (Black cardamom): 1
- Dar cheeni (Cinnamon stick): 1
- Pani (Water): 2 glasses
- Lehsan (Garlic) paste: 1 tsp
- Adrak (Ginger) paste: 1 tsp
- Anday (Eggs): as required
For Assembling
- Bun
- Fried kabab
- Fried egg
- Imli podina chatni
- Ketchup
- Mayonnaise
Method
- In a pressure cooker, add beef, split bengal gram, onion, green chillies, salt, red chilli powder, coriander powder, garam masala powder, turmeric powder, cumin seeds, black cardamom, cinnamon stick, water, garlic paste, ginger paste. Cook for 15 minutes.
- If there is water, let it dry to 80% and let it cool.
- Chop the dal mixture in a chopper and make kababs.
- Beat eggs in a bowl, dip kababs in eggs, and shallow fry.
You can store it in the refrigerator for about 2 weeks.
5. Fry some eggs for the burgers.
For Assembling
- Toast buns. Apply imli podina chatni and ketchup.
- Add fried kabab, onion, tomato, and fried egg.
- Apply mayonnaise, imli podina chatni on the upper side of the bun and cover the lower bun with it.
This recipe is perfect for a quick and easy meal. The kababs are flavorful and juicy, and the combination of the fried egg and imli podina chatni adds a unique twist to the classic burger. Enjoy!