Mutton burger comprises juicy and spicy mutton keema patties inside soft and sightly toasted burger buns. The taste of the mutton keema is attributed by the variety of aromatic herbs and spice powders used to marinate it with fresh ginger and garlic paste, a variety of sauces, et cetera. Continue reading my recipe to know the crucial steps to make mutton burger at home.
KEY TAKEAWAYS
- The mutton burger needs specific steps to follow to make at home.
- You can serve it alongside tomato sauce, mustard sauce or mayonnaise, or even with tomato chutney, pickles, or fresh tomato and cucumber slices.
- Mutton Burger typically offers a savory and spicy taste.
- Different types of burgers like chicken burger, fish burger, egg burger, cheese burger, and vegetable burger will offer a similar taste as mutton burger.
I remember my first attempt at making mutton burger during a get together at my home, especially for the kids. Being the first time, my hands trembled with excitement and nerves. However, my spirit was high and I wanted to make the occasion memorable. All the time, my husband’s encouraging smile made the effort worthwhile. Eventually, I experienced the sweet feeling of success and love when, not only the kids, but everyone at the party appreciated my recipe.
How to Make Mutton Burger? (Step by Step Guide with Images)
Step 1: Take 1 kg of mutton keema in a bowl. To marinate it, put 1 tbsp of fresh lemon juice, tomato sauce, white vinegar, dark soya sauce, and 1 tbsp of ginger and garlic paste.
(Pro tip: Lemon juice and soya sauce add to the taste and flavor and also help mutton to cook properly. You may add ginger and garlic powder as an alternative to their paste).
Step 2: Follow it with 1 tbsp of dry red chili powder, salt to taste, 1 tsp of black pepper powder, 1 tsp of crushed mixed herbs (optional), 1 tsp of garam masala powder, 3 tbsp of corn flour, and 2 tbsp of gram flour (besan).
Step 3: Finally, add ¼ cup of bread crumbs and 1 tbsp of soyabean oil.
Step 4: Mix them nicely.
Step 5: Take a circular cover of any container and put a piece of plastic over it. Then a bit of the mutton keema paste on it.
Step 6: Cover it with another piece of plastic. Press it with your hand to flatten it and give it a round shape.
Step 7: Remove it from the lid along with the two pieces of plastic on it.
Step 8: Repeat the process to make all the mutton patties. Stack them on a plate and refrigerate them for 4 to 5 hours.
Step 9: Take out as many mutton patties as you want. Remove the plastic covers from them.
Step 10: Shallow fry the patties on a low flame.
Step 11: Flip when one side is done.
Step 12: Remove the patties when they turn brown in color.
Step 13: Take a burger bun. Cut it in half horizontally.
Step 14: Apply 1 tbsp of mayonnaise on the inside of each piece of bun.
Step 15: Put 4 to 5 circular slices of fresh tomato and cucumber on it.
Step 16: Arrange 2 to 3 small fresh lettuce leaves and place the mutton patty on top. You may put a bit of mayonnaise on top of it as I have.
Step 17: Put one cheese slice.
Step 18: Put the other half of the burger bun on top of it and your homemade mutton burger is ready to eat.
Recipe Card
Mutton Burger
Ingredients
- Burger buns As many required
- 1 kg mutton keema
- 1 tbsp lemon juice
- 1 tbsp tomato sauce
- 1 tbsp white vinegar
- 1 tbsp dark soy sauce
- 1 tbsp ginger and garlic paste
- 1 tbsp dry red chili powder
- 1 tsp salt To taste
- 1 tsp black pepper powder
- 1 tsp herbs crushed, optional
- 1 tsp garam masala powder
- 3 tbsp corn flour
- 2 tbsp gram flour besan
- ¼ cup bread crumbs
- 1 tbsp soyabean oil
For shallow frying the mutton patties:
- 2 tbsp cooking oil An adequate amount
For the toppings on each burger:
- 2 tbsp mayonnaise 1 for one side of the bun and 1 on top of patty
- 5 pieces tomato circular slices
- 5 pieces cucumber circular slices
- 3 pieces lettuce leaves small
- 1 slice cheese
Instructions
- Take 1 kg of mutton keema in a bowl. To marinate it, put 1 tbsp of fresh lemon juice, tomato sauce, white vinegar, dark soya sauce, and 1 tbsp of ginger and garlic paste. (Pro tip: Lemon juice and soya sauce add to the taste and flavor and also help mutton to cook properly. You may add ginger and garlic powder as an alternative to their paste).
- Follow it with 1 tbsp of dry red chili powder, salt to taste, 1 tsp of black pepper powder, 1 tsp of crushed mixed herbs (optional), 1 tsp of garam masala powder, 3 tbsp of corn flour, and 2 tbsp of gram flour (besan).
- Finally, add ¼ cup of bread crumbs and 1 tbsp of soyabean oil.
- Mix them nicely.
- Take a circular cover of any container and put a piece of plastic over it. Then a bit of the mutton keema paste on it.
- Cover it with another piece of plastic. Press it with your hand to flatten it and give it a round shape.
- Remove it from the lid along with the two pieces of plastic on it.
- Repeat the process to make all the mutton patties. Stack them on a plate and refrigerate them for 4 to 5 hours.
- Take out as many mutton patties as you want. Remove the plastic covers from them.
- Shallow fry the patties on a low flame.
- Flip when one side is done.
- Remove the patties when they turn brown in color.
- Take a burger bun. Cut it in half horizontally.
- Apply 1 tbsp of mayonnaise on the inside of each piece of bun.
- Put 4 to 5 circular slices of fresh tomato and cucumber on it.
- Arrange 2 to 3 small fresh lettuce leaves and place the mutton patty on top. You may put a bit of mayonnaise on top of it as I have.
- Put one cheese slice.
- Put the other half of the burger bun on top of it and your homemade mutton burger is ready to eat.
