Mutton Burger
Mutton burger comprises juicy and spicy mutton keema patties inside soft and sightly toasted burger buns.
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.
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Notes
I always use fresh ingredients to make mutton burger at home. This produces the rich and authentic taste.
Marinating the mutton keema is a crucial step. This will enhance the flavor and taste of the keema when cooked.
I usually use a jar cover to shape the mutton patties. You may use your hands if you want.
Refrigerating the mutton patties for at least 4 hours is crucial for the flavors to blend perfectly.
I recommend shallow frying the mutton keemas on a low flame to prevent burning.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Burger
Amount per Serving
Calories
354
Calories from Fat 252
% Daily Value*
Fat
28
g
43
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
76
mg
25
%
Sodium
280
mg
12
%
Potassium
334
mg
10
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
19
g
38
%
Vitamin A
303
IU
6
%
Vitamin C
1
mg
1
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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