Yes..you heard right!!! I had no beef at home, no pre-made patties and neither do I have a grill at home, but I couldn’t decline a genuine request from someone special, who was dying to eat a burger. With limited options for food delivery due to the covid-19 situation, I had to resort to improvising. Thus, last night I experimented by blending two of our favorite food items together- shammi tikias and burgers!
I had no idea how this would taste till we had our first bite. Believe me when I say, this was the weirdest but most tasty combination ever and thus, I’m sharing this with you today. We will be eating the leftovers tonight as shammi tikia rolls (tikias rapped in paranthas). Improvising with food is so much fun, you'll love this one!!
These are the fillings I used, but you can use your choice of ingredients for the burger, especially the sauces. The best part about home-made burgers is the fact that you can add endless amount of sauce and cheese :) FYI, I have now fallen in love with these home-made fries- they are pan fried and I used one spray of truffle oil with some herbs to give it flavour. I recommend you add chili powder and some mozzarella shredded cheese on top when you try it out!
Now, to the most important question...how long did this take? Well, I've made shammi tikias quite a few times before, so it took about 60 minutes to complete the entire burger making process (including the fries).
Ingredients:
500 gms mutton (goat)
3/4 cup chana dal
2 medium onions (chop one for the tikkias and slice one for the caramelized onions for the burger)
1 tbsp ginger/ garlic paste
1 cinnamon stick
2-3 peppercorns
2 bay leaves
1 mace
2-3 cardamoms
2-3 cloves
5 large pickled gherkins sliced
2 medium tomatoes
Sauces- mayonnaise, garlic peri peri, barbecue (anything you like)
4 boiled potatoes sliced into thin pieces
Truffle oil for the fries
1 tsp oregano
Salt to taste
Recipe for Sonia’s shammi tikia burgers:
Step 1: Wash 500 gms mince and clean well.
Step 2: Heat oil in a deep pan and add cinnamon, mace, cloves, cardamom, peppercorns and bay leaves. Let them crackle, then add in the chopped onions, ginger/ garlic paste and salt to taste. Let it cook and then add the mince meat and fry for a minute. Finally add in the chana dal with enough water and let it cook till the meat and dal is soft.
Step 3: Once cooled, blend this in a food processor and and an egg--if the meat is already mushy, then no need to blend.
Step 4: Make a few patties to the desired size and keep them refrigerated for about an hour. From the quantity I used, I got 4 heavy patties that were the perfect size for mu burger buns.
Step 5: While the patties are being refrigerated, prepare the rest of your ingredients for the burger. Caramalize the sliced onions (add a little brown sugar for the sweet taste), slice tomatoes, slice some gherkins and keep your sauces handy!
Step 6: Fry the potatoes with some oregano in truffle oil.
Step 7: Fry the patties when you’re ready to eat.
Layer up!!
Heat/ toast the burger buns before doing the following- add a layer of sauce of your choice at the base (I used Nandos peri peri garlic sauce), place the shami tikia on the base, next add a layer of carmalized onions, tomatoes, a slice of melted cheddar cheese, gherkins, some more caramalized onions, mayonnaise and then close the bun. Put it in the microwave for a few seconds and you’re ready to eat a super juicy one-of a kind burger and truffle fries!!!
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