|Farmstead lamb mince 75VL||750g|
|Everyday Favourites garam masala||5g|
|Street Food Mughlai butter cardamom paste||100g|
|Fresh green chillies||4|
|Greek style yoghurt||120g|
|Everyday Favourites plain flour||150g|
|Everyday Favourites table salt||15g|
|Everyday Favourites garam masala||15g|
|Everyday Favourites ground cumin||15g|
|Slider bun sesame seeded||10|
A fantastic fusion of Americana and modern Indian cuisines. Mughlai cuisine is the traditional cooking style of northern India and is heavily influenced from central Asian cuisine. The Mughlai paste used in this recipe gives an aromatic cardamom flavour and mild to medium heat that provides this burger with a fantastic bold flavour.
- To make the burger patty mix the mince, garam masala and Mughlai butter cardamom paste together. If it is too wet add a few fresh breadcrumbs. Use a cutter to make little slider patties. Chill in the fridge and allow to marinate for a few hours. Grill until cooked thoroughly.
- To make the yoghurt, remove the stalk of the chillies, pierce and chargrill. Once charred wrap in cling film, cool slightly and scrape the skin off. Place in a blender with the Greek yoghurt, coriander and mayonnaise and blitz.
- Slice the red onions thinly then place in a bag with the plain flour, table salt, garam masala and ground cumin. Shake well then remove the excess. Deep fry until crispy.
- Toast the slider buns and top with a grilled patty, yoghurt and onions.