Beef Kebab Burgers

  • Time
    30 mins
  • Servings
  • Nutrition
    720 Per Burger

Say goodbye to the bland, tasteless burgers of your past and get ready to be blown away by our kebab burger. Garam masala adds a subtle spice and the black salt in the chaat masala adds a bold punch to these juicy beef patties. Topped with spicy ketchup and a sweet herby chutney mayo you really cannot ask for a more impressive barbecue favorite. Paired with aloo chaat this meal is as filling as it is scrumptious.

Kitchen Tools

  • Grill or Grill Pan
  • Knife
  • Salt
  • Oil/Butter



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Peel potatoes and dice them into large 1-inch cubes. Place potatoes and 1 teaspoon of salt in a pot and cover with water. Bring to a rapid boil, reduce heat to medium and gently boil for 10 minutes or until potatoes are fully cooked. Drain immediately and lay on a plate or sheet tray to air dry and cool.

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Cut the onions in half. Grate or finely chop one half and place a large bowl, reserve the other half for later. Wash and chop the mint and add that in as well. Add the beef, ginger-garlic paste, garam masala, and 1 teaspoon of salt and mix well. Form two large patties the same width as the buns, and set aside.

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Preheat the grill to 500F. In another bowl, mix the mayonnaise with the chutney. Reserve two tablespoons of this mixture for the burgers. Add the potatoes into the rest and toss to coat. Season with just a pinch of the chaat masala to begin with. You can add more if you like.

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When the grill is hot, place the beef kebab patties down. Cook for 3-4 minutes until charred with grill marks. Flip them over and cook them on the other side for an additional 3-4 minutes or until cooked to your preference. Remove from grill and allow to rest for 1 minute.

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Meanwhile place tops and bottoms of the buns on the grill to toast for 1 minute and remove. Cut the tomato and the reserved half onion into slices/rings. Combine the ketchup and Sriracha packets in a small bowl. Finish up the potato salad by garnishing with the crispy sev.

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Smear some of the reserved chutney-mayo on the bottom buns, and place the patties on top, then the sliced tomato and the onion rings. Smear the spicy ketchup on the top bun and place on top. Serve finished burgers with chutney potato salad.

Tips from Chef's

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