How juicy and spicy do you like burgers? All I want is a very juicy, cheesy and spicy burger that's my kinda lamb burger. It all depends on the meat. I've used mutton keema from Meamo Meats. They are 100% certified Jhatka butchers. What does Jhatka mean, it's fastest and less pain butchering. All meats are washed in turmeric and hygienically packaged and delivered to your door. For your Next order use VIDYA10 Promo code.
Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.
1/2 Cup Shredded Cheddar Cheese 1 Tbsp Worcestershire sauce or 8 to 8 sauce 1/2 to 1 Tbsp Salt Refined Oil as per use.
For Burgers: Burger Buns Mint Mayonnaise Lettuce Sliced Cucumber Sliced Onions Sliced Tomatoes
Recipe Video Link for Mint Mayo
Prep:
Wash the mutton keema in a fine mesh colander, allow to drain and reserve.
Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.
Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.
Remove stems from chilies, wash and reserve.
In a mixer jar add avalakki or beaten rice and grind to form powder. Reserve the ground avalakki in a bowl.
In the same mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.
In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.
In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.
In the same mixer jar add onions and grind to form a smooth paste and reserve.
To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and worcestershire sauce. Knead and combine all the ingredients in the meat. Add 3 tsp of ground beaten rice/ poha and knead the meat for 2 to 3 minutes. Cover and allow to marinate for 20 minutes.
Method:
Once the meat is firm using a cutter or small plate, apply oil and place portion of the meat and flatten to form uniform shape and reserve.
Heat a pan with 2 to 3 tbsp oil on medium flame. Once the oil reaches temp, place the meat patty gently in the hot pan cover and cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes covered on low flame.
Place 3 tbsp grated cheese on the burger or use cheese singles, cover and cook for another 2 to 3 minutes on low.
Heat a tawa on medium flame. Add 2 tbsp oil.
Once the tawa reaches temp place on low. Slice the burger buns in half and place on tawa and toast for a minute on each side.
Apply 2 tsp mint mayo on the burger buns. layer with lettuce leaves, then place the meat patty and remove the burger from tawa and place it on a plate.
Layer with sliced cucumbers, onions and tomato and cover the other half of the burger bun and serve hot...Enjoy!
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