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Chai Time: Maharaja Lamb Burgers

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*feature image credentials to Jack Sorokin
Last week on Chai Time Quickies, Meherwan transformed our classic seekh kabab into juicy burgers. This recipe is a go-to fave over at our sister restaurants Chai Pani and Botiwalla. Featuring ground lamb seasoned with ginger, garlic, mint, cilantro, garam masala, kashmiri chilli pepper, turmeric, cumin powder, and coriander powder, seared in a skillet, and served on toasted brioche buns (a.k.a. bougie pav).



1 pound ground lamb, (can use chicken, turkey, beef)
1/4 cup onion, finely diced
1/4 cup fresh cilantro, chopped
1 tsp fresh serrano chile, finely chopped
1 tsp fresh garlic, finely chopped
1 tsp ginger, peeled and diced
A few leaves of fresh mint, roughly chopped
1/2 tsp Spicewalla Garam Masala
1/2 tsp Spicewalla Kashmiri Chilli Powder
1/2 tsp Spicewalla Turmeric Powder
1/2 tsp Spicewalla Cumin Powder
1/2 tsp Spicewalla Coriander Powder
Pinch of Spicewalla Sicilian Sea Salt
Brioche Burger Buns
Your preferred burger toppings


1. Place ground lamb in a mixing bowl, add onion, cilantro, serrano, garlic, ginger, mint, and all spices into the bowl and mix well to incorporate.
2. Form into roughly 5 inch patties about ¼ inch thick.
3. Heat a saucepan over high heat. Lightly oil your hands, then place patty in a hot pan, cook for 2-3 minutes, flip and cook for another 2-3 minutes.
While that cooks, toast each bun half in a hot cast iron griddle.
When lamb is cooked to your preference, assemble the burger with toppings and condiments of your choice and enjoy!
Chai Time

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