Indian Beef Burgers – Spiced Patties in 20 Minutes
The spices in these Indian Beef Burgers are a great way to get an extra antioxidant boost! You can eat ground beef on a healthy meal plan.
Equipment
Large mixing bowl
Grill or grill pan
Instant-read thermometer
Spatula or fish turner
Baking sheet (for freezing patties)
Ingredients
1 pound ground beef (minced beef) - extra-lean, about 450g
½ medium white onion - diced
1 large egg white
2 teaspoons cumin seeds - 4g
2 teaspoons ground coriander - 4g- ½ teaspoon fine salt - 3g
½ teaspoon ground black pepper
Instructions
- Preheat the grill to medium heat (approximately 375–400°F / 190–200°C).
- In a large mixing bowl, combine the ground beef, diced onion, egg white, cumin seeds, ground coriander, salt, and pepper. Mix by hand for 10–15 seconds — just until combined. Do not overwork. Divide into 4 equal portions and shape into patties roughly ¾ inch (2cm) thick.1 pound ground beef (minced beef), 1/2 medium white onion, 1 large egg white, 2 teaspoons cumin seeds, 2 teaspoons ground coriander, 1/2 teaspoon fine salt, 1/2 teaspoon ground black pepper
- Grill for 4–5 minutes on each side, or until the internal temperature reaches 160°F / 71°C.
- Transfer the patties to a plate and let them rest for 2–3 minutes before serving. This allows the juices to redistribute for a juicier burger.
- Serve on toasted burger buns with a slice of fresh tomato. Optional toppings: a slice of cheese, pickled red onion, or a drizzle of yoghurt-mint sauce.
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 4 days. Layer parchment between patties to prevent sticking.
Freezing: Freeze cooked or uncooked patties individually on a baking sheet, then transfer to a freezer bag. They hold well for up to 3 months.
Make-Ahead: Shape raw patties up to 24 hours in advance and refrigerate covered — the rest firms them up and makes grilling easier.
Substitutions: Ground lamb or ground turkey work in place of beef. Lamb pairs especially well with cumin and coriander. Turkey patties will be leaner, so add 1 teaspoon of olive oil to the mix to prevent dryness.
Pro Tip: Mix the meat by hand for no more than 10–15 seconds once the egg white is added. Overworking compresses proteins and produces dense, rubbery patties. Press a shallow dimple into the centre of each patty with your thumb to prevent them from puffing up on the grill.
Nutrition
Serving: 1servingCalories: 305kcalCarbohydrates: 2gProtein: 21gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 383mgPotassium: 374mgFiber: 1gSugar: 1gVitamin A: 14IUVitamin C: 1mgCalcium: 42mgIron: 3mg
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