Now this may offend you, but I don’t like burgers unless they’re full of flavor. While I can appreciate a well made burger with just a hint of salt and pepper, I myself need all the flavor, and not just in the form of fixings, but in the beef as well. This recipe is very close to classic chapli kababs, which are kababs native to the northern parts of Pakistan. Every region has their version, but it’s differentiating feature is a slice of tomato pressed into one side. It’s then pan fried until it has a nice, crispy crust. This is in no way an authentic recipe, but it gives you the best of both worlds, a chapli kabab and a burger.
I use a very lean beef, with just 5% fat, because that’s our favorite ratio, but feel free to use your favorite ground beef ratio. You can also substitute the ground beef for ground chicken or ground turkey. I add besan (chickpea flour) because I love the nutty flavor it gives, but you can use plain flour or breadcrumbs as a substitute. The smoked paprika in this is phenomenal. If you don’t have it, paprika is fine, but if you have the time to go out and get some, I highly recommend using smoked paprika because of the amazing flavor it gives (my favorite is the one from Trader Joe’s). I like using finely diced onions in the ground beef, because once cooked they keep releasing their juices and keep the meat from drying out. I skip the cheese in these, but please, if you love cheese in your burgers, a sharp cheddar, pepper jack or provolone would work great.
As for the tomato, it really depends on the size of burger buns you’re using. When I make sliders, I use a Roma tomato so it’s not too big for the size of kabab I want. You can, of course, make bigger kababs, for which you can use a steak tomato so it fits better on the kabab. Another addition that really makes these sliders pop is my quick pickled onions. I use them in my Paratha Rolls, but they go so well in these sliders. I highly recommend you add those in here. You can find the recipe linked here. Go bun-less and these make a great gluten free meal. Let’s get to the food now.
Chapli Kabab Sliders
- 1 pound ground beef finely minced
- 1/2 cup onion finley chopped
- 1 tsp coriander seed coarsley ground
- 1 tsp cumin seeds coarsely ground
- 1 tsp chilli flakes
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic power
- 1/4 cup besan chickpea flour
- 1 tomato sliced
- 3 tbsp oil flavorless
- 10 slider buns
- Mayo for assembling
- PIckled Onions for assembling
- In a mixing bowl add the minced beef and all the seasonings. Add the egg and besan (chickpea flour) and mix well. I find that the best way to mix this is with your hands. Using a spoon or fork will just take ages. Portion out 2 tablespoons per kabab, roll into a ball, then press a tomato slice on top, flattening the burger and shaping it as you press the tomato in. You can oil your hands if your mixture is sticky.
- Once all your kababs are assembled, let them sit in the fridge for at least 15 minutes before pan frying.
- In a pan heat 3 tablespoons of oil, then place the kababs tomato side down and fry on both sides for about 4 minutes, or until both sides are crispy and dark brown. Remove onto a plate and start assembling the sliders.
- Spread some mayo on the slider bun, then top with a kabab. Add lettuce, pickled onions and any other topppings you prefer, then top with the bun and serve.
I love hearing your feedback! Did you try this recipe? If you did, I’d love to hear how it turned out in the comments below!Add to favorites
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