Ingredients
Method
- 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.
Notes
If you feel that the tomato is not sticking into your kabab nicely, just sprinkle the tomato slices with some besan or flour then press them in. That’s absorb any excess moisture and let the tomato stay in place.
These are such a great appetizer, but I’ve served these for lunch and dinner as well. I just double the kabab size ands regular burger buns. These cook great on the grill as well.
You can substitute pickled onions for raw onions or caramelized onions. I also add cheese to these sometimes. A pepper jack or sharp cheddar go great.