* This is a sponsored post for Geeta's Chutney *
A delicious stacked beef burger that is bursting with Indian flavours makes the perfect change for burger night. A juicy Indian Burger is flavoured with cumin, coriander, ginger and garlic and our "secret" ingredient of Geeta's Premium Mango Chutney - not only does it add lots of flavour, but it keeps the burgers nice and juicy too.
This is an Indian-Style burger, as many Indian people do not eat beef due to religious reasons. However, we have used some of our favourite Indian spices to flavour this burger and for the toppings too.
- Beef mince - Try to use the best quality you can, as you really will be able to taste the difference. You can use 10% fat for the most flavour, or less than 5% fat if you want these burgers to be lighter.
- Garlic and ginger paste - Instead of crushing each individually, use a jar of garlic and ginger paste to save time.
- Coriander - Fresh coriander (cilantro) really adds some freshness to these burgers.
- Spices - Cumin, ground coriander and garam masala are all used to give the burgers that delicious Indian flavour.
- Geeta's Premium Chutney - This is mixed into the burger to give it that ultimate Indian inspired flavour. Geeta's have you covered with their amazing premium chutneys. More on those below.
- Vegetable oil - This is what the burgers are cooked in. You do need a generous amount of oil to make sure the burgers are cooked to perfection.
- Burger bun - Brioche burger buns are used in this recipe as that is our preference, however any burger buns will work.
- Toppings - Lettuce, tomato, raita, chutney and caramelised onions
A full ingredients list with measurements is in the recipe card below.
How to make an Indian Burger - Step by step
One: In a bowl, combine the beef mince, spices, garlic and ginger paste, fresh coriander (cilantro) and mango chutney. Season with a pinch of salt and pepper.
Two: Using your hands, mix well so that everything is combined. Form into two patties. We recommend chilling the patties for at least 30 minutes.
Three: Heat some vegetable oil in a pan over a low to medium heat. Fry the burgers for 5-6 minutes each side for medium or 8-9 minutes for well done.
Watch our Indian Burger web story for a quick how to make.
Why should you try it?
- Twist on a classic - Most of us love a classic beef burger and adding some Indian flavours is an easy way to give it a delicious twist.
- Easy to make - Just mix everything together with the beef mince and form in to a burger. Simple!
- Adaptable - You can make these as mild or as spicy as you like.
- Can be made in advance - You can make the burgers up and then store them in the fridge until you are ready to cook.
Health benefits of beef
Beef can definitely play an important role in a balanced diet and using lean cuts is key for this. It can provide a lean source of protein, iron and eight essential vitamins and minerals.
Beef is a significant provider of protein and is naturally low in sodium and contributes towards good health and wellbeing. Use reduced fat beef to make these burgers leaner.
Meat - We have used beef, however you could swap it for chicken or turkey mince which would make it much leaner. You could also make a vegetarian version by using all these spices in a bean burger. You could adapt our Mexican Bean Burger.
Cheese - We kept the cheese off this, as the burger is pretty indulgent as it is and the raita adds plenty of creaminess. However, you could add a slice of cheddar or even grill some paneer to go on it and to keep with the Indian theme.
Bun - If you didn't want a traditional burger bun, then you could serve it in a naan or pita bread. If you wanted a lower carb version of this and wanted to skip the burger bun, then you could serve it in a giant lettuce leaf. Be warned though, it will get very messy!
Salad - You need a bit of crunch when it comes to a burger. Some lettuce adds colour and crunch and then some tomato adds some freshness and a bit of juiciness too. Feel free to add your usual burger toppings.
Sauce - When it comes to some sauce, we wanted to keep it traditional with the Indian style. For some creaminess we topped the burgers with some Homemade Raita, which is like an Indian style Tzatziki. Then, for a real boost of vibrant flavour, we added a generous spoonful of Geeta's Premium Chutney.
When it comes to mango chutney, it is ALWAYS Geeta's for us. It is really thick and chunky, so it is perfect for a sauce and making these Indian inspired burgers. If you have ever tried any of our curry recipes, you will know it is the secret ingredient for many of them. You also need to try mango chutney on a cheese toastie, dolloped on a pizza or in mac and cheese, because it is next level delicious. Using Geeta's Mango Chutney is an easy way to give an Indian flavour to your favourite meals.
Renowned for its authenticity and provenance, Geeta’s award winning chutneys are made in India and inspired by a family recipe. The range is free from artificial colourings, flavours and preservatives. They are vegan and Vegetarian friendly, and they are also gluten free.
Geeta's chutneys are now available in Asda (£1.69 for a 230g jar) – and they are a kitchen staple if you are looking to make an Indian style recipe. Don't just stick to mango chutney though, as Geeta's do Premium Pomegranate & Mango Chutney and Premium Lime & Chilli Chutney. They are both a flavour sensation!
What to serve with Indian Burgers
We served these with our Masala Chips - chunky chips with an incredible Indian flavour. If you are looking for some other chip recipe to serve these with, then why not try our Paprika Chips, Celeriac Chips, The BEST Air Fryer Chips, Skin on Fries or Air Fryer Potato Wedges.
Store: Once the burgers are made up with the buns, sauces and toppings, they need to be eaten straight away. However, you can make extra of the burger patties themselves and store those. You can wrap them up and store them in an air tight container in the fridge for 2 days.
Freeze: The same goes for freezing. You can't freeze the made up burger, but you can freeze the patties. Wrap them in cling film and then put them in a freezer bag and they will keep for up to 3 months.
Defrost: You can defrost the burgers in the fridge overnight.
Reheat: Add a little oil to a frying pan and then heat them through.
Frequently Asked Questions
An Indian burger can also be called a Desi-Burger.
We always use a meat thermometer, as we find that is the best way to ensure that the meat is cooked all the way through. Beef burgers should be 65°C/150°F if you want it medium well done. If you wanted it well done, then aim for above 71°C/160°F.
You can cook these burgers on the BBQ for about 4-5 minutes each side.
Yes, the burgers themselves are gluten free. Just make sure that there is no cross contamination and be careful what you serve them in and any sides, that they are gluten free too.
Yes, you can make the beef burgers themselves in advance and then keep them in the fridge until you are ready to cook them.
• You could make a low carb version of these by skipping the bun and using a giant lettuce leaf to hold the burger and toppings together.
• The key to keeping these burgers staying together is putting them in the fridge for at least 30 minutes before cooking (preferably an hour) and flipping them very carefully.
• Make sure the oil is nice and hot before adding the burgers to the pan.
More burger recipes
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If you’ve tried this Indian Burger, or any other recipe on the blog, then let us know how you got on in the comments below - we love hearing from you! Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
- 250 g beef mince
- 1 tablespoon garlic and ginger paste
- 4 g fresh coriander (cilantro) - finely chopped
- 0.5 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tablespoon mango chutney
- 1 pinch sea salt and black pepper
- 2 tablespoon vegetable oil
- 2 burger buns
- mango chutney
- caramalised onions
- In a bowl, combine the beef mince, spices, garlic and ginger paste, fresh coriander (cilantro) and mango chutney. Season with a pinch of salt and pepper.
- Using your hands, mix well so that everything is combined. Form into two patties. We recommend chilling the patties for at least 30 minutes.
- Heat some vegetable oil in a pan over a low to medium heat. Fry the burgers for 5-6 minutes each side for medium or 8-9 minutes for well done.
- You could make a low carb version of these by skipping the bun and using a giant lettuce leaf to hold the burger and toppings together.
- The key to keeping these burgers staying together is putting them in the fridge for at least 30 minutes before cooking (preferably an hour) and flipping them very carefully.
- Make sure the oil is nice and hot before adding the burgers to the pan.