In a bowl, combine 250 g Beef mince, 0.5 teaspoon Cumin, 1 teaspoon Ground coriander, 1 teaspoon Garam masala, 1 tablespoon Garlic and ginger paste, 4 g Fresh coriander (cilantro) and 1 tablespoon Mango chutney. Season with 1 pinch Sea salt and black 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 2 tablespoon 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.
Build your burgers with 2 Burger buns, Lettuce, Tomato, Raita, Mango chutney and Caramelised onions (all optional).
Notes
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.