Spicy Indian Mini Burgers


  • 6 to 8 rounds of Naan bread (available at Asian markets)
  • 1 and 1/4 lb of ground chuck
  • 1 green chili,chopped
  • 1 tbs curry powder
  • 3 cloves garlic, crushed
  • kosher salt and fresh cracked black pepper to taste
  • 2 tsp fresh ginger, grated
  • 1 tbs canola oil
  • 3 tbs plain yogurt
  • 3 tbs mango chutney
  • 24 fresh mint leaves
  • Preheat oven to 300 degrees.
  • Using a 3 inch cookie cutter mark the naan bread into about 48 rounds, then cut with scissors.
  • Loosely wrap in foil and warm in the oven while your prepare the beef.
  • In a bowl, combine the ground chuck, chili, curry powder, garlic and ginger.
  • Season with salt and pepper.
  • With wet hands, form the meat into 24 patties about 2 and 1/2 inches in diameter.
  • Heat the oil in a large saute pan and cook the burgers in batches, for 2 to 3 minutes per side or until desired doneness is achieved.
  • Drain on paper towels.
  • Place the 24 rounds of the naan bread on a serving platter.
  • Top each with with a beef patty, then some yogurt, mango chutney and a mint leaf.
  • Top with remaining rounds of naan and serve at once.
  • Note: If you cannot find naan bread, you may substitute pita.




25 min


6 min


No Comments

    Leave a Reply


    Skill Level