Mutton Burger

Ingredients

• 3 cups mutton mince (keema)
• 4 burger buns 
• 18-205 garlic cloves
• 2 inches ginger, roughly chopped
• ½ cup fresh coriander leaves
• Salt to taste
• Black pepper powder to taste
• 4 tablespoons butter + for applying
• 4 tablespoons oil
• 2 medium onions
• Romaine lettuce leaves as required
• 4 Cheddar cheese slice
• Mayonnaise for drizzling
• English mustard for drizzling
• Tomato ketchup for drizzling
• 4 Emmental cheese slices
• Potato wedges for serving

Method

1. Preheat oven to 180˚ C. 
2. Blend together mutton mince, garlic cloves, ginger, coriander leaves, salt and pepper powder to a fine paste. Transfer in a bowl, add butter and mix well.
3. Heat oil in a non-stick pan. 
4. Dampen your palms with some water. Divide the mixture into 2 equal portions and shape into patties. 
5. Cut onion into slices and place them on one side of the pan. Sprinkle salt and pepper powder over them and cook till caramelised. 
6. Place the patties on the other side of the pan and sear on high flame on both the sides for 2-3 minutes, pressing occasionally. Remove from heat and set aside. 
7. Place the patties on a baking tray, put the tray in the preheated oven and bake for 5 minutes. 
8. Remove caramelised onions from heat and set aside. 
9. Slice burger bun horizontally into three. Shred romaine lettuce. 
10. Heat a non-stick tawa. Place the burger bun slices on it. Apply butter on both the sides and toast till crisp. Remove from heat and set aside. 
11. Place cheese slice on a base part of the bun, top with some shredded lettuce and caramelised onion slice. Drizzle some mayonnaise, English mustard and tomato ketchup. Place a patty on it, top with some more lettuce.  
12. Top with second part of the bun. Put remaining lettuce and caramelised onion slices and drizzle some mayonnaise, English mustard and tomato ketchup on top. Place another patty topped with the cheese slice. Cover with the third part of the bun.  
13. Serve immediately with potato wedges.