“This Indian inspired burger needs to be your Friday fakeaway this week!”
— Nigel Thompson


Serves 3


Step 1

To prep, finely chop the onion and coriander. Mix the Greek yoghurt, mint sauce, 1tbsp onions, sugar, lemon juice and 1tsp coriander and mix well, then cover and refrigerate

Step 2

Add the mince to a bowl along with 30g finely chopped onion, 1tbsp curry powder, garam masala, ground cumin, tandoori masala, 1tbsp kasoori methi leaves, ½tsp turmeric, 10g coriander and 1tsp garlic and ginger paste

Step 3

Mix well with your hands, then form into balls, cover with a tea towel and set aside at room temperature for 10-15 minutes

Step 4

Add 150g chopped onion to a bowl and add 1tsp garlic and ginger paste, 1tsp kasoori methi leaves, fennel seeds, cumin seeds, ½tsp turmeric, 1tsp curry powder, chilli powder and 1tsp coriander and mix

Step 5

Add cornflour and gram flour, lightly mix, then cover and set aside until the moisture has been drawn out of the onions

Step 6

Add ice cold water if needed and mix to make a thick batter. Oil your hands (or gloves!) and make a patty with the bhaji mix. Deep fry until golden and crispy, then set aside on kitchen roll

Step 7

Flatten the burgers into patties and fry in the oil that you cooked the bhajis in until cooked through

Step 8

Slice the burger buns in half and spread the yoghurt sauce on the bottom bun, then stack lettuce, tomato, red onion, a burger patty, more tomato, the onion bhaji, then finish with more sauce and the lid of the bun. Serve with fries and enjoy!
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