Biryani burger with mango salsa and yoghurt sauce in griddled naan pockets

  • For the naan pockets
  • 12g dry yeast
  • 240ml warm water
  • 125g natural yoghurt
  • 1 tbsp salt
  • 280g strong flour
  • For the mango salsa
  • 1 medium mango, seeded, peeled and diced
  • 1 medium avocado, seeded, peeled and diced
  • 1 medium red onion, diced
  • 5 strawberries, chopped
  • 1 plum tomato, chopped
  • 2 cloves garlic, minced
  • 10g chopped fresh coriander leaves
  • 1 lime
  • For the yoghurt sauce
  • 5g chopped fresh coriander leaves
  • 3g chopped jalapeno pepper
  • 1 clove garlic
  • 30g natural yoghurt
  • 2 tbsp mayonnaise
  • For the biryani burgers
  • 900g beef sirloin, cubed
  • 60g chopped onions
  • 10g chopped fresh coriander leaves
  • 2 cloves finely chopped garlic
  • 30g biryani curry paste
1) Begin preparing the naan pockets by dissolving the yeast in 120ml of the warm water in a mixing bowl. Place in a mixer with a dough hook and leave to stand for 5 minutes.

2) In separate bowl stir together the remaining water with yoghurt and salt. Turn the mixer on low speed and add 70g of the flour to the yeast mixture. While the mixer is on, add the yoghurt mixture. Slowly add the remaining flour until well incorporated. Mix on high speed for 5 minutes. Remove from the mixer and cover the bowl with cling film. Keep in warm place and allow to rise for 30 minutes.

3) On a floured surface, divide and roll the dough into 6 balls. Place on a floured baking sheet and cover with cling film. Let rise 30 more minutes.

4) While the naan is proofing, make the mango salsa by combining the chopped mango, avocado, onion, strawberries, tomato, garlic and coriander. Squeeze the juice from the lime over ingredients. Cover with cling film and refrigerate.

5) Prepare a medium hot charcoal griddle. (You may use a gas griddle or griddle plate on stove top.)

6) To make the yoghurt sauce, place the coriander, jalapeno and garlic in small food processor and puree. Add the yoghurt and mayonnaise and combine. Cover and refrigerate.

7) To make the biryani burgers, place the cubed meat in a bowl. Add the onions, coriander, garlic and curry paste. Mix together and feed through a meat grinder to make coarse meat mince. Form into 6 patties, approximately 2.5cm thick. Place on a tray or baking sheet, cover with cling film and keep in freezer until the naan is griddled.

8) Take the naan dough and flatten into 15cm circles. Place the dough on a hot griddle rack and cook for 3 to 4 minutes on each side. The dough should puff. Remove from the griddle when golden brown and keep warm. Clean the griddle to remove the flour from the rack.

9) Remove the burgers from the freezer. Place on a hot griddle rack and then close the cover. Cook 12 to 15 minutes or until desired doneness, turning once after 6 or 7 minutes.

10) To assemble the burger, take a naan and carefully slice open the puffed pocket. Spread yoghurt sauce on the inside, place a burger in the pocket and top meat with a generous portion of salsa. Serve hot. Bon Appetit!

Cook's Note: To expedite the process, store-bought meat mince can be substituted for cubed meat. Pitta pockets can be substituted for making and griddling naan pockets.

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