Description
This Dubai Paratha Smash Burger combines flaky, layered paratha buns with juicy smashed beef patties, melty cheddar cheese, and a tangy homemade sauce, topped off with sweet caramelized onions. A unique fusion of Middle Eastern and Western flavors, perfect for a flavorful burger experience.
Ingredients
Scale
Paratha Buns:
- 1½ cups (180 g) all-purpose flour
- ⅓ teaspoon salt
- ½ teaspoon caster sugar
- ¼ teaspoon baking powder
- ½ cup (120 ml) milk room temperature
- Warm water as needed for kneading
- Cooking oil as needed
Smashed Patties:
- 14 oz (400 g) ground beef or veal (80/20 recommended)
- ¾ teaspoon salt
- 1 garlic clove crushed
- 1 teaspoon crushed red pepper
- ¾ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 6 slices cheddar cheese or any yellow cheese
- 2 tablespoon cooking oil
Sauce:
- ¼ cup (60 g) mayonnaise
- 1 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1–2 teaspoons lemon juice
- 1 tablespoon pickles finely chopped
- ¼ teaspoon white pepper
- Pinch salt
Caramelized Onions:
- 2 medium onions thickly sliced
- 1 tablespoon butter
- 2 teaspoons cooking oil
- 1 teaspoon sugar
- Pinch salt
Instructions
- Prepare dough: In a mixing bowl or stand mixer, combine flour, salt, sugar, milk, and baking powder. Begin mixing and gradually add warm water until a soft, non-sticky dough forms. Lightly oil the bowl and dough, cover, and let rest for 30-60 minutes or overnight in the fridge.
- Divide dough: Divide the dough into 3 equal balls (about 5 oz / 140 g each). If sticky, use oil instead of flour when handling. Place the dough balls back in the bowl, cover, and rest for another 15 minutes.
- Shape paratha spirals: Take one dough ball and stretch it out with your hands using a little oil until paper thin and almost transparent. Brush about 1 teaspoon oil on the surface, sprinkle all-purpose flour, gather edges in zig-zag fan folds, roll into a spiral, and tuck the end underneath. Repeat with remaining balls, cover, and rest for 10 minutes.
- Flatten paratha buns: Flatten each spiral gently with your fingers into a 5″ (12 cm) round bun shape.
- Cook paratha buns: Heat a skillet and add 2-3 tablespoons oil or ghee. Cook parathas on low heat, uncovered or lightly covered, for 2-3 minutes per side until golden and cooked through. Spoon hot oil over the tops to help layers cook. Increase heat to medium if not browning.
- Rest and slice buns: Remove and let rest for 3-4 minutes. Gently scrunch to loosen layers. Slice each paratha horizontally in half to make top and bottom buns.
- Make sauce: Mix mayonnaise, Greek yogurt, Dijon mustard, lemon juice, pickles, white pepper, and salt until smooth. Cover and refrigerate until ready to use.
- Caramelize onions: Heat butter and oil in a small pan over medium-low heat. Add onions, sugar, and salt. Cook for 10-15 minutes, stirring occasionally, until soft and caramelized. Set aside.
- Prepare patties: In a bowl, combine ground meat with salt, black pepper, red pepper, garlic, and Worcestershire sauce. Mix gently and let sit for 10-15 minutes.
- Form patties balls: Divide meat mixture into 6 equal balls (about 2 oz / 55 g each).
- Sear and smash patties: Heat skillet or cast-iron pan over medium-high. Place a ball on hot surface and smash it flat with spatula or pan bottom to about 6″ (16 cm) wide. Cook for 2 minutes.
- Flip and add cheese: Flip patty, add slice of cheese, cook another 2 minutes until cheese melts. Remove from pan. Repeat for remaining patties.
- Assemble burgers: Spread sauce over bottom paratha bun half, place two cheese-topped patties on top, add caramelized onions and more sauce if desired, then cover with top paratha bun half.
- Serve: Serve immediately with extra sauce and optional masala fries.
Notes
- Use oil instead of flour to handle sticky dough to keep buns soft and layered.
- Resting the dough longer, even overnight, develops better texture in buns.
- Splashing hot oil on paratha while cooking creates flaky layers.
- Smash patties thin then cook quickly for juicier, crispy-edged burgers.
- Caramelized onions add sweetness to balance the spicy and savory flavors.
- Double patties create juicy, flavorful mouthfeel common in smash burgers.
- Use 80/20 beef for best balance of flavor and juiciness.
- Cheddar can be substituted with any yellow melting cheese.
- Serve immediately to enjoy freshness of buns and melted cheese.
