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Paratha Burger with Fried Egg and Crispy Potatoes

Recipe by The Cozy Bowl Kitchen

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  • Total Time45 minutes
  • Yield2 burgers 1x

A seasoned beef patty with melted cheddar and a runny fried egg, stacked between flaky ghee-cooked parathas instead of a bun, with crisp fried potato slices and a quick burger sauce.

Ingredients

Scale

For the patties

  • 400 g beef mince, 20 per cent fat
  • Fine sea salt and black pepper, for seasoning the surface
  • 1 tbsp vegetable oil
  • 2 slices mature cheddar, or 2 burger cheese slices

For the crisp sliced potatoes

  • 350 g Maris Piper potatoes, peeled and cut into 5 mm rounds
  • 1 tsp salt, for the cooking water
  • 2 tbsp vegetable oil
  • 10 g unsalted butter

For the burger sauce

  • 3 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1/2 tsp English mustard
  • 1 tsp pickle brine or white wine vinegar
  • Pinch of black pepper

To assemble

  • 4 frozen plain or layered parathas
  • 2 tsp ghee or butter, for brushing
  • 2 large free-range eggs
  • 1 tsp vegetable oil, for the eggs
  • 1 small red onion, thinly sliced (optional)

Instructions

  1. Put the potato rounds in a pan of cold water with 1 tsp salt, bring to the boil and cook for 6 minutes, until a knife tip meets slight resistance. Drain and leave in the colander for 5 minutes to steam dry.
  2. Heat the 2 tbsp oil and the butter in a frying pan over a medium-high heat. Fry the potato slices in a single layer for 3 minutes undisturbed, then turn and fry 3 to 4 minutes more until deep golden. Season and set aside on kitchen paper.
  3. Stir the mayonnaise, ketchup, mustard, pickle brine and pepper together in a small bowl.
  4. Divide the mince into two and shape each half into a ball, handling it as little as possible. Press each into a disc slightly wider than your paratha and about 1.5 cm thick, and make a shallow dimple in the centre with your thumb. Do not mix salt into the meat.
  5. Season both sides of the patties generously with salt and pepper immediately before cooking.
  6. Heat a heavy frying pan or griddle over a high heat until a drop of water skitters and vanishes. Add the 1 tbsp oil, then the patties. Leave undisturbed for 3 full minutes. Do not press them down.
  7. Flip once and cook for a further 2 to 3 minutes, until the juices run clear and there is no pink at the centre.
  8. Lay a slice of cheese on each patty, take the pan off the heat, cover with a lid or upturned bowl and leave for 30 seconds to melt. Transfer to a plate and rest.
  9. Heat a dry frying pan over a medium-high heat. Cook the parathas from frozen for 2 minutes a side, until puffed with dark blistered spots. Brush with ghee in the last 30 seconds and press lightly with a spatula so the layers separate.
  10. Meanwhile, heat the 1 tsp oil in another pan and fry the eggs for 2 to 3 minutes, until the whites are set and crisp at the edges but the yolks still wobble.
  11. Spread burger sauce on two parathas. Top each with a cheese-covered patty, a few crisp potato slices, some red onion if using, and a fried egg.
  12. Spread sauce on the underside of the remaining two parathas and put them on top. Press gently, cut each burger in half with a sharp knife, and serve immediately with the remaining potatoes.

Notes

The mistake to avoid: Mixing salt into the mince. Salt dissolves the muscle proteins and gives you a springy, sausage-like patty. Season the surface only, immediately before it hits the pan.

Never press the patty: Every press squeezes juice out onto the hob. Leave it completely alone for the first 3 minutes so a proper crust can form.

Make ahead: Shape the patties and refrigerate between sheets of baking paper for up to a day, or freeze them. Par-boil the potatoes a day ahead. Cook the parathas, patties and eggs to order.

Variations: Use a flattened seasoned chicken thigh cooked 5 to 6 minutes a side, or a crispy chicken fillet. Make two thinner patties with cheese between them for more crust. Add 1/2 tsp chilli flakes to the sauce, or drizzle chilli oil over the patty. Fold a single paratha over like a wrap instead of stacking two, which is much easier to eat.

Equipment: A heavy frying pan or griddle, two more frying pans, a saucepan, a colander and a sharp knife.

Food safety: Burgers made from mince should always be cooked thoroughly rather than served rare, because mincing distributes any surface bacteria through the meat. Cook until the juices run clear with no pink at the centre.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the parathas (wheat, sometimes milk), cheese, butter and ghee (milk), mayonnaise (egg, mustard), English mustard (mustard), ketchup (sulphites in some brands) and the eggs. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/paratha-burger-recipe/