Feeds one hungry basketball team



5 lbs. ground beef, washed

2 bunches of green onions, finely chopped

2 big tomatoes (firm)

4 green hot chilies, finely chopped

1 tablespoon salt

2 tablespoon ginger & garlic paste

½ cup oil for frying

burger buns, toasted


Dry Ingredients

10 whole red chilies

2 tablespoon coriander seeds

1 tablespoon dried pomegranate seeds (Anardana; available in South Asian stores,) crushed

3 tablespoon corn flour (Makai Atta) or chickpea flour (Besan)


Raita Sauce Ingredients

1 cup yogurt, chilled

½ bunch cilantro, finely chopped

1 cucumber (medium size), finely diced

2 green hot chilies, finely chopped

1 medium onion, finely diced

¼ cup fresh mint leaves, finely chopped

¼ teaspoon salt

¼ teaspoon black pepper powder



Instructions for Chapli Kebab

  1. Add finely diced green onions, tomatoes and green chillies, to the ground beef.
  2. Add ginger & garlic paste and salt to the beef and mixed well.
  3. Brown dry ingredients in a separate pan for 10 seconds, remove from heat, cool, then grind to a coarse mixture.
  4. Add dry ingredients to the beef. Mix well, then marinate for an hour.
  5. Shape meat and vegetable mixture to make thin patties.
  6. To cook, either grill or fry patties, 6-8 minutes on each side. When frying do not use lot of oil.
  7. When cooked, remove from heat.
  8. For each burger, toast buns, add Chapli Kebab and two tablespoons of Raita Sauce. Serve.


Instructions for Raita Sauce

Whip chilled yogurt lightly, then add all ingredients to make a smooth paste. Serve on Chapli Kebab with burger buns.