Beef Keema Burgers with Cucumber Raita

Name: Beef Keema Burgers with Cucumber Raita
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup (130 g) English cucumber, coarsely grated, squeezed very dry in a clean towel; 1 cup (245 g) whole-milk plain yogurt, thick, not Greek-strained unless you prefer it very thick; 2 tbsp (6 g) fresh mint leaves, finely chopped; ½ tsp (1 g) ground cumin, toasted in a dry pan for 30 seconds if you like; 1 tsp (5 ml) fresh lemon juice; ¼ tsp (1½ g) kosher salt; 1½ lb (680 g) ground beef, 80/20, cold, straight from the fridge; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 3 cloves (12 g) garlic cloves, finely grated or minced; 1 whole (8 g) serrano or green Thai chile, seeded and very finely minced; ¼ cup (40 g) red onion, very finely minced; ¼ cup (10 g) fresh cilantro, finely chopped, leaves and tender stems; 2 tsp (4 g) garam masala; 1 tsp (2 g) ground coriander; ¼ tsp (0.8 g) ground turmeric; 1¼ tsp (7 g) kosher salt; 1 tbsp (15 ml) neutral oil such as avocado or canola; 4 buns (280 g) brioche burger buns, split; 1 tbsp (14 g) unsalted butter, softened; 4 large leaves (40 g) butter lettuce leaves, washed and dried; ½ small (40 g) red onion, thinly sliced into rings; 1 medium (150 g) ripe tomato, sliced into 4 rounds (optional)

From the MyKitchenBank Kitchen

Juicy pan-seared beef patties scented with garam masala, fresh ginger, garlic, green chile and cilantro, stacked on toasted brioche buns with cooling cucumber raita, red onion and crisp lettuce. All the flavor of keema in burger form.

Prep: 25 min
Cook: 14 min
Wait: 30 min
Total: 1 hr 9 min
Makes: 4 burgers

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Ingredients

4 servings

For the raita
1 cup (130 g) English cucumber, coarsely grated, squeezed very dry in a clean towel
1 cup (245 g) whole-milk plain yogurt, thick, not Greek-strained unless you prefer it very thick
2 tbsp (6 g) fresh mint leaves, finely chopped
½ tsp (1 g) ground cumin, toasted in a dry pan for 30 seconds if you like
1 tsp (5 ml) fresh lemon juice
¼ tsp (1.5 g) kosher salt
For the patties
1½ lb (680 g) ground beef, 80/20, cold, straight from the fridge
1 tbsp (8 g) fresh ginger, peeled and finely grated
3 cloves (12 g) garlic cloves, finely grated or minced
1 whole (8 g) serrano or green Thai chile, seeded and very finely minced
¼ cup (40 g) red onion, very finely minced
¼ cup (10 g) fresh cilantro, finely chopped, leaves and tender stems
2 tsp (4 g) garam masala
1 tsp (2 g) ground coriander
¼ tsp (0.8 g) ground turmeric
1¼ tsp (7 g) kosher salt
1 tbsp (15 ml) neutral oil such as avocado or canola
To serve
4 buns (280 g) brioche burger buns, split
1 tbsp (14 g) unsalted butter, softened
4 large leaves (40 g) butter lettuce leaves, washed and dried
½ small (40 g) red onion, thinly sliced into rings
1 medium (150 g) ripe tomato, sliced into 4 rounds (optional)

Equipment (7)

12-inch (30 cm) cast-iron or heavy stainless skillet
Large mixing bowl
Medium bowl for the raita
Box grater
Instant-read thermometer
Wide spatula
Plate or baking sheet lined with parchment

Steps

Before you start

Use ground beef that is 80/20 (20% fat); leaner beef makes dry burgers.
Keep the beef cold until you shape the patties so the fat stays firm and the burgers stay tender.
Make the raita first. It needs at least 30 minutes in the fridge for the flavors to meld, and the patties chill during that time too.
Open a window or turn on the exhaust fan: searing spiced beef in a hot pan makes some smoke.

1
Make the raita
- Wrap the grated cucumber in a clean kitchen towel and squeeze hard over the sink until no more liquid drips out.
- In a medium bowl, stir together the squeezed cucumber, yogurt, mint, ground cumin, lemon juice and ¼ tsp salt.
- Taste and add a pinch more salt if needed.
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Ready when: Raita is thick, creamy and speckled with green, not watery.
Tip: Squeezing the cucumber dry is the key step; wet cucumber thins the raita and makes the buns soggy.
2
Mix the spice blend
- In a large bowl, combine the grated ginger, garlic, minced chile, minced red onion, cilantro, garam masala, ground coriander, turmeric and 1¼ tsp salt.
- Stir into a loose paste so the spices are evenly distributed before the beef goes in.
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Ready when: No dry pockets of spice; the mixture looks like a damp, fragrant paste.
Tip: Wear gloves or wash hands well after handling the chile.
3
Combine the beef
- Add the cold ground beef to the bowl.
- Using your fingertips, gently fold and press the beef into the paste for about 30 to 45 seconds, just until the seasonings are evenly distributed.
- Stop as soon as it comes together.
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Ready when: Spices are evenly streaked through the meat and it just holds together.
Tip: Overmixing makes dense, rubbery burgers.
4
Shape and chill
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, then press a shallow thumbprint dimple into the center of each.
- Set on a parchment-lined plate, cover and refrigerate for 30 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: The dimple stops the centers from puffing up into domes as they cook.
5
Heat the pan
- Place a 12-inch (30 cm) cast-iron or heavy skillet over medium-high heat for 3 minutes.
- Add the oil and swirl to coat.
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Ready when: Oil shimmers and flows thinly across the pan, with a faint wisp of smoke.
6
Sear the patties
- Place the chilled patties in the hot pan, leaving space between them.
- Cook undisturbed for 4 minutes until a deep brown crust forms and the edges look cooked about a third of the way up.
- Flip once and cook 3 to 4 minutes more.
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Ready when: Deep brown crust on both sides and an instant-read thermometer in the center reads 160°F (71°C).
Tip: Do not press down on the patties; it squeezes out the juices. If the pan smokes heavily, reduce to medium.
7
Rest the burgers
- Transfer the patties to a clean plate and let them rest for 3 minutes while you toast the buns.
- The juices redistribute so they don't run out when you bite in.
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Ready when: Patties are still hot, with juices no longer pooling on the plate.
8
Toast the buns
- Wipe out most of the grease from the skillet, leaving a thin film.
- Spread the softened butter on the cut sides of the buns and toast them cut side down over medium heat for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Watch closely; brioche browns fast because of its sugar content.
9
Assemble and serve
- Spread a generous spoonful of raita on each bottom bun.
- Top with a lettuce leaf, a patty, tomato slice if using, and red onion rings.
- Add another spoonful of raita on the top bun, close the burgers and serve right away with extra raita on the side.
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Ready when: Burgers are stacked and the buns are still warm.
Tip: Lettuce under the patty acts as a barrier that keeps the bottom bun from getting soggy.

Good to know

Tips

Grate the ginger and garlic with a fine rasp grater so they melt into the meat instead of leaving raw chunks.
Season the beef only when you are ready to mix; salt draws out moisture and firms the texture if it sits too long before shaping.
For a hotter burger, leave the seeds in the chile or add a pinch of cayenne.
A cast-iron pan gives the best crust; let it fully preheat before adding the patties.

Make ahead

"Make the raita up to 1 day ahead and keep covered in the fridge; stir before serving. The patties can be shaped, covered and refrigerated up to 24 hours before cooking."

Storage & reheating

"Cooked patties keep in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium-low heat, covered, for 4 to 5 minutes until hot (165°F/74°C). Raita keeps 2 days in the fridge. Uncooked shaped patties can be frozen separated by parchment for up to 3 months; thaw overnight in the fridge. Do not leave cooked burgers at room temperature more than 2 hours."

Substitutions

ground beef, 80/20 → ground lamb. Traditional for keema and slightly richer; cook to 160°F (71°C).
garam masala → 2 tsp curry powder plus a pinch of ground cinnamon. Gives a similar warm spice profile, a little milder.
whole-milk plain yogurt → unsweetened coconut or dairy-free plain yogurt. Works for a dairy-free raita; add an extra squeeze of lemon for tang.
brioche burger buns → naan or potato buns. Toast lightly; naan makes a wrap-style burger.