Tandoori Beef Burgers with Mint Chutney

Name: Tandoori Beef Burgers with Mint Chutney
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) ground beef, 80% lean, cold; 2 tbsp (14 g) tandoori masala; ¼ cup (60 g) plain whole-milk Greek yogurt; 2 cloves (8 g) garlic, finely grated; 1 tbsp (6 g) fresh ginger, finely grated; 1 tbsp (15 ml) fresh lemon juice; 1½ tsp (6 g) kosher salt; 1 tbsp (15 ml) neutral oil, for brushing grill and buns; 1 cup (30 g) fresh mint leaves, packed; ½ cup (15 g) fresh cilantro, packed, tender stems included; ½ cup (120 g) plain whole-milk Greek yogurt; 1 small (10 g) serrano chile, stem removed, roughly chopped (seeded for milder); 1½ tbsp (22 ml) fresh lemon juice; ½ tsp (2 g) granulated sugar; ¼ tsp (1 g) kosher salt; 1 small (120 g) red onion, cut into thin rings; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1 g) kosher salt; 4 (240 g) brioche hamburger buns, split; 4 leaves (40 g) romaine or green leaf lettuce leaves, washed and dried; 1 medium (150 g) ripe tomato, cut into 4 slices (optional)

From the MyKitchenBank Kitchen

Juicy grilled beef patties seasoned with yogurt and tandoori masala, topped with a bright, creamy mint chutney, quick-pickled red onion and crisp lettuce on toasted buns.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the patties
1½ lb (680 g) ground beef, 80% lean, cold
2 tbsp (14 g) tandoori masala
¼ cup (60 g) plain whole-milk Greek yogurt
2 cloves (8 g) garlic, finely grated
1 tbsp (6 g) fresh ginger, finely grated
1 tbsp (15 ml) fresh lemon juice
1½ tsp (6 g) kosher salt
1 tbsp (15 ml) neutral oil, for brushing grill and buns
For the mint chutney
1 cup (30 g) fresh mint leaves, packed
½ cup (15 g) fresh cilantro, packed, tender stems included
½ cup (120 g) plain whole-milk Greek yogurt
1 small (10 g) serrano chile, stem removed, roughly chopped (seeded for milder)
1½ tbsp (22 ml) fresh lemon juice
½ tsp (2 g) granulated sugar
¼ tsp (1 g) kosher salt
For the onions and assembly
1 small (120 g) red onion, cut into thin rings
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 g) kosher salt
4 (240 g) brioche hamburger buns, split
4 leaves (40 g) romaine or green leaf lettuce leaves, washed and dried
1 medium (150 g) ripe tomato, cut into 4 slices (optional)

Equipment (6)

Outdoor gas or charcoal grill (or a grill pan)
Large mixing bowl
Small blender or food processor
Instant-read thermometer
Rimmed baking sheet or plate lined with parchment
Grill spatula and tongs

Steps

Before you start

Use ground beef that is 80% lean (20% fat) for juicy burgers; leaner beef dries out on the grill.
Keep the beef cold until you shape the patties; warm meat makes dense, greasy patties.
Plan for 30 minutes of chilling so the patties hold together on the grill.
Clean and oil the grill grate well, since yogurt-based patties can stick.

1
Pickle the onions
- In a small bowl, toss the red onion rings with 1 tbsp lemon juice and ¼ tsp kosher salt.
- Massage briefly with your fingers, then leave at room temperature while you prepare everything else.
+ Show details− Hide details
Ready when: Onion rings are softened and bright pink
Tip: Start this first so it runs alongside the chilling time.
2
Blend mint chutney
- In a small blender or food processor, combine the mint, cilantro, ½ cup yogurt, serrano, 1½ tbsp lemon juice, sugar and ¼ tsp salt.
- Blend 30–45 seconds, scraping down once, until smooth and pale green.
- Taste and adjust salt or lemon.
- Transfer to a bowl and refrigerate.
+ Show details− Hide details
Ready when: Completely smooth, creamy and pale green with no visible leaf flecks
Tip: Add a teaspoon of cold water if the blades struggle to catch; do not thin it much or it will run off the burger.
3
Mix the seasoning
- In a large bowl, stir together the tandoori masala, ¼ cup yogurt, grated garlic, grated ginger, 1 tbsp lemon juice and 1½ tsp salt into a thick paste.
+ Show details− Hide details
Ready when: A uniform, deep orange-red paste
4
Combine the beef
- Add the cold ground beef to the paste.
- Using your hands, gently fold and mix for no more than 30–40 seconds, just until the seasoning is evenly distributed.
+ Show details− Hide details
Ready when: No streaks of paste remain, and the meat is still loose rather than pasty
Tip: Overmixing makes tough, rubbery burgers.
5
Shape and chill patties
- Divide the mixture into 4 equal portions (about 170 g / 6 oz each).
- Shape each into a ¾-inch (2 cm) thick patty about 4½ inches (11 cm) wide, then press a shallow dimple into the center with your thumb.
- Place on a parchment-lined tray and refrigerate 30 minutes.
+ Show details− Hide details
Ready when: Patties feel firm and cold to the touch
Tip: The dimple stops the center from puffing into a dome as it cooks.
6
Preheat the grillOven 425°F / 220°C
- Heat a grill to medium-high, about 425°F (220°C), for 10 minutes.
- Scrub the grate clean, then fold a paper towel, dip it in oil using tongs, and wipe the grate.
+ Show details− Hide details
Ready when: You can hold your hand 5 inches above the grate for only 3–4 seconds
Tip: A properly hot, oiled grate prevents sticking.
7
Grill the pattiesOven 160°F / 70°C
- Place the patties on the grill, close the lid and cook 5 minutes without moving.
- Flip once and cook 4–5 minutes more, until the internal temperature reaches 160°F (71°C) in the center.
- Transfer to a clean plate and rest 3 minutes.
+ Show details− Hide details
Ready when: Deep browned crust with charred edges; thermometer reads 160°F (71°C)
Tip: Don't press the patties with the spatula; that squeezes out the juices.
8
Toast the buns
- Brush the cut sides of the buns lightly with oil.
- Place cut side down on the grill for 45–60 seconds, until golden with light grill marks.
+ Show details− Hide details
Ready when: Cut sides are golden and slightly crisp
Tip: Watch closely; brioche browns quickly because of its sugar.
9
Assemble and serve
- Spread 1–2 tbsp mint chutney on each bun bottom.
- Add lettuce, a tomato slice if using, the patty, a pile of drained pickled onions, and more chutney.
- Close with the bun tops and serve immediately.
+ Show details− Hide details
Tip: Putting lettuce under the patty keeps the bottom bun from getting soggy.

Good to know

Tips

Grate the garlic and ginger finely so there are no raw chunks in the patties.
Use Greek yogurt in the patties; regular yogurt is too watery and makes soft patties.
If using a grill pan, cook over medium-high heat for the same times and ventilate the kitchen well.
Always check the temperature in the thickest part of the patty for safe doneness.

Make ahead

"Make the mint chutney up to 2 days ahead and keep it covered in the fridge. Shape the patties up to 1 day ahead, cover and refrigerate. The pickled onions keep for 3 days in the fridge."

Storage & reheating

"Store cooked patties and components separately in airtight containers in the fridge up to 3 days. Freeze cooked patties up to 2 months. Reheat patties in a covered skillet over medium-low heat for 4–5 minutes or until steaming hot (165°F/74°C). Chutney is best fresh and does not freeze well. Assembled burgers do not keep at room temperature more than 2 hours."

Substitutions

tandoori masala → 2 tbsp garam masala plus 1 tsp paprika and ½ tsp turmeric. Gives a similar warm, colorful flavor, though less tangy.
ground beef, 80% lean → ground lamb or ground chicken thigh. Cook chicken to 165°F (74°C); lamb to 160°F (71°C).
plain whole-milk Greek yogurt → dairy-free coconut yogurt. Makes the chutney slightly sweeter; add a bit more lemon.
serrano chile → jalapeño, seeded. Milder heat.