Burger Bombay Recipe

Prepare aromatics

Peel and very finely grate or mince the half onion until it yields about 1/2 cup. Chop the cilantro finely. Mince the garlic and grate the ginger.

Mix patty ingredients

In a large bowl combine 1 lb ground lamb, grated onion, 1/4 cup chopped cilantro, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbsp garam masala, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp red chili powder, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp bread crumbs and 1 beaten egg. Use your hands to gently mix until evenly combined — do not overwork the meat or patties will be tough.

Form patties

Divide the mixture into 4 equal portions (for 4 smaller burgers) or 2–3 portions for larger patties. Gently form each portion into a patty about 3/4 inch thick, pressing a shallow dimple in the center of each patty to prevent puffing while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. When shimmering, add the patties (don’t overcrowd; cook in batches if necessary). Cook 3–4 minutes per side for medium (internal temp ~145–155°F / 63–68°C), longer if you prefer well done. If patties brown too quickly, lower heat to medium. Remove cooked patties to a plate and tent loosely with foil to rest.

While the patties rest, make the curry sauce. In a small bowl whisk together 1/2 cup plain yogurt, 1 tbsp mild curry powder, 1 tsp tomato paste, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp sugar (optional). Taste and adjust seasoning — add more curry powder for a stronger flavor or more lemon for brightness. If the sauce is too thick, whisk in up to 1–2 tsp water to reach a spoonable consistency.

Prepare tomatoes and onions

Slice the tomato into 1/4 inch slices and season lightly with 1/8 tsp salt and 1/8 tsp black pepper. Thinly slice the red onion and, if desired, soak the slices in cold water for 5 minutes to mellow the bite, then drain and pat dry.

Toast buns

Butter the cut sides of 4 burger buns with about 1 tbsp butter total. Heat a clean skillet over medium and toast the buns cut-side down 1–2 minutes until golden and crisp.

Assemble burgers

Place a toasted bun bottom on a plate. Spread about 1–2 tbsp of the curry sauce onto the bun bottom. Top with a lamb patty, then crumble about 3/4 oz goat cheese over each patty (divide 3 oz across 4 patties). Add a slice of seasoned tomato and a few rings of red onion. Spoon another 1 tbsp curry sauce on the bun top or directly over the toppings if you like extra sauce. Garnish with a few cilantro leaves and place the bun top on the burger.

Serve

Serve the Burger Bombay immediately while the patties are warm, with extra curry sauce on the side if desired. Enjoy with fries, a simple salad, or chutney.