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Pakistani Chapli Burger

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
15 minute meat rest time 15 mins
Course Main Course, Sandwiches
Cuisine Pakistani
Servings 4


  • outdoor grill


Chapli Kebabs:

  • 1 pound ground beef
  • 1 teaspoon fennel seed
  • 2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon amchur or mango powder (has a very lemony taste)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon chopped garlic
  • 1 tablespoon fresh grated ginger
  • 1/3 cup minced onion
  • 4 hot green chilies chopped
  • 2 tablespoons gram flour (chickpea flour)


  • 8 small Stonefire Nan rounds (or other flatbreads, cut to size)
  • 4 thick slices beefsteak tomato
  • lettuce, sliced red onion, fresh cilantro (optional toppings)
  • green chili chutney and/or tamarind chutney (preferred sauces)


  • Mix ingredients for kebabs and let stand fifteen minutes.
  • Shape meat into four patties.
  • Chargrill on an oiled mesh grate (the type where the meat won't fall through) until meat is done to your liking, preferably charred somewhat.
  • Serve kebab on warm griddled nan rounds with lettuce, tomato slice, cilantro leaves, slices of onion and chutneys of choice,
  • The tomato drips, so have a napkin ready.


From the kitchen of palatablepastime.com
Keyword Burgers, kebabs