Mutton Galouti Kebab Burger, Soft Brioche Bun
Soft galouti kebabs seared and stacked in brioche with onion, mint chutney and a slice of cheese.
Total time
22 m
15 m hands-on
Serves
2
generously
Difficulty
Easy
melt in mouth
Galouti burger
25 min
key detail
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
0 of 6 ready
Serves
From Meatigo
Burger
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Sear the kebabs
Pan-sear 3 kebabs per burger in butter for 2 minutes per side, handling them gently.
- 03Melt the cheese
Top with cheese for the last minute.
- 04Toast the buns
Toast the buns lightly.
- 05Build
Spread chutney, add kebabs and onion.
- 06Serve
Serve warm.
Questions
Why handle them gently?+
Galouti kebabs are very soft by design.
Can I use ulta tawa paratha instead?+
Yes. That is the classic pairing.
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