Pakistani Bun Kebab Burger

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A beloved Pakistani street-food icon, Bun Kebab is a hearty spiced beef and chickpea patty tucked into a buttery toasted bun with tangy mint and tamarind chutneys, crisp onion, and a fried egg. Served piping hot from griddles across Karachi and Lahore, this is Pakistan's answer to the ultimate handheld burger.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 9 gFiber
• 13 gSugar
• 34 gProtein
• 780 mgSodium
• 740 mgPotassium
• 135 mgCalcium
• 6.2 mgIron
• 19 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the spiced beef and chickpea patty

• 1 cup chana dal (split chickpeas), soaked 2 hours and drained
• 250 g ground beef
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tsp salt
• 1 large egg, beaten
• 3 tbsp vegetable oil, for shallow frying

For the mint and tamarind chutneys

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves and stems
• 2 green chilies
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/3 cup tamarind pulp
• 2 tbsp jaggery or brown sugar
• 1/2 tsp roasted cumin powder
• 1/4 cup water

For assembling the bun kebabs

• 4 soft burger buns or ladi pav
• 2 tbsp butter, softened
• 1 large onion, sliced into thin rings
• 1 tomato, sliced into rounds
• 2 green chilies, sliced lengthwise
• 4 large eggs
• 2 tbsp chopped fresh coriander

Directions

1. Pressure-cook the soaked chana dal with 2 cups water and 1/2 tsp salt for 4 to 5 whistles (about 15 minutes) until completely soft; drain thoroughly and mash.
2. Meanwhile, heat 1 tbsp oil in a skillet over medium-high heat and cook the ground beef with the chopped onion, ginger-garlic paste, green chilies, cumin, coriander, garam masala, chili powder, and salt for 10 to 12 minutes until the beef is browned and all moisture has evaporated.
3. Combine the mashed chana dal with the spiced beef mixture and mash or pulse briefly to form a coarse, cohesive paste. Cool for 10 minutes, then divide into 4 equal portions and shape into round patties about 1 cm thick; brush lightly with beaten egg to help bind.
4. Blend the mint, coriander, green chilies, lemon juice, salt, and 2 tbsp water into a smooth green chutney. In a small saucepan, simmer the tamarind pulp with jaggery, roasted cumin, and 1/4 cup water for 5 minutes until thickened into a glossy dark chutney.
5. Heat the remaining 2 tbsp oil in a flat skillet over medium heat and shallow-fry the patties for 3 to 4 minutes per side until deeply golden and crisp on the outside. In a separate pan, fry the 4 eggs sunny-side up or as flat omelets; season lightly with salt.
6. Butter the buns generously and toast them cut-side down on a hot griddle for 1 to 2 minutes until golden and crisp.
7. To assemble, spread mint chutney on the bottom bun, place a hot patty, top with a fried egg, drizzle with tamarind chutney, then pile on sliced onion, tomato, green chilies, and fresh coriander.
8. Cap with the toasted top bun, press gently, and serve immediately while piping hot with extra chutneys on the side.

Cook’s Notes

• For a shortcut, substitute 1.5 cups canned chickpeas (drained) for the chana dal; just simmer 10 minutes to soften before mashing.
• The patty mixture must be quite dry before shaping; cook off any excess liquid or it will fall apart in the pan.
• For a vegetarian Karachi-style bun kebab, omit the beef and double the chana dal to 2 cups cooked.
• Ladi pav (small Indian-style dinner rolls) gives the most authentic street-style texture and crisps beautifully when buttered.
• Serve immediately after assembling; the bun loses its crisp contrast within minutes and the patty is best enjoyed hot and juicy.

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