Chapli Burgers

1. Toast Coriander Seeds

Toast a tablespoon of coriander seeds in a small saucepan over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle or spice grinder, add a pinch of salt, and coarsely grind.

2. Add Pomegranate Seeds

Add 2 tablespoons of pomegranate seeds to the ground coriander and pound slightly to break them and release their juices.

3. Prepare Beef Mixture

In a large mixing bowl, combine ground beef, minced onion, chopped tomato, grated garlic, grated ginger, minced jalapeño, red-pepper flakes, garam masala, cumin powder, chopped cilantro, egg, and sea salt.

4. Test Seasoning

Fry a small test piece of the beef mixture in a pan and cook briefly to adjust seasoning if needed.

5. Shape and Cook Patties

Shape the beef into 6 equal balls and flatten into patties. Cook in a cast-iron pan or on the grill for about 2 minutes on each side until browned and crispy edges form.

6. Assemble Burgers

Place each patty on a bun and top with iceberg lettuce, tamarind ketchup, herbed yogurt, and garnish with slices of Persian cucumbers, red onions, and tomatoes.