Ingredients
Scale
- 8 oz. 70:30 ground beef
- ***
- 3 tsp. (or to taste) Hirshon Dubai bezar spice blend for burgers, made from:
- ⅛ cup coriander seeds, dry-toasted in a skillet until fragrant
- ⅛ cup cumin seeds, dry-toasted in a skillet until fragrant
- ⅛ cup fennel seeds, dry-toasted in a skillet until fragrant
- ⅛ cup fenugreek seeds, dry-toasted in a skillet until fragrant
- ⅛ cup turmeric powder
- 1 ¼ tsp. chipotle powder
- ½ tsp. Ceylon cinnamon
- ½ tsp. freshly ground black pepper, dry-toasted in a skillet until fragrant
- ½ tsp. Knorr Aromat
- ½ tsp. Accent seasoning
- ½ tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ***
- Parathas, made from (2 parathas per burger):
- 3 cups all-purpose flour, plus more for dusting
- 1 ¾ tsp. kosher salt
- 1 Tbsp. neutral oil, such as canola, plus more as needed
- 1 cup warm water
- ¾ cup ghee
- ***
- Ghee, for cooking
- 1 medium onion, sliced
- Velveeta Cheese slices, for topping each smash burger
- bibb lettuce, one slice (optional)
- heirloom tomato, one thin slice (optional)
- one thin complete slice of raw onion (you can use sweet onion if you prefer) (optional)
- two small bread and butter pickle chips (optional)
- The Hirshon Sauce Algérienne as a condiment
Instructions
- MAKE THE SPICE BLEND: blend all the whole spices in a spice grinder. Combine with the powdered spices. Measure out your desired amount of spice blend and combine with the beef.
- Measure the beef into 3 oz. balls and reserve them in the fridge.
- ROLL AND ASSEMBLE THE PARATHA: turn the dough out onto a work surface and divide into 8 pieces. Dust a work surface and rolling pin very lightly with all-purpose flour. Roll and fill the dough out 1 portion at a time, keeping the remaining portions covered with plastic wrap.
- Place on the work surface and roll out into a super-thin round about 14 inches wide (it does not have to be perfectly round). The dough should be so thin that you can begin to just faintly see the work surface through it.
- Use your fingers to spread 1 tablespoon of the ghee evenly over the dough. Sprinkle 1 to 2 pinches flour over the ghee to help provide definition between the layers.
- Starting at the bottom, roll the dough tightly up into a log. Starting at one end, coil the log up into a round to resemble a cinnamon roll. Cover with plastic wrap while you roll and fill the remaining portions of dough. Let rest for 15 minutes.
- Working with 1 piece at a time and keeping the rest covered with plastic wrap, roll out the paratha into a round about 1/8-inch thick and 6 to 7-inches wide.
- Use a cup or cookie cutter to cut out bun-sized rounds 2 per smash burger. Keep on baking paper to prevent sticking. You’ll have more dough than you need for this recipe, just keep them uncut, fry them up and serve them on the side!
- Transfer to a plate and repeat rolling out the remaining paratha. If stacking the paratha, place parchment or wax paper between each to prevent sticking.
- COOK THE PARATHA: heat a medium nonstick frying pan over medium heat. Add 1 paratha and cook until the surface is beginning to turn opaque (with no browning), 2 to 3 minutes. It’s okay if it’s not totally opaque. Flip and cook until the surface of the second side is totally opaque (but not brown), 2 to 3 minutes. Flip once more and continue to cook until opaque, about 1 minute more.
- Add ½ Tbsp. ghee to the pan. Move the paratha around, flipping as needed, until coated in ghee. Continue to cook until golden brown, about 2 minutes per side.
- Transfer to a plate and repeat cooking the remaining paratha, reducing the heat as needed if the parathas are browning too quickly to ensure that the centers are cooked.
- Reserve them.
- Complete the smash burgers: Cook the sliced onions in a pan with ghee over medium heat until soft and caramelized. Heat more ghee in another non-stick frying pan over medium-high heat. Smash patties flat and cook for 3–5 minutes per side until browned and cooked through. Add cheese slice to each burger in the last minute to melt.
- Assemble your burgers: Place a patty (or two for a stacked version) between the crispy paratha buns, add caramelized onions and other toppings as you see fit. Coat one paratha bun with Hirshon Sauce Algérienne and, if desired, more Hirshon burger bezar spice. Serve immediately while hot.