Burgers are a universal favorite across age groups. My fusion burger recipe combines Pakistani and Middle Eastern ingredients. It is a delectable dining experience combining elements from two distinct cuisines.

Ingredients

2-pounds ground lean meat (beef or lamb)

½ red onion, medium size, chopped

½ cup fresh parsley, finely chopped

½ cup fresh cilantro with stems, finely chopped

2-3 fresh green chilies, small size

1 teaspoon garlic and ginger paste

2 teaspoons ‘baharat’

1 tablespoon roasted skinless chickpea powder

1 teaspoon black pepper

1 egg

1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 1 teaspoon crushed red chili flakes; combine and roast on low flame, then grind into a fine powder)

6 fresh lettuce leaves

6 buns, sliced from the middle

3 tablespoons olive oil

Salt according to taste

Method:

In a food processor, add parsley, cilantro, garlic and ginger paste, green chilies, ‘baharat’, chickpea powder, black pepper, onions, egg, roasted combination of spice powder, and salt, and give it a quick blitz. Then combine the mixture with ground meat. Allow the mixture to marinate, cover it, and set it aside for a few hours (preferably overnight in the refrigerator).

Tip: Don’t blend the ground meat in the blender, as over-mixing will result in a paste-like dense mass which can make the meat chewy when baked.

Tip: ‘Baharat’ provides the patties a delicious aroma and flavor

Take small portions of the mixture and shape into patties. Fry the patties in a pan on medium heat on each side for 2-3 minutes until they nicely turn golden brown but not crispy.

On a serving plate, put the lettuce leaves on the bottom of half of a bun. Place the patties in the middle of a sliced bun. Garnish with roasted asparagus, potatoes, and ketchup.