- 1/2 cup mayonnaise
- 1/3 cup ketchup
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 6 slices of red onion
- 8 extra large chapatis
- 1/2 kg mince lamb
- 1/2 kg mince goat
- 1 cup chopped dhania (do not compact)
- 1 chopped onion
- 1/2 bulb of garlic grated
- Salt to taste
- 1 zucchini grated
- 2 white onions
- 8 sukuma wiki leaves
- 1 or 2 tomatoes
- 2 tamarind paste
- Cook the goat and lamb. Goat is mixed with lamb in a preferred ratio of 4:1 so as to soften the meat since goat meat alone is tough.
- Once the meat is evenly mixed together start forming patties. You can shape the meat into round patties by rolling them into balls then flattening them. Submerge the patties in the cold water and let soak for 30 seconds
- Pre-heat the oven to 180C and place the meat patties in it.
- Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.
- Cook the sliced onions in a pan slowly on medium/low heat till they turn brown.
- When the meat is done, grill the kales briefly in the oven till the edges start browning for 5 minutes.
- Dissect the chapattis from top to bottom into three parallel pieces each. Place a thick slice of tomato in each. Place some cooked onions on the tomato.
- Wrap the chapatti around the patty and place it upside down so that it does not unwrap.
- Apply tamarind paste and mayonnaise (optional) on another slice of chapatti and place a leaf of kale on it.
- Wrap the chapatti slice with kale around the wrapped burger.
- Top the burgers with some melted cheese.
About the Kenyan burger
Burgers are featured in today’s menus and are topped with such things as bacon and blue cheese dressing, pineapple and chillies and goat with tomato.
4.5 out of 5