Dubai Paratha Smash Burger
This Dubai Paratha Smash Burger combines juicy smashed beef patties, caramelized onions, and a pickle garlic sauce, all layered between crispy, flaky paratha instead of regular buns. A fusion street food favorite you can now make at home.
Ingredients
Paratha Buns
- 1½ cups all-purpose flour
- ⅓ teaspoon salt
- ½ teaspoon caster sugar
- ¼ teaspoon baking powder
- ½ cup milk room temperature
- Warm water as needed for kneading
- Cooking oil as needed
Smashed Patties
- 14 oz ground beef or veal (80/20 recommended)
- ¾ teaspoon salt
- 1 garlic clove crushed
- 1 teaspoon crushed red pepper
- ¾ teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 6 slices cheddar cheese or any yellow cheese
- 2 tablespoon cooking oil
Sauce
- ¼ cup mayonnaise
- 1 garlic clove crushed
- 1 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1-2 teaspoons lemon juice
- 1 tablespoon pickles finely chopped
- ¼ teaspoon white pepper
- Pinch salt
Caramelized Onions
- 2 medium onions thickly sliced
- 1 tablespoon butter
- 2 teaspoons cooking oil
- 1 teaspoon sugar
- pinch salt
Instructions
Paratha Buns
- In a mixing bowl or stand mixer, combine flour, salt, sugar, milk, and baking powder. Begin mixing and gradually add warm water until a soft, non-sticky dough forms. Lightly oil the bowl and dough, cover, and let rest for 30–60 minutes (or overnight in the fridge).
- Divide the dough into 3 equal balls (about 5 oz / 140 g each). If sticky, use oil instead of flour when handling. Place the dough balls back in the bowl, cover, and rest for another 15 minutes.
- Take one dough ball and stretch it out with your hands using a little oil until it is paper thin and almost transparent. If it tears slightly, it’s fine. Brush about 1 teaspoon oil on the surface, sprinkle some all-purpose flour, then gather the dough edges in a zig-zag fan fold. Roll into a spiral and tuck the end underneath. Repeat with the remaining balls, cover, and rest for 10 minutes.
- Flatten each spiral gently with your fingers into a 5" (12 cm) round bun shape.
- Heat a skillet and add 2–3 tablespoons oil or ghee. Cook parathas on low heat, uncovered or lightly covered, for 2–3 minutes per side until golden and cooked through. Spoon some hot oil from the pan over the tops to help the layers cook. If they aren’t browning, increase heat to medium.
- Remove and let rest for 3–4 minutes. Gently scrunch to loosen the layers. Slice each paratha in half horizontally to make top and bottom buns.
Sauce
- Mix together mayonnaise, garlic, yogurt, Dijon mustard, lemon juice, pickles, white pepper, and salt until smooth.
- Cover and refrigerate until ready to use.
Caramelized Onions
- Heat butter and oil in a small pan over medium-low heat. Add onions, sugar, and salt.
- Cook for 10–15 minutes, stirring occasionally, until soft and caramelized. Set aside.
Smashed Patties
- In a bowl, combine ground meat with salt, black pepper, red pepper, garlic, and Worcestershire sauce. Mix gently and let sit for 10–15 minutes.
- Divide into 6 equal balls (about 2 oz / 55 g each).
- Heat a skillet or cast-iron pan over medium-high. Place a ball on the hot surface and smash it flat with a heavy spatula, burger press, or the bottom of a small pan. Aim for a thin patty about 6" (16 cm) wide (larger than the bun, as it will shrink).
- Cook for 2 minutes, flip, add a slice of cheese, and cook another 2 minutes. Remove from pan. Repeat with remaining patties.
Assembly
- Spread sauce over the bottom half of a paratha bun, place two patties with cheese on top, add a scoop of caramelized onions and more sauce if desired, cover with the top half of the paratha bun.
- Serve immediately with extra sauce and my masala fries.
Video
Notes
- If the centers are undercooked after slicing, toast the cut sides briefly in the pan. Alternatively, divide the dough into 6 balls to make individual top and bottom buns.
- To save time, prepare the sauce and caramelized onions while the dough rests.
- If using store-bought frozen parathas, cut out circles slightly larger than your patties. Each burger will need 2 circles (top and bottom) since frozen parathas are thinner and cannot be sliced in half.
- When forming smash patties, you can either press the meat ball directly on the hot skillet or flatten it first between sheets of parchment paper. To do this, place the ball on parchment, spread it thinly with your fingers into a large patty, then transfer to the skillet for cooking.
Nutrition
Calories: 942kcalCarbohydrates: 62gProtein: 44gFat: 57gSaturated Fat: 18gPolyunsaturated Fat: 13gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 143mgSodium: 1476mgPotassium: 768mgFiber: 4gSugar: 8gVitamin A: 751IUVitamin C: 7mgCalcium: 377mgIron: 7mg
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