Tuesday, May 3, 2016

Kheema Aloo Burgers with Fresh Mango Chutney Wrapped in Garlic Naan for #BurgerMonth2016

Each year, Kita at Girl Carnivore coordinates a month-long event that makes my three carnivores so, so happy. Okay, I know they're actually omnivores, but you know what I mean.

Click for the 2016 burgers so far: here. We have 31 days of burgers planned. Here's the 2015 line-up, where I made a salmon burger on cuttlefish ink buns.

When I served this - Kheema Aloo Burgers with Fresh Mango Chutney Wrapped in Garlic Naan - the Precise Kitchen Elf asked, "Is this for an event, Mom?" Yes, it's for Burger Month." He continued, "I love Burger Month!" The other two chimed in immediately, "We love Burger Month, too!!"

Inspired by a stop at Curry Up in Palo Alto a few months ago, I was intrigued by the flavors in Enthusiastic Kitchen Elf's samosa burger and decided to create a burger with an Indian twist for my Burger Month offering. It's a triple layer of deliciousness on a garlic naan: jeera aloo topped with a kheema-inspired burger and a dollop of fresh mango chutney. Delish.

Jeera aloo is a vegetarian Indian dish made with potatoes, cumin seeds and Indian spices.

Kheema is a traditional meat dish made with minced meet, ghee or butter, onions, garlic, ginger, chilis, and other spices. I couldn't decide between using beef or lamb since both Certified Angus Beef® Brand and the American Lamb Board are #BurgerMonth sponsors. So, I did the only fair thing: I used both!

For some reason I couldn't locate any ground Certified Angus Beef® Brand in my market, so I ended up mincing it myself...with my knife. Many, many, many cuts. But it was worth it.


This is a multiple step recipe as I really wanted all of the elements to be infused with an Indian feel. It was! If you want to buy mango chutney, that will save you time, but it's really so easy and tasty when you make your own!

Burgers makes 4 servings
  • 3/4 lb minced lamb
  • 3/4 lb minced beef (prefer Certified Angus Beef® Brand)
  • 2 T fresh cilantro
  • 1 T fresh parsley
  • 1 clove garlic, peeled and minced
  • 1 t fresh lemon zest
  • 1 t fresh lemongrass
  • 1/2 t ground cumin
  • pinch of cayenne pepper
  • pinch of ground cardamom
  • 1/2 t ground cinnamon
  • 4 garlic naan for serving

Jeera Aloo
  • 1 pound baby potatoes, parboiled
  • 3 T ghee or oil
  • 2 t cumin seeds
  • ½ t grated turmeric 
  • ½ t grated ginger
  • 1 T freshly squeezed lemon juice
  • freshly ground salt 
  • freshly ground pepper
  • ¼ C fresh cilantro, chopped

Fresh Mango Chutney
  • 2 C fresh mango, cut into chunks
  • 1 C chopped sweet peppers (I used a variety of yellow and red peppers)
  • 1 C chopped onion
  • 3/4 C organic granulated sugar
  • 1/2 C apple cider vinegar
  • 1" knob of fresh ginger, peeled and minced
  • 1 fresh turmeric, peeled and minced
  • 1 T freshly squeezed lemon juice
  • 2 t curry powder
  • 1/2 t ground nutmeg
  • 1/2 t ground cinnamon
  • 1/2 t salt


Add all of the ingredients - except for the naan - to a large mixing bowl. Mix until well-combined. Form the meat into 4 equal size patties, or 8 smaller patties. Place on a parchment-lined plate and set aside until ready to cook. Cook, as desired, on a grill or on the stove with  grill pan.

Jeera Aloo
Quarter the baby potatoes lengthwise or cube if using larger potatoes. In a large, flat-bottom pan, melt the ghee or heat your oil. Add the cumin seeds and let them toast and sizzle. Add the grated turmeric and ginger and cook until aromatic. Add the potatoes and cook until fork-tender, approximately 5 to 7 minutes. Squeeze in the lemon juice. Season to taste with salt and pepper. Fold in the cilantro leaves and set aside until ready to serve.

Fresh Mango Chutney
Combine all of the ingredients - through turmeric on the list - in a large, flat-bottom pan. Bring to a boil over medium heat. Reduce heat, and simmer gently, uncovered, stirring occasionally, until fruit is tender and mixture is thickened. Stir in the lemon juice, curry powder, nutmeg, cinnamon, and salt. Let simmer for an additional 5 minutes. It will thick as it cools.

To Serve
Toast your naan in the oven or on a skillet and lay on a plate. Place a scoop of the jeera aloo on the naan and flatten a bit. Place  cooked patty on the potatoes. Top with 1 heaping T of mango chutney. Garnish with a fresh cilantro leaf, if desired.

I needed to make a gluten-free version for my husband, so we just skipped the naan.

And, on the side, I made baked okra fries. Click for my Baked Okra Fries recipe.

Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank Certified Angus Beef® BrandChar-broil, KitchenIQ, Cabot Cheese, Grill Masters ClubAmerican Lamb BoardCowboy Charcoal and CuttingBoard.com for the kick butt grill prize packages! There are new prize packages for each week.

This Week's Prizes
  • KitchenIQ V-etched Container Grater ($39.99)
  • American Lamb
  • Cabot cheese box
  • Cert Angus Beef
  • Charbroil Grill
  • Cowboy Charcoal Samplers
  • Cuttingboard.com cutting board
  • GrillMasters Club Box

a Rafflecopter giveaway


  1. So many delicious flavors happening with your burger...I love it! And I also like the use of flatbread vs the roll. I do the same, I want to taste the meat, cheese, sauces and accompaniments...not the bread (although I do loooove bread). Yummo!

  2. Wow! Totally drooling for these fabulous flavors! Nettie, Moore or Less Cooking

  3. What fresh flavors in your burger! I love Certified Angus Beef too.

  4. Have *mercy* that looks and sounds delicious, Camilla! Indian flavors are my favorite and I could eat my weight in both kheema and garlic naan. And you minced your meat yourself. With a knife! Such a badass! Love this burger, Camilla!

  5. My good that sounds and looks sooooo yummy!!

  6. Good job ! i will do this grill today