We’re continuing on with our sandwich series with what is really more of a burger, but named for a skewer in a way that sort of makes no sense, but it is nonetheless, so delicious. I’m talking about the bun kabab, and I’m sure that you, like me before, had never even really heard of it. I’ll enlighten you, shall I?
I got the idea from this list, which I’ve been working from for this series, and because it’s a great list, I’ll be heading back to it for inspiration every now and then. A good idea since both the toastie and croque were smashing hits.
So let’s talk about this bun kabab for a second. First, I’ve never spelled kabab this way, and maybe I’ve just been doing it all wrong (and why Hugh Grant pronounces it the way he does in Notting Hill). Second, it’s from Pakistan, a country I somehow missed my first virtual trip around the world four years ago. It’s there version of street food, and can be found all over the country, bought at street stalls high and low. There are a few variations on the meaty bits involved, but I opted for a mixture of lamb and…lentils? Yup, yellow lentils make up some of the bulk of these patties.
Topped with a sweet chutney, veg and a runny egg, this really is the cat’s pajamas.
And while I had never been one to put an egg on a burger, my favorite place in Chicago made me a convert. I embrace it and can’t imagine a really good burger with anything but.
Warning, though, these burgers are anything but light. But, if you think about it, street food rarely is, and isn’t that just some of the beauty of it?
Actually, this runny egg. That might be the beauty of it.
Recipe adapted from here.
Bun Kebab
Pakistani street food, this bun kabab is a wonderfully flavored lamb patty with herbs, spices and topped with sweet chutney and runny egg.
Ingredients
- For the burger:
- 1/2 yellow onion (about 1/4 cup), chopped and sauteed until translucent
- 1/2 pound ground lamb
- 1/4 cup yellow lentils
- 1/2 jalapeno, seeds removed and chopped
- 2 cloves garlic
- 1 1/2 tsp ground cumin
- 1" fresh ginger, grated
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 cup fresh cilantro
- 1 TB oil
- For the rest:
- 2 eggs, fried to over medium
- 1/2 onion, sliced and cooked until soft and brown
- 2 hamburger buns or rolls, toasted
- 1/4 cup tamarind or other sweet chutney
- 4 slices tomato
Directions
- Step 1 Soak the lentils overnight in unsalted water. Drain, cover with water, and cook over low heat until the lentils are soft. Drain any excess water, and set aside to cool completely.
- Step 2 Place cooked onions, lamb, lentils, chopped jalapeño, garlic, cumin, ginger, turmeric, coriander and cinnamon in a food process and process mixture to a paste. Using damp hands, shape into 2 patties and refrigerate for 1 hour.
- Step 3 Heat 1 cm oil in a frying pan over medium heat until hot. Add shredded ginger and cook for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain.
- Step 4 Heat oil in a frying pan over medium-high heat. Add patties and cook for 3 minutes on each side or until just cooked through.
- Step 5 Assemble each sandwich by spreading the buns with the chutney, top with patty, tomato, cucumber, extra onion, fried eggs, and bun tops. Serve immediately.
