Egg Kebab burgers are a very creative take of kebabs and burgers. They are what you would call a mash up of two recipes. Why have one or the other if you could have it all in one!!
You could totally coat this egg kebab burger with bread crumbs, like all the classic ones, but why do that if you can switch it up a notch?! This idea came to mind when I was making my beef kebabs that are made restaurant style. I just love that very light, airy and bubbly egg coating. It’s flavour packed to the point of inducing a foodgasmic coma from all the yumminess that will be erupting all over your taste buds.
You could have the egg kebab burger as is or you could assemble it into a burger as demonstrated in the video below. The sauce you choose is totally up to you. I happen to like barbecue sauce, mayonnaise, cream cheese spread, etc. In this instance I went with barbecue sauce. Again, I’m sure that it goes without saying that all the vegetables inside your egg kebab burger are totally up to you.
I am a DIY person whenever I get the chance. I pickled my own cucumber in a solution of white vinegar, salt and sugar for eight hours. This adds a very nice kick to the overall burger experience.
How to Ensure Success of Egg Kebab Burger:
- Do not use too much oil when frying the potato and spice mixture.
- Let everything cool down completely before deep frying it, this prevents it from falling apart in the hot oil.
- Your egg has to be as dry as possible, hence, the need to boil it with the skin on and peeling it later.
I also used red onions and the truth is I find them to be too abrasive on my tongue. So to mitigate this I normally soak them in white vinegar and salt. Salt on its own will work very well, that is if you do not have white vinegar at hand.
The ingredients for the potato and spice mixture are the exact same ones I used for the egg chop recipe. But, other than that, the procedure and the rest of the ingredients are very different.
So now let’s jump into our recipe!
Ingredients for potato and spice mixture
- 2 Medium sized potatoes
- 1 Medium sized onion – finely minced
- 1 tsp Black mustard seeds
- 1 tsp Cumin seeds
- 1 Tbs Vegetable oil
- 1/2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- Bunch of dhania (corander) leaves
- 1 Tbs ginger garlic – finely minced
- Salt to taste
Rest of the Ingredients
- 1 Hard boiled egg
- 2 Raw eggs
- Salt to taste
- Freshly cracked black pepper to taste
- 4 Tbsp all Purpose flour
- Enough oil for deep frying
Ingredients for assembling Egg Kebab Burger**
- 3 Whole wheat burger buns
- 1 Iceberg lettuce
- 2 Large ripe tomatoes
- 1 Large red onion
- 6 Strips of pickled cucumber
- Barbecue sauce
- Start by boiling your potatoes with their skin on, once cooked allow to cool completely. Peel and set aside.
- Boil your egg and set aside to cool.
- Peel off the shell and chop into very small pieces, set aside for later.
- Meanwhile, heat your skillet on medium heat, add oil and allow to come to temperature.
- Add the cumin and mustard seeds, leave to crackle for thirty seconds.
- Add finely minced onion and salt to taste and cook until onions just turn translucent.
- At this point add ginger and garlic, turmeric, chilli powder and garam masala. Cook for about two minutes.
- Mash the potatoes and mix thoroughly with the contents in the skillet.
- Set aside and allow to cool completely.
- Add the dhania leaves to the cooled mixture and mix well.
- Add the chopped egg pieces into the potato and spice mixture and knead until everything comes together.
- Divide into three medium sized portions or two large ones.
- Gently roll each portion into balls and then flatten into circular shapes that fit the size of your burger buns.
- Meanwhile beat the raw eggs slightly and season it with salt to taste.
- Season the all purpose flour with salt and freshly cracked black pepper to taste.
- Dust the egg kebabs with the seasoned flour and shake off any excess.
- Dip into the slightly beaten egg.
- Fry in oil that has been heated on medium heat for about thirty seconds for the egg to set.
- Repeat same process (of dipping and coating with slightly beaten raw eggs) four times. On the fourth round fry for about one and a half minutes for the egg coating to turn golden brown.
- Drain on kitchen paper to drain off any excess oil.
- Assemble your egg kebab burger according to your liking and serve with a side of homemade fries.
** The ingredients for assembling the burger are all to taste. You can switch them up to suit you.