Juicy Meat Burger with Tzatziki and Homemade Brioche Buns


What goes into a burger? A lot of effort and a lot of butter. Burgers really test your taste buds. Your expertise would come in handy when you construct your burger.
This recipe will guide you with ways in order to create a moist, very juicy and a flavorful minced meat patty at home with spices and salts available at every Indian Household. This recipe will also show you , how you can construct a burger at home, with links to detailed recipes of the dressing and the buns.
The Components
Brioche Burger Buns
I am a carb person, the buns matter equally to me as the patty. If the buns are crumbly, not fresh or just making a mess at every bite I take, then the buns are not right. If you're looking to go two steps further to make buns at home, click on the link below:
Caramelized Onions
It's nothing but Olive Oil, Salt and slow-cooked Julienne Cut onions. But, the sweet flavor blends so well with spiciness of the patty and the coolness of the sauce. To make caramelized onions, simply take a skillet, add olive oil and onions. Add some salt and keep stirring in between until they become soft and golden-ish brown.
The Meat Patty
The recipe for this super tender patty can be found down below. I usually like my burger patty's of good size, about 170 gms each.
Veggies, Cheese & Bacon.
Three completely opposite ingredients but somehow linked together. It's optional to put more veggies (like lettuce, or raw onions). You may also put a slice of cheese, whether Cheddar, American or Mozzarella according to your taste preferences. If you're a fan of bacon, please add to it the burger, the crispiness blends well like anything.
The Sauce- Tzatziki
A cool sauce, made with yoghurt, garlic & cucumber among other ingredients, is what this burger needs to balance all the flavors correctly. Make it and have it with the burger. Here's the link to it:
Let's get started with the recipe now.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dinner, Evening, Lunch
Cuisine Indian Fusion
Yields 4 Patties


  • Grill Pan
  • Weighing Scale


For the Patty

  • 400 gms Minced Meat (Chicken, Lamb, Goat, Beef)
  • 100 gms Butter
  • 1 tbsp Olive Oil
  • 20 gms /2 tbsp Chopped Garlic
  • 15 gms /3 tsp Chopped Ginger
  • 10 gms /2 tsp Chopped Green Chilli
  • 4 tsp Coriander Powder
  • 4 tsp Red Chilli Powder
  • Salt to Taste
  • 80 gms Onions finely chopped (2 Small Onions)
  • 2 tsp Garam Masala
  • 15 gms / 4tsp Fresh Coriander
  • 1 Egg
  • ½ cup Bread Crumbs (for better binding)

For the Burger

  • Burger Buns (Homemade Brioche Buns)
  • Crispy Bacon
  • Caramelised Onions
  • Tzatziki
  • Onions/Lettuce (Optional)
  • Burger Patty
  • Cheese (Optional)


For the Patty

  • Take a pan, heat butter and olive oil. When the butter is melted, add garlic + ginger + green chili and mix well. After a couple of minutes, add onions as well.
  • When onions are soft and translucent (after a couple of minutes), add all the spices (coriander powder + garam masala + red chili + salt) and let them cook for 5-10 minutes. Once your mix is cooked, put it aside to cool.
  • Pulse your minced meat in a food processor until it's more paste like and fine. Add in the cooled mixture to the meat and mix well. Next, add in the egg and bread crumbs and mix until completely amalgamated.
  • Make burger patty's from the mixture, about 170 gms each (divide your mix into 4-6 patties, depending upon your preference). Grill the burger patty on high heat, 7 minutes each side. If you are using it later, half cook the patties, and keep it covered, refrigerated for later use. Use within 3 days.

For the Burger

  • Once your patty is almost cooked, add in your sliced cheese. When you see the cheese melting a bit, top it up with some caramelised onions and bacon
  • Toast your buns. Alternatively, you can heat them up in a tawa as well. Put Tzatziki on both sides of the buns, generously. Add in your optional bed of veggies (lettuce, or raw onions)
  • Add in your meat patty along with cheese, bacon and soft onions and cover with the top half of the bun. Serve hot and eat fresh.

Closing Note

This recipe was so difficult to write because I kept getting hungry again and again. I keep making these burgers. Try them, you won't be disappointed. Here are some more similar links for you:
Keyword burgers, Indian, lamb, savory, spicy

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