Paratha Smash Burger

8.9community · 3 votes8.9BM score

8.9

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About

This viral Dubai burger swaps the bun for crispy, flaky paratha cooked in ghee. Inside you get double smash patties with a hard crust, melted cheese, sweet caramelized onions, and a spicy “dynamite” sauce. It’s messy, rich, and way better than it sounds. You get a crispy, flaky outside with soft layers inside instead of a bun. The burger should be stacked tight and slightly pressed. Cut it in half so you see the layers of beef, cheese, and sauce melting into the paratha. Eat it hot or it loses the crunch. It scored 8.9 out of 10 here, and readers have voted on it 3 times since. The full method runs to 8 steps below. Nothing here needs equipment beyond a pan, a spatula and somewhere to rest the patty.

Ingredients

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paratha dough

All-purpose flour2 cups all-purpose flour
Salt1/2 tsp salt
Vegetable oil1 tbsp vegetable oil
Water3/4 cup warm water
Ghee2 tbsp melted ghee (for layering)

patty

Ground beef500g ground beef, 80/20
Salt1 tsp salt
Black pepper1/2 tsp black pepper

caramelized onions

White onion1 large onion, thinly sliced
Butter1 tbsp butter
Saltpinch of salt

dynamite sauce

Mayonnaise2 tbsp mayo
Ketchup1 tbsp ketchup
Sriracha1 tsp sriracha
Honey1 tsp honey
Paprika1/2 tsp paprika
Black pepper1/4 tsp black pepper

assembly

American cheese4 slices american cheese
Paratha2 parathas (from dough)

Recipe

1
Start with the paratha dough. Mix flour, salt, oil, and warm water until it comes together. Knead for 8–10 minutes until smooth. Cover and let it rest at least 30 minutes so it rolls out easily.
2
Divide the dough into 2 balls. Roll each one thin, brush with melted ghee, fold over itself a few times to create layers, then roll again into a flat round. This is what gives that flaky texture.
3
Cook the onions. Medium heat, butter in a pan, add sliced onion with a pinch of salt. Cook 10–15 minutes, stirring, until deep golden brown and soft. Don’t rush this or they stay sharp instead of sweet.
4
Mix the dynamite sauce. Mayo, ketchup, sriracha, honey, paprika, and black pepper. Stir until smooth and set aside.
5
Make 4 loose beef balls, about 125g each. Heat a pan or griddle to high, almost smoking. Place a ball down and smash it thin immediately. Season with salt and pepper. Cook 2 minutes until a dark crust forms.
6
Flip the patties, add cheese right away, and cook another 1 minute until melted. Don’t overcook or they dry out fast because they’re thin.
7
Cook the parathas in a pan with ghee over medium heat. About 2–3 minutes per side until golden brown, crispy outside, and slightly puffed.
8
Assemble. Bottom paratha, sauce, two patties with cheese, caramelized onions, more sauce, top paratha. Press it gently so it holds together.