Michael Catling

Swap the bun for a garlic naan in this tikka-spiced beef burger, layered with crisp onion bhajis and served with fiery fries and raita

I promise that you’ve never seen or tasted a dish like this. This Indian-inspired open sandwich is all about bold, punchy flavours and using up that tikka spice paste that has been wearing a hole in the door of your fridge.

A soft, shop-bought garlic naan acts as the vessel for my tikka-spiced beef patty, which is topped with crisp onion bhajis, a spritz of lettuce, and a scattering of pomegranate seeds for a burst of sweetness and colour.

Served with a refreshing cucumber and mango raita on the side, it’s the kind of vibrant, crowd-pleasing twist on a burger and chips that’s perfect for casual entertaining or a weekend spread. And while the curry-spiced fries might feel like an extra indulgence, they’re so good you won’t want to leave them off your plate!

Everything You Need To Know To Make My Loaded Beef Tikka Naan With Curry Fries And Onion Bhajis

• Chef Catling’s recipe notes
• How to nail the cook on the fries
• Recipe: Loaded Beef Tikka Naan With Curry Fries And Onion Bhajis
• Frequently asked questions

Tips & Notes To Know

• Don’t fancy shop-bought naan? You can go all out and make your own garlic and coriander naans using a skillet or frying pan.
• Choose the right beef mince: Ultra-lean beef will dry out, so opt for anything between 10-20% fat for a juicy burger. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out during the cooking process.
• Indent the centre: Use your thumb to make a small dent in the middle of each patty. This prevents the burger from puffing up in the middle while cooking.
• Stop pressing your burgers with a spatula: Contrary to popular belief, it doesn’t make them cook any quick. Worse still, it squeezes out all those lovely juices which is lost flavour.
• Season the burgers just before cooking, not when shaping: Adding salt too soon draws moisture out of the meat.

How To Nail The Cook On Your Fries

• The perfect potato: Floury spuds, like King Edward or Maris Piper, crisp up best because they are high in starch and low in water content. Just ensure they’re cut into equal-sized fries to ensure an even and consistent cook.
• High and dry: For a quicker cook, par-boil the cut potatoes first to remove their simple sugars and starches. After blanching, drain and spread the chips out in a single layer on a wire rack to air-dry for a good 10 minutes. Stacking or covering them will trap steam and make them wet and soggy.
• Preheat the oil: The chips should sizzle as soon as they hit the tray so give the oil a good 10-15 minutes to heat up in the oven.
• Bake smart: A crowded tray will make it difficult for air to circulate around each chip and cause them to steam, rather than crisp. If they don’t all fit in a single layer, separate between two baking trays.

Loaded beef tikka naan with curry fries and onion bhajis

Serves: 4 Prep time: 20 mins, plus 1 hour resting time Cook time: 45 mins 45 mins

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Ingredients

For the onion bhaji
3 brown onions, finely sliced
1/2 tsp cumin seeds
1/2 tsp ground coriander
75g gram flour
1/2 tsp baking powder
1/4 tsp ground turmeric
1 tbsp fresh coriander, finely chopped
1/2 tbsp garam masala
1 large free-range egg, beaten
Vegetable oil, for brushing

For the curry fries
4 medium potatoes, skin on and cut into chips
1 tbsp vegetable oil
1 tsp smoked paprika
1 tbsp tikka curry powder
1/2 tsp ground turmeric

For the burger
500g beef mince (10% fat)
1 red onion, grated
2 tbsp tikka masala curry paste
1/2 tsp ground fenugreek
1 tsp cumin seeds
1/2 tbsp garam masala
2 tbsp fresh coriander, finely chopped
Vegetable oil, for brushing

For the raita
1/2 cucumber
200ml Greek yoghurt (0% fat)
Small handful of fresh coriander leaves, finely chopped
2 tsp mango chutney

To serve
4 mini garlic and coriander naan breads
1 iceberg lettuce, finely shredded
Small handful of pomegranate seeds, for garnish

Instructions

Step 1
To make the onion bhajis, place the onions in a bowl and sprinkle with salt. Leave to sit for an hour, then squeeze the onions to release the water.

Step 2
Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder.

Step 3
Sift the gram flour and baking powder into a bowl, then add the cumin and coriander powder with the turmeric, fresh coriander, garam masala and beaten egg. Stir in the onions and the onion juice and bring the mixture together with your hands, adding a little water if it feels too dry.

Step 4
Line one baking tray with baking parchment and form the mixture into eight patties. Space out evenly and brush the tops lightly with vegetable oil. Set aside.

Step 5
Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry for 15 minutes while you add one tablespoon of vegetable oil to a large baking tray and place in the oven at 200C to heat up.

Step 6
To make the burgers, add the beef mince to a bowl and mix with the grated red onion, tikka curry paste, ground fenugreek, cumin seeds, garam masala and chopped coriander until just combined. Shape into 4 patties and place a small indent in the centre using your thumb. Cover the burgers with cling film and refrigerate for 15-20 minutes to firm up.

Step 7
Remove the tray from the oven and tip in the chips, smoked paprika, tandoori curry powder, turmeric and plenty of salt and pepper. Toss to coat in the vegetable oil and spread them out in an even layer. Return the roasting tin to the oven with the onion bhaji tray and cook for 35-40 minutes, turning once, or until the bhajis and chips are golden and crisp.

Step 8
To make the raita, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, fresh coriander and mango chutney and stir well. Season to taste, then cover and refrigerate until needed.

Step 9
Heat a griddle pan and brush both sides of the burgers with oil. Season generously with salt and pepper and cook for 3-4 minutes on each side or until well caramelised and cooked through.

Step 10
To plate up, toast the garlic naans and serve topped with a small handful of lettuce, followed by one burger and two onion bhajis. Add a scattering of pomegranate seeds and a large spoonful of cucumber and mango raita. Serve with the curry fries on the side and extra raita.   

Frequently Asked Questions

What Curry Paste Should I Use?

My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body.

Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives.

What Is Raita?

Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango).

Traditionally, it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab.

What Is Gram Flour?

Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder.

Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods section.

What Oil Should I Cook The Chips In?

Goose fat, duck fat and beef dripping are highly prized in restaurants but can be pricey to cook with at home. I use a neutral oil with a high smoking point, such as vegetable or sunflower oil.