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Paratha Smash Burger
Community Rating
Current community rating (3 votes)
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.
FOR THE PARATHA DOUGH:
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 3/4 cup warm water
• 2 tbsp melted ghee (for layering)
FOR THE PATTY:
• 500g ground beef, 80/20
• 1 tsp salt
• 1/2 tsp black pepper
FOR THE CARAMELIZED ONIONS:
• 1 large onion, thinly sliced
• 1 tbsp butter
• pinch of salt
FOR THE DYNAMITE SAUCE:
• 2 tbsp mayo
• 1 tbsp ketchup
• 1 tsp sriracha
• 1 tsp honey
• 1/2 tsp paprika
• 1/4 tsp black pepper
FOR ASSEMBLY:
• 4 slices american cheese
• 2 parathas (from dough)
SERVING:
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.
Recipe
- 1Start 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.
- 2Divide 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.
- 3Cook 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.
- 4Mix the dynamite sauce. Mayo, ketchup, sriracha, honey, paprika, and black pepper. Stir until smooth and set aside.
- 5Make 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.
- 6Flip 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.
- 7Cook the parathas in a pan with ghee over medium heat. About 2–3 minutes per side until golden brown, crispy outside, and slightly puffed.
- 8Assemble. Bottom paratha, sauce, two patties with cheese, caramelized onions, more sauce, top paratha. Press it gently so it holds together.
