Ingredients

Paratha Buns

1½ cups (180 g) all-purpose flour
⅓ teaspoon salt
½ teaspoon caster sugar
¼ teaspoon baking powder
½ cup (120 ml) milk, room temperature
Warm water as needed for kneading
Cooking oil as needed

Smashed Patties

14 oz (400 g) ground beef or veal (80/20 recommended)
¾ teaspoon salt
1 garlic clove, crushed
1 teaspoon crushed red pepper
¾ teaspoon ground black pepper
2 teaspoons Worcestershire sauce
6 slices cheddar cheese or any yellow cheese
2 tablespoons cooking oil

Sauce

¼ cup (60 g) mayonnaise
1 garlic clove, crushed
1 tablespoon Greek yogurt
1 teaspoon Dijon mustard
1-2 teaspoons lemon juice
1 tablespoon pickles, finely chopped
¼ teaspoon white pepper
Pinch of salt

Caramelized Onions

2 medium onions, thickly sliced
1 tablespoon butter
2 teaspoons cooking oil
1 teaspoon sugar
Pinch of salt

Instructions

Step 1: Prepare the paratha dough by mixing flour, salt, sugar, milk, and baking powder in a bowl or stand mixer. Gradually add warm water until you form a soft, non-sticky dough. Lightly oil the bowl and dough, cover, and let it rest for 30-60 minutes or overnight in the fridge.

Step 2: Divide the dough into 3 equal balls (about 5 oz / 140 g each). Oil your hands and gently stretch each ball into a thin, almost transparent sheet. Brush with oil, sprinkle flour, then fold edges in a zig-zag fan, roll into a spiral, and tuck the end underneath. Repeat for all balls, cover, and rest for 10 minutes.

Step 3: Flatten each spiral with your fingers into a 5″ (12 cm) round bun shape. Heat a skillet with 2-3 tablespoons oil or ghee over low heat. Cook each paratha for 2-3 minutes per side until golden and cooked through, spooning hot oil over the tops to help cook layers. Remove and let rest for 3-4 minutes, then gently scrunch to loosen layers. Slice each paratha horizontally in half.

Step 4: Make the sauce by mixing mayonnaise, crushed garlic, Greek yogurt, Dijon mustard, lemon juice, pickles, white pepper, and salt until smooth. Cover and refrigerate until ready to use.

Step 5: For caramelized onions, heat butter and oil in a pan over medium-low heat. Add onions, sugar, and salt, cooking for 10-15 minutes while stirring occasionally until soft and caramelized. Set aside.

Step 6: Prepare the smashed patties by mixing ground meat with salt, black pepper, crushed red pepper, garlic, and Worcestershire sauce. Let rest for 10-15 minutes. Divide the mixture into 6 equal balls (about 2 oz / 55 g each).

Step 7: Heat a skillet or cast-iron pan over medium-high heat. Place a meat ball on the hot surface and smash it flat with a heavy spatula to about 6″ (16 cm) wide. Cook for 2 minutes, flip, add a slice of cheese, and cook for another 2 minutes. Remove and repeat with remaining patties.

Step 8: Assemble the burger by spreading sauce on the bottom half of a paratha bun. Layer two cheesy patties, add a scoop of caramelized onions and extra sauce if desired, then top with the other half of the paratha bun. Serve immediately with your favorite sides.

Tips & Variations

Use oil instead of flour when handling dough to prevent sticking while keeping the paratha layers tender.

Try substituting ground veal with ground lamb for a richer flavor.

Add sliced jalapeños or a dash of hot sauce to the sauce for an extra kick.

To make the patties crispier, increase heat slightly and avoid overcrowding the pan.

Caramelize onions a day ahead and refrigerate; warm them before assembling for faster prep.

Storage

Store leftover burger components separately: keep paratha buns wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 3 days. Patties and caramelized onions can be refrigerated in airtight containers for 2-3 days. Reheat patties and onions gently in a skillet or microwave. Assemble burgers fresh for best texture.

FAQs

Can I use store-bought paratha instead of making buns from scratch?

Yes, store-bought paratha can be a convenient alternative. Warm them lightly before assembling to keep them soft and pliable.