Rajah Burger


The Rajah Burger

The appetite for gourmet burgers seems to show no sign of abating, in fact it's the opposite, new burger joints appear to be popping up everywhere. Let's face it juicy fat burgers well made with honest ingredients hit a gastronomic note in our primordial being...put simply they satisfy and delight. So with a house full of hungry guests and the need for informal dining it was a case of spicy burgers and chips all round, pimped in the style of the Rajah, covered in opulence and mercilessly devoured. Get chomping...

Makes 10+ burger patties

  • 500g beef or lamb mince
  • 150g pork mince
  • 2 tbs gram flour
  • 1 tsp salt
  • Vegetable oil for frying

For the blender

  • 1 onion, peeled and quartered
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp nigella/onion seeds
  • 2 tsp coriander powder
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 3 green chillies
  • 3 garlic cloves

For the topping

  • Prunes in syrup
  • Dolcelatte cheese, crumbled
Rajah Spicy Burger

How to Make The Rajah Burger 

Whilst the ingredient list may look exhaustive for a humble burger, this is a pretty simple recipe which will leave opulence coursing down your chin and spreading a fat smile across your chops at the same time.

Use a processor and roughly pulse all the blender ingredients together. Now pop these bits into a large mixing bowl together with the meat, flour and salt and use your fingers like a mincer, squidging everything between your fingers until all the ingredients have combined. Cover and refrigerate for 30 minutes to an hour, allowing the mix to set a little.

Grease your palms with a little oil and rip off lemon sized chunks of the burger mix and shape into thick burger patties, roughly the size of your palm. Heat a large frying pan with enough oil to fry each burger approx 4 minutes on each side over a medium heat.

Top each burger with a stoned and split prune and crumble over some blue veined dolcelatte, melt under a searingly hot grill for a couple of minutes or until the cheese is dripping over the meat.

Serve each Indian spiced burger on a toasted brioche bun, together with harissa flaked fries and healthy portion of salsa verde.

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Lush beyond words, I don’t quite get the prune element but then I don’t have a sweet tooth. This with Kachumbar is my new go-to dish for the summer months, totally flavoursome. I’m on a low-carb diet and can recommend harissa celeriac chips (inspired by your good self, natch) for like-minded folk.

By Jackie Murfin on July 27, 2014



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So pleased you’re enjoying this dish, you’ve discovered my weakness…a sweet tooth, hence the prunes! Harissa celeriac chips…now you’re talking!

By Urban Rajah on July 28, 2014












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