Print

Dubai Paratha Smash Burger Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

This Dubai Paratha Smash Burger recipe combines flaky, layered paratha buns with thin, flavorful smashed beef patties topped with melted cheddar cheese, caramelized onions, and a tangy homemade sauce. The unique paratha buns add a crispy, buttery texture that elevates the classic smash burger experience with a Middle Eastern twist.

Ingredients

Paratha Buns

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

Beef Patties

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

Sauce

  • ¼ cup 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 salt

Caramelized Onions

  • 2 medium onions (thickly sliced)
  • 1 tablespoon butter
  • 2 teaspoons cooking oil
  • 1 teaspoon sugar
  • Pinch salt

Instructions

  1. Make the Paratha Buns: In a mixing bowl or stand mixer, combine all-purpose flour, salt, caster sugar, milk, and baking powder. Begin mixing and gradually add warm water until a soft, non-sticky dough forms. Lightly oil the bowl and dough, cover, and let it rest for 30 to 60 minutes, or overnight in the refrigerator for better layering.
  2. Divide and Rest Dough Balls: Divide the rested dough into three equal balls, approximately 5 oz (140 g) each. To handle sticky dough, use oil instead of flour. Place the dough balls back in the bowl, cover, and allow them to rest for another 15 minutes.
  3. Form the Spiral Layers: Take one dough ball and stretch it out carefully using a little oil until it’s paper-thin and almost transparent. It’s okay if it tears slightly. Brush about 1 teaspoon of oil on the surface, sprinkle lightly with flour, then gather the dough edges in a zig-zag fan fold. Roll into a spiral shape and tuck the end underneath. Repeat for all dough balls, cover, and rest for 10 minutes.
  4. Shape the Buns: Gently flatten each spiral with your fingers into a 5-inch (12 cm) round bun shape.
  5. Cook the Parathas: Heat a skillet and add 2 to 3 tablespoons of oil or ghee over low heat. Cook the parathas uncovered or lightly covered for 2 to 3 minutes per side until golden brown and cooked through. Spoon hot oil over the top layers during cooking to help them cook evenly. Increase heat to medium if browning is insufficient.
  6. Rest and Slice Buns: Remove parathas and let them rest for 3 to 4 minutes. Gently scrunch to loosen the layers, then slice each paratha horizontally to create top and bottom buns.
  7. Prepare the Sauce: In a bowl, mix together mayonnaise, crushed garlic, Greek yogurt, Dijon mustard, lemon juice, finely chopped pickles, white pepper, and a pinch of salt until smooth. Cover and refrigerate until ready to use.
  8. Caramelize the Onions: Heat butter and cooking oil in a small pan over medium-low heat. Add thickly sliced onions, sugar, and salt. Cook for 10 to 15 minutes, stirring occasionally, until onions are soft and caramelized. Set aside.
  9. Make the Smashed Patties: In a bowl, combine ground beef, salt, crushed garlic, crushed red pepper, ground black pepper, and Worcestershire sauce. Mix gently and let the mixture rest for 10 to 15 minutes.
  10. Shape and Cook Patties: Divide the meat mixture into six equal balls, about 2 oz (55 g) each. Heat a skillet or cast iron pan over medium-high heat. Place a ball in the hot pan and smash it flat with a heavy spatula, burger press, or bottom of a small pan to roughly 6 inches (16 cm) wide, bigger than the bun to account for shrinkage. Cook for 2 minutes, then flip the patty, add a slice of cheese, and cook another 2 minutes until cheese melts and patty is cooked through. Remove and keep warm. Repeat for remaining patties.
  11. Assemble the Burger: Spread the prepared sauce over the bottom half of each paratha bun. Layer two smashed patties with melted cheese on top, add a generous scoop of caramelized onions, and add more sauce if desired. Cover with the top half of the paratha bun.
  12. Serve: Serve immediately with extra sauce and masala fries or your favorite side.

Notes

  • Resting the dough overnight in the fridge enhances the flakiness and flavor of the paratha buns.
  • Using oil instead of flour to handle dough prevents toughness in the paratha layers.
  • Adjust the crushed red pepper quantity to make the patties more or less spicy according to taste.
  • Cook patties on medium-high heat to get a nice crust while keeping the inside juicy.
  • Caramelized onions add sweetness and balance the spicy, tangy flavors in the burger.
  • Use a heavy skillet or cast iron pan for best results when smashing the patties.
  • Serve immediately to enjoy the crispiness of the paratha bun and melted cheese.

Find it online: https://bitezly.com/dubai-paratha-smash-burger-recipe-2/