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Dubai Paratha Smash Burger Recipe

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4.1 from 15 reviews

The Dubai Paratha Smash Burger is a decadent fusion recipe that combines flaky, layered paratha buns with thin, juicy smashed beef patties layered with melted cheese, caramelized onions, and a tangy garlic-yogurt sauce. This dish offers a unique twist on classic smashed burgers by replacing the standard burger bun with a soft, buttery paratha, delivering rich flavors and a delightful textural contrast. Perfect for burger enthusiasts looking to elevate their experience with an international flair.

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 for dough and cooking)

Smashed Patties

  • 14 oz 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 tbsp cooking oil (for cooking patties)

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 of salt

Caramelized Onions

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

Instructions

  1. Prepare the Paratha Dough: In a mixing bowl or stand mixer, combine flour, salt, sugar, milk, and baking powder. Gradually add warm water while mixing 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 fridge) to relax the gluten and develop layers.
  2. Divide and Rest Dough Balls: Divide the rested dough into three equal balls, about 5 oz (140 g) each. If sticky, use oil on your hands instead of flour while handling. Place the balls back in the bowl, cover, and let rest another 15 minutes to improve elasticity.
  3. Shape Paratha Spirals: Take one dough ball and stretch it out with oiled hands until paper-thin and almost transparent. Brush 1 teaspoon oil over the surface, sprinkle some flour, then gather edges in a zig-zag fan fold. Roll into a spiral and tuck the end underneath. Repeat for remaining balls, cover, and rest for 10 minutes.
  4. Flatten Paratha Buns: Gently flatten each spiral into a 5-inch (12 cm) round bun shape using fingers without pressing too hard to keep the layers intact.
  5. Cook Paratha Buns: Heat a skillet and add 2–3 tablespoons of oil or ghee. Cook each paratha on low heat, uncovered or lightly covered, for 2–3 minutes per side until golden brown and cooked through. Spoon hot oil over the top layers to help cook and crisp. If not browning, increase heat to medium. Remove and let rest 3–4 minutes.
  6. Prepare Paratha Buns for Serving: Gently scrunch each cooked paratha to loosen the layers. Slice each horizontally midway to create top and bottom buns for the burger.
  7. Make the Sauce: Mix mayonnaise, crushed garlic, Greek yogurt, Dijon mustard, lemon juice, chopped pickles, white pepper, and salt in a bowl until smooth. Cover and refrigerate until ready to assemble the burgers.
  8. Caramelize the Onions: Heat butter and oil in a small pan over medium-low heat. Add thickly sliced onions, sugar, and salt. Cook for 10–15 minutes, stirring occasionally, until the onions are soft, deeply caramelized, and sweet. Set aside.
  9. Prepare the Smashed Patties: In a bowl, gently combine ground beef with salt, black pepper, crushed red pepper, crushed garlic, and Worcestershire sauce. Let sit for 10–15 minutes to allow the flavors to meld.
  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 on the heated surface and smash it thin and wide (around 6 inches / 16 cm), larger than the bun for shrinkage. Cook for 2 minutes, flip, immediately place a cheese slice on top, and cook another 2 minutes until cheese melts and patty is cooked through. Remove and repeat for remaining patties.
  11. Assemble the Smash Burgers: Spread the prepared sauce over the bottom half of each paratha bun. Layer two cheesy smashed patties on top, add a generous scoop of caramelized onions, and more sauce if desired. Cover with the top half of the paratha bun.
  12. Serve Immediately: Serve the Dubai Paratha Smash Burgers hot, ideally accompanied by extra sauce and crispy masala fries for a full flavorful experience.

Notes

  • For flakier paratha buns, allow the dough to rest overnight in the refrigerator.
  • Using oil instead of flour when handling sticky dough keeps the texture tender and prevents dryness.
  • Smashed patties cook quickly; avoid pressing after the initial smash to retain juiciness.
  • Adjust the crushed red pepper amount to control the heat level in the patties.
  • The caramelized onions add sweetness and depth that balances the spicy and tangy elements of the burger.
  • These burgers are best eaten fresh to enjoy the contrast between crisp paratha layers and melty cheese.
  • Leftover patties can be stored and reheated gently to maintain moisture.

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