Anda Burger (Masala Fried Egg Burger)
Serves
2
Prep Time
10 min
Cook Time
10 min
Print RecipeIngredients
Ingredients
- 4 tsp (20 mL) ghee or butter, divided
- 2 large soft buns
- 2 large eggs
- Pinch garam masala
- Chili powder (or to taste)
- Salt (or to taste)
- 2 slices of tomato
- 2 pieces of lettuce
- 4 red onion rings
- 2 tbsp (30 mL) sev, to garnish (optional)
Cilantro-mint Mayo
- 1 cup (250 mL) cilantro
- 1 cup (250 mL) mint leaves
- 2 tsp (10 mL) sugar
- ½ tsp (2.5 mL) cumin seeds
- ½ tsp (2.5 mL) salt (or to taste)
- ½ tsp (2.5 mL) lemon juice
- 1 garlic clove
- ½ small green chili (optional)
- 1 tbsp (15 mL) water
- ½ cup (125 mL) mayonnaise
Instructions
Cilantro-mint Mayo
- Step 1
In a blender or food processor, mix together all chutney ingredients, except mayonnaise. Blend until smooth paste. Remove to a small bowl and mix with mayonnaise.
Burger
- Step 1
In a non-stick skillet, heat 2 tsp ghee or butter on medium-high. Toast the two buns on both sides. Set aside.
- Step 2
In the same non-stick skillet, heat 1 tsp ghee or butter on medium-high. Crack egg and add to hot pan. Sprinkle with garam masala, chili powder and salt to taste. Cook egg for a couple of minutes or until yolk is cooked to desired doneness. Repeat the above with the second egg.
- Step 3
Spread cilantro-mint mayo on both sides of each bun. Place a fried egg on each bun with tomato, lettuce, onion and a sprinkle of sev for a crunchy bite.
Tips
For this recipe choose a soft egg bun. The cilantro-mint mayo will serve up to 6 servings. It will store well in refrigerator for up to 3 days.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 435 |
| Fat | 30 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 27 g |
| Fibre | 2 g |
| Sugars | 5 g |
| Protein | 11 g |
| Sodium | 678 mg |
