Dubai’s Viral Paratha Smash burger 🇦🇪

Ingredients

• 100 ml Fresh Milk (room temperature)
• 0.5 cup Water (lukewarm for dough)
• 1 tsp Salt (for dough)
• 1 tsp Granulated Sugar (for dough)
• 1 tbsp Oil (neutral oil for dough)
• 500 g All-Purpose Flour (sifted)
• 0.5 tsp Baking Powder
• 1 Large Egg (room temperature)
• 1 tsp Dijon Mustard
• 0.125 tsp White Pepper
• 1 clove Garlic (peeled)
• 1 tsp Lime Juice (freshly squeezed)
• 0.5 pinch Salt (for mayo)
• 0.5 tsp Granulated Sugar (for mayo)
• 1 cup Sunflower Oil (for emulsifying mayo)
• 2 tbsp Milk (to thin mayo if needed)
• 2 tsp Tomato Sauce
• 1 tsp Pickled Jalapeños (minced)
• 0.5 tsp Pickle Juice
• 0.5 tsp Honey
• 1 tbsp Unsalted Butter (cut into pieces)
• 2 tbsp Oil (neutral oil for onion relish)
• 3 Onion (large, sliced thin)
• 0.25 tsp Salt (for onion relish)
• 1 tbsp White Vinegar
• 0.25 tsp Soy Sauce
• 1 tsp Tamarind Juice
• 1.5 tbsp Brown Sugar
• 0.25 cup Ghee (melted)
• 0.5 cup Oil (neutral oil for cooking parathas)
• 1 kg Ground Beef (80% lean, 20% fat)
• 4 slices American Cheese (one slice per patty)
• to taste Black Pepper Powder
• to taste Red Chili Flakes

Instructions

1. Make the Paratha Dough

   In a mixing bowl combine sifted flour, baking powder, salt, and sugar. Add oil, fresh milk, and lukewarm water gradually while mixing until a soft, slightly tacky dough forms.

   Time: PT15M

2. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Drizzle a little oil on the surface and continue kneading until the dough is soft.

   Time: PT10M

3. First Rest

   Cover the dough with a damp cloth and let it rest for 10 minutes.

   Time: PT10M

4. Second Rest (Bulk Fermentation)

   After the first rest, keep the dough covered and let it sit for 60 minutes at room temperature.

   Time: PT1H

5. Divide, Oil, and Final Rest

   Divide the dough into 100 g balls (about 8‑10 balls). Lightly oil each ball, cover with a damp cloth, and let rest for 2 hours.

   Time: PT2H

6. Prepare Homemade Mayo

   In a tall cup place the immersion blender at the bottom. Add the egg, Dijon mustard, white pepper, minced garlic, lime juice, pinch of salt, ½ tsp sugar, and slowly drizzle the sunflower oil while blending. Finish with 1‑2 tbsp milk to reach a smooth, creamy consistency.

   Time: PT5M

7. Divide Mayo for Two Uses

   Split the freshly made mayo into two equal portions: one for the burger spread and one for the sriracha‑style sauce.

   Time: PT1M

8. Make Quick Sriracha‑Style Sauce

   To one portion of mayo, stir in tomato sauce, minced pickled jalapeños, pickle juice, and honey. Adjust sweetness or heat to taste.

   Time: PT2M

9. Cook Onion Relish

   Heat butter and oil in a small saucepan over medium‑low heat. Add sliced onions and a pinch of salt; sauté, stirring occasionally, until onions become translucent and soft (≈10 min). Add white vinegar, soy sauce, tamarind juice, brown sugar, pepper powder, and red chili flakes; cook another 5 min until the mixture thickens and turns light golden.

   Time: PT15M

   Temperature: Medium Low

10. Prepare Layering Fat for Parathas

    Melt ghee together with the ½ cup oil in a small bowl; this mixture will be brushed on each rolled sheet.

    Time: PT2M

11. Roll, Layer, and Coil Parathas

    Take each rested dough ball, roll it out as thinly as possible (≈2 mm). Brush generously with the ghee‑oil mixture, then gently lift and coil the sheet into a tight spiral. Tuck the tail underneath and let the coil rest for 10 minutes before cooking.

    Time: PT15M

12. Cook the Parathas

    Heat a lightly oiled skillet over medium‑high heat. Place a coiled paratha on the pan, smear a little layering fat on top, and flip frequently, rotating to brown evenly. Cook until both sides are golden brown with crisp blisters.

    Time: PT20M

    Temperature: Medium High

13. Form and Smash Beef Patties

    Divide the ground beef into 70 g balls (makes 8 patties). Place a ball on a smoking‑hot cast‑iron pan, immediately smash with a burger press for 15 seconds to create a thin patty. Season with salt and pepper.

    Time: PT5M

    Temperature: High

14. Finish Beef Patties with Cheese

    Cook the smashed patty 2‑3 min per side. When nearly done, place a slice of American cheese on top, cover the pan with a lid for 15 seconds to melt the cheese.

    Time: PT5M

    Temperature: High

15. Assemble the Double Beef Paratha Burger

    Spread a layer of plain homemade mayo on the bottom paratha, add a spoonful of sriracha‑style sauce, then a generous amount of onion relish. Place two cheese‑topped beef patties, then top with the second paratha. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Milk: Whole Milk
• Instead of Oil: Vegetable Oil, Canola Oil
• Instead of All-Purpose Flour: Bread Flour
• Instead of Large Egg: Egg substitute (for veg)
• Instead of Dijon Mustard: Yellow Mustard
• Instead of White Pepper: Black Pepper
• Instead of Lime Juice: Lemon Juice
• Instead of Sunflower Oil: Canola Oil, Vegetable Oil
• Instead of Milk: Water
• Instead of Tomato Sauce: Ketchup (less sweet)
• Instead of Pickled Jalapeños: Fresh jalapeños (pickled in vinegar)
• Instead of Pickle Juice: Apple Cider Vinegar
• Instead of Honey: Maple Syrup
• Instead of Unsalted Butter: Ghee
• Instead of Oil: Sunflower Oil
• Instead of Onion: Shallots
• Instead of White Vinegar: Apple Cider Vinegar
• Instead of Soy Sauce: Tamari
• Instead of Tamarind Juice: Lime Juice
• Instead of Brown Sugar: White Sugar
• Instead of Ghee: Clarified Butter
• Instead of Oil: Vegetable Oil
• Instead of Ground Beef: Ground Lamb
• Instead of American Cheese: Cheddar

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer (optional)
• Rolling Pin
• Cast Iron Skillet or Heavy‑Bottom Pan
• Burger Press or Flat Spatula
• Immersion Blender
• Small Saucepan
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Damp Cloth
• Spatula

Critical Steps — Do Not Skip

• Kneading the dough until smooth
• Resting the dough for proper gluten development
• Emulsifying the homemade mayo without breaking
• Coiling the paratha sheet thinly for flaky layers
• Smashing the beef patty on a hot pan to achieve a crust
• Melting cheese with a covered pan

Chef Tips from the Video

• Use cold ghee and oil for brushing; this creates distinct flaky layers.
• Resting the dough for the full 2 hours yields the softest paratha.
• For extra flavor, add a pinch of garam masala to the onion relish.
• Press the beef patty with a flat, heavy spatula if a burger press is unavailable.

Troubleshooting

Storage

Refrigerator: Mayo, sriracha sauce, and onion relish keep 3–5 days; cooked parathas and patties 2 days.

Freezer: Paratha sheets freeze well for up to 2 months; reheat in a skillet.

Room temperature: Assembled burger should be eaten immediately; leftovers not recommended at room temperature.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
• Homemade mayo and sriracha sauce can be made 2‑3 days in advance.
• Onion relish stores well; make it a day ahead for deeper flavor.

Frequently Asked Questions