Entree: Afghanistan – Northern Afghanistan – Afghani Burger (Street-style spiced beef and fried-potato sandwich served in Afghan flatbread with herb chutney)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1.25 g) ground black pepper
- 1 tsp (5 g) kosher salt, divided
- 2 tbsp (30 ml) vegetable oil, divided
- 2 medium russet potatoes, approx. 1 lb (454 g), peeled and cut into shoestring fries
- 4 Afghan naan or other flatbreads (about 6–8 in (15–20 cm) each)
- 1 cup (240 ml) (packed) fresh cilantro, approx. 1 oz (28 g)
- 1/2 cup (120 ml) (packed) fresh mint leaves, approx. 0.5 oz (14 g)
- 1 small green chili (serrano or jalapeño), seeded if desired
- 1/2 cup (120 ml) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 medium tomato, sliced, approx. 5 oz (140 g)
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 4 small dill pickle slices or 1/4 cup (60 g) chopped pickles
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1.25 g) ground black pepper
- 1 tsp (5 g) kosher salt, divided
- 2 tbsp (30 ml) vegetable oil, divided
- 2 medium russet potatoes, approx. 1 lb (454 g), peeled and cut into shoestring fries
- 4 Afghan naan or other flatbreads (about 6–8 in / 15–20 cm each)
- 1 cup (packed) fresh cilantro, approx. 1 oz (28 g)
- 1/2 cup (packed) fresh mint leaves, approx. 0.5 oz (14 g)
- 1 small green chili (serrano or jalapeño), seeded if desired
- 1/2 cup (120 ml) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 medium tomato, sliced, approx. 5 oz (140 g)
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 4 small dill pickle slices or 1/4 cup (60 g) chopped pickles
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the fries-cut potatoes, then pat dry. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Fry the potatoes in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and season lightly with 1/4 tsp (1.25 g) salt. Keep warm.
2. While potatoes cook, combine cilantro, mint, green chili, yogurt, lemon juice, 1/4 tsp (1.25 g) salt, and a pinch of pepper in a blender or food processor and puree to a smooth chutney. Transfer to a bowl and refrigerate until assembly.
3. In a medium bowl, mix ground beef, finely chopped onion, minced garlic, cumin, coriander, 1/2 tsp (2.5 g) salt, and black pepper. Form into 4 thin patties (about 4 oz (115 g) each).
4. Heat remaining 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Cook patties 3–4 minutes per side, until browned and cooked through. Remove to a plate and keep warm.
5. Warm the naan or flatbreads in a dry skillet or oven until pliable, about 1–2 minutes per side.
6. To assemble, spread 1–2 tbsp (15–30 ml) cilantro-mint chutney on each flatbread, place a beef patty, a handful of shoestring fries, sliced tomato, sliced red onion, and pickles. Fold or roll and serve immediately.

1. Rinse the fries-cut potatoes, then pat dry. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Fry the potatoes in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and season lightly with 1/4 tsp (1.25 g) salt. Keep warm.
2. While potatoes cook, combine cilantro, mint, green chili, yogurt, lemon juice, 1/4 tsp (1.25 g) salt, and a pinch of pepper in a blender or food processor and puree to a smooth chutney. Transfer to a bowl and refrigerate until assembly.
3. In a medium bowl, mix ground beef, finely chopped onion, minced garlic, cumin, coriander, 1/2 tsp (2.5 g) salt, and black pepper. Form into 4 thin patties (about 4 oz / 115 g each).
4. Heat remaining 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Cook patties 3–4 minutes per side, until browned and cooked through. Remove to a plate and keep warm.
5. Warm the naan or flatbreads in a dry skillet or oven until pliable, about 1–2 minutes per side.
6. To assemble, spread 1–2 tbsp (15–30 ml) cilantro-mint chutney on each flatbread, place a beef patty, a handful of shoestring fries, sliced tomato, sliced red onion, and pickles. Fold or roll and serve immediately.