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Preparation Time : 60
Cook Time : 15
Total Time : 75
Mutton: 250 grams (Minced Coarsely)
Onion: 1 (Chopped Finely)
Ginger paste: 1 Teaspoon
Garlic paste: 1 Teaspoon
Vinegar: 1 Tablespoon
Salt: 1 Teaspoon/As per taste
Worcestershire Sauce: 1 Tablespoon
Chili Sauce: 1 Tablespoon
Tomato Ketchup: 2 Tablespoons
Mayonnaise: 2 Tablespoons
Oil: 2 Tablespoons
Arugula Leaves: 1 Handful
Wash the Mutton mince thoroughly in a colander under running water.
Shake off the excess water.
Marinate the Mutton Mince with the Onions, Ginger Paste, Garlic Paste, Vinegar, Salt, Worcestershire Sauce & Chili Sauce.
Refrigerate for 30 minutes.
Make two Patties. Shallow fry in a nonstick pan over medium heat until well cooked. Turn the Patties a few times.
Grill the buns in a preheated oven on the “Grill” setting for 2-3 minutes or toast them on a hot griddle.
Apply mayonnaise on the inner sides of the Buns.
Place the Patties on the bottom sides of the Buns followed by the Tomato Ketchup & Arugula Leaves.
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