Food Network: Biryani Burger with Mango Salsa and Yogurt Sauce in Grilled Naan Pockets

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Biryani Burger with Mango Salsa and Yogurt Sauce in Grilled Naan Pockets
Recipe courtesy David Kadagishvili, Latrobe, PA

Ingredients
Naan Pockets:
1 tablespoon dry yeast
1 cup warm water
1/2 cup plain yogurt
1 tablespoon kosher salt
2 cups bread flour

Mango Salsa:
1 medium mango, seeded, peeled and diced
1 medium avocado, seeded, peeled and diced
1 medium red onion, diced
5 strawberries, chopped
1 Roma tomato, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro leaves

1 lime

Yogurt Sauce:
1 tablespoon chopped fresh cilantro leaves
1 teaspoon chopped jalapeno pepper
1 clove garlic
2 tablespoons plain yogurt
2 tablespoons mayonnaise

Biryani Beef Patties:
2 pounds beef sirloin, cubed
1/2 cup chopped onions
2 tablespoons chopped fresh cilantro leaves
2 cloves finely chopped garlic
2 tablespoons biryani curry paste

Directions
Begin preparing the naan pockets by dissolving the yeast in 1/2 cup of

the warm water in a mixing bowl. Place on mixer with dough hook and let stand 5 minutes. In separate
bowl stir together remaining water with yogurt and salt. Turn mixer on low speed and add 1/2 cup of
flour to the yeast mixture. While mixer is on, add the yogurt mixture. Slowly add remaining flour
until well incorporated. Mix on high speed for 5 minutes. Remove from mixer and cover bowl with
plastic wrap. Keep in warm place and allow to rise for 30 minutes. On a floured surface, divide and
roll dough into 6 balls. Place on floured baking sheet and cover with plastic wrap. Let rise 30 more
minutes.

While naan is proofing, make the mango salsa by combining chopped mango, avocado, onion,
strawberries, tomato, garlic and cilantro. Squeeze the juice from the lime over ingredients. Cover
with plastic wrap and refrigerate.

Prepare a medium hot charcoal grill. (You may use a gas grill or grill plate on stove top.)

To make the yogurt sauce, place the cilantro, jalapeno, and garlic in small food processor and
puree. Add to yogurt and mayonnaise and combine. Cover and refrigerate.

To make the biryani burgers, place the cubed meat in a bowl. Add onions, cilantro, garlic and curry

paste. Mix together and feed through a meat grinder to make coarsely ground meat. Form into 6
patties, approximately 1-inch thick. Place on tray or baking sheet, cover with plastic and keep in
freezer until naan is grilled.

Take the naan dough and flatten into 6-inch circles. Place dough on hot grill rack and cook for 3 to
4 minutes on each side. Dough should puff. Remove from grill when naan becomes golden brown. Keep
warm. Clean grill to remove flour from rack.

Remove patties from freezer. Place patties on hot grill rack and then close cover. Cook 12 to 15
minutes or until desired doneness, turning once after 6 or 7 minutes.

To assemble burger, take a naan and carefully slice open the puffed pocket. Spread yogurt sauce on
the inside of naan pocket. Place a burger in the pocket and top meat with a generous portion of
salsa. Serve hot. Bon Appetit, Food Network!

Cook's Note: To expedite the process, store bought ground meat can be substituted for cubed meat.
Pita pockets can be substituted for making and grilling naan pockets.