Bun Kebab Recipe

Bun Kebab is Karachi's beloved street burger, built on a soft toasted bun with a spiced shami kebab patty, a fried egg, sliced onion and tomato, and a generous smear of tangy chutneys. It is messy, bold and deeply satisfying. This homemade version brings all the street-cart flavour to your kitchen.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

520

Ingredients

• 500 g beef mince
• 1/2 cup chana dal, soaked overnight and boiled
• 1 small onion, finely chopped
• 2 green chillies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon each garam masala, red chilli powder and cumin powder
• 1 egg, beaten, for binding
• 4 burger buns
• 2 eggs, for frying
• 1 onion, thinly sliced into rings, and 1 tomato, sliced
• 4 tablespoons each imli (tamarind) chutney and mint chutney
• 2 tablespoons oil, for shallow frying
• Salt to taste

Instructions

1. Combine the beef mince, boiled chana dal, chopped onion, green chillies, ginger-garlic paste, garam masala, red chilli powder, cumin powder and salt in a bowl. Mix well, then add the beaten egg and knead until the mixture holds together.
2. Divide the mixture into 4 equal portions and shape each into a flat, round patty slightly wider than your buns. Chill the patties for 15 minutes so they firm up and fry neatly.
3. Heat the oil in a large frying pan over medium heat. Shallow-fry the patties for 4 to 5 minutes per side until deep brown and cooked through, then drain on paper towels.
4. In the same pan, fry the 2 eggs until the whites are set but the yolks are still slightly soft. Set aside.
5. Lightly toast the cut sides of the burger buns in the pan until golden. Spread imli chutney on the bottom halves and mint chutney on the top halves.
6. Place a kebab patty on each bottom bun, top with a fried egg, onion rings and a tomato slice, then close with the top bun. Serve immediately while hot.
7. Press the bun kebab gently before serving so the chutneys and egg settle into the patty, just like the street vendors do.

Pro tips

• Soak the chana dal overnight so it blends smoothly and the patties stay tender.
• Chilling the shaped patties before frying stops them from breaking apart in the pan.
• Toast the buns well so they do not go soggy under the chutneys.
• For extra heat, add a sliced green chilli or a spoonful of chilli garlic sauce.

Frequently asked questions