Recipes

Anda Burger - Masala Fried Egg Burger

A Pakistani roadside favourite of a masala fried egg with a hint of chilies and garam masala on a toasted soft bun with lettuce, tomato, onion, and delicious cilantro-mint mayo. Great as a breakfast sandwich, lunch, or a snack.

Serves:
2
Prep Time:
10 min
Cook Time:
10 min

Ingredients

Nutrition Facts
  • 4 tsp (20 mL) ghee or butter, divided
  • 2 large soft buns
  • 2 large eggs
  • Pinch garam masala
  • Chili powder (or to taste)
  • Salt (or to taste)
  • 2 slices of tomato
  • 2 pieces of lettuce
  • 4 red onion rings
  • 2 tbsp (30 mL) sev, to garnish (optional)

Cilantro-mint Mayo

  • 1 cup (250 mL) cilantro
  • 1 cup (250 mL) mint leaves
  • 2 tsp (10 mL) sugar
  • 1/2 tsp (2.5 mL) cumin seeds
  • 1/2 tsp (2.5 mL) salt (or to taste)
  • 1/2 tsp (2.5 mL) lemon juice
  • 1 garlic clove
  • 1/2 small green chili (optional)
  • 1 tbsp (15 mL) water
  • 1/2 cup (125 mL) mayonnaise

Instructions

Cilantro-mint Mayo

  1. In a blender or food processor, mix together all chutney ingredients, except mayonnaise. Blend until smooth paste. Remove to a small bowl and mix with mayonnaise. 

Burger

  1. In a non-stick skillet, heat 2 tsp ghee or butter on medium-high. Toast the two buns on both sides. Set aside.

  2. In the same non-stick skillet, heat 1 tsp ghee or butter on medium-high. Crack egg and add to hot pan. Sprinkle with garam masala, chili powder and salt to taste. Cook egg for a couple of minutes or until yolk is cooked to desired doneness. Repeat the above with the second egg.

  3. Spread cilantro-mint mayo on both sides of each bun. Place a fried egg on each bun with tomato, lettuce, onion and a sprinkle of sev for a crunchy bite.

Notes

For this recipe choose a soft egg bun. The cilantro-mint mayo will serve up to 6 servings. It will store well in refrigerator for up to 3 days.