Switch up your burger routine this grilling season with flavorful curry burgers on rich brioche buns, topped with caramelized onion curried mayo.
This curry burger recipe is really simple to make even though it’s so tasty. For ease, I like leaving the burger patty with its own classic flavor. It’s the creamy curry sauce with caramelized onion that really makes this burger so special.
Here’s a tip though – make double the amount of sauce because you’ll want to spread it on sandwiches and dip fries, chicken, or a spoon into it.
Not into a beef burger? Try ground turkey burgers, or make my easy butternut squash patties or black bean patties, and use the curry mayo to make curry veggie burgers.
Ingredients
See the recipe card for exact amounts.
- for the burger patties: keep it classic with ground beef, egg, and breadcrumbs for binding and salt and black pepper for seasoning.
- burger sauce: mayo, curry powder, onions, and garlic make up the flavorful sauce with Dijon mustard for tanginess and vinegar for a touch of acidity. The curry powder will dictate the flavor of the sauce – I like to use a spicy Madras curry powder.
- buns: brioche buns are great with these burgers as shown in the photos, but you can whichever hamburger buns you prefer.
- toppings: I’m the biggest fan of cilantro, and that’s all I add to the burger other than the sauce.
Substitutions
- Cilantro: not a cilantro fan? Skip it go for spinach, arugula, shredded lettuce, or mixed greens instead.
- Add other toppings like tomato slices or thin slices of red onion.
Make extra curry mayo to use throughout the week on sandwiches and wraps.
Instructions
Prep Tips
- Cook the onions.
- In a small bowl, add the mayo, curry powder, Dijon mustard, and vinegar or lime juice.
- Whisk to combine.
- Add the cooled cooked onions and garlic to the sauce. Mix well.
- To make the burger patties, add the patty ingredients to a large bowl and mix with a spatula or your hands.
- Divide the mixture into four equal portions and roll each portion into a ball. Flatten the ball into a patty shape, leaving a shallow indentation in the middle of each burger patty, using your thumbs.
Leaving an indent in the center of the patty helps stop the middle from puffing up while cooking.
To cook the patties on the stove top:
- Heat a grill pan or non stick skillet over medium heat and add the patties.
- Cook the patties for 5-7 per side, flipping once and not pressing down on the patties. This releases their moisture and can result in dry burgers.
Cook the patties until they reach an internal temperature of 160°F (71°C) checked with a meat thermometer.
Set the cooked burgers aside and toast the buns.
To grill the burgers:
Preheat your grill to medium-high heat.
Add the burger patties and cook 4-5 minutes per side, flipping once, and making sure not to press down on the burgers so you don’t end up with a dry burger.
The burgers are done when they reach an internal temperature of 160°F (71°C) checked with a meat thermometer.
- Toast the buns for 2-3 minutes in the same skillet, until just golden brown.
- To assemble, place the bottom bun on a plate and add a tablespoon of the curry mayo.
- Add a patty and top with fresh cilantro leaves.
- Add sauce to the top bun and add it on top of the cilantro to close the burger. Serve.
Tips for making a juicy burger
- Use a meat thermometer to check for doneness. This helps prevent overcooked burgers which can be dry.
- Don’t press down on or poke the burger while it cooks. This can release the burger’s moisture, leading to a dry burger.
- Make an indent in the center of the patty before cooking. As the beef cooks, the patties shrink and puff up in the center. Placing a divot in the center keeps the patty flat as it cooks, even when it shrinks in size.
What to serve with curry burgers
My favorite side dishes for burgers are some kind of fantastic loaded French fries and a flavorful salad. Try curry fries or palak paneer fries with these curry burgers, or a cabbage crunch salad.
Are you a true burger lover? Try a jalapeno cheddar burger, a Blackstone smash burger, or crispy chicken burger next.
Storage
Store leftover patties and curry mayo in the fridge separately either in an airtight container with a lid, or a bowl topped with plastic wrap. The patties can be stored for 4-5 days
FAQs
Yes, to freeze the cooked burgers, tightly wrap them in plastic wrap and place them in a freezer bag or freeze safe container for up to 3 months. Thaw in the fridge overnight.
Curry Burgers
Ingredients
For the burger patties
- 1 lb ground beef
- 1 teaspoon salt
- ½ cup Panko breadcrumbs
- 1 large egg
For the curry mayo
- 1 teaspoon oil
- 1 onion
- 2 cloves garlic
- ¼ cup mayonnaise
- 1 teaspoon Madras curry powder
- ½ teaspoon Dijon mustard
- ½ teaspoon vinegar or lime juice
For the burger
- 4 brioche buns
- cilantro
Instructions
For the Sauce
- Cook the onions: Heat a skillet over medium heat. Add a teaspoon of oil and the diced onion. Cook for 5 minutes, not stirring. Stir the onions, add a touch of water, and cook for another 5-6 minutes until browned. Add the garlic and cook for 30-60 seconds. Remove from heat and allow to cool.
- In a small bowl, whisk the mayo, curry powder, Dijon mustard, and vinegar. Add the cooled onion and garlic and stir to combine.
For the Burgers
- Combine all of the burger patty ingredients in a bowl and mix well. Divide into 4 portions and form each portion into a burger patty. Leave an indent in the middle so the burgers cook flat.
- Cook the burgers: In a grill pan: cook the patties in a preheated grill pan over medium heat for 5-7 minutes per side or until cooked to an internal temperature of 160°F (71°C).On a grill/BBQ: cook the patties on a preheated grill over medium-high heat, for 4-5 minutes per side, turning once, or until cooked to an internal temperature of 160°F (71°C).
- Toast the hamburger buns for 2-3 minutes.
- To serve the burger, add the curry sauce to the bottom bun, followed by the burger patty and cilantro. Add sauce tot he top bun and add it on top of the cilantro to close the burger. Serve hot.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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