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

  • 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
  • ½ tsp ( 2.5 mL ) cumin seeds
  • ½ tsp ( 2.5 mL ) salt (or to taste)
  • ½ tsp ( 2.5 mL ) lemon juice
  • 1 garlic clove
  • ½ small green chili (optional)
  • 1 tbsp ( 15 mL ) water
  • ½ 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.