Afghani Burger – Not Your Typical Burger! | Pakistani Street Food

The Afghani burger has its origins in the Afghani fries that were initially sold by refugees in Peshawar, Pakistan. While the exact timeline of their introduction is uncertain due to the lack of formal records, these fries quickly gained popularity among the locals. Numerous small shacks sprouted across KPK (Khyber Pakhtunkhwa) and Islamabad, catering to the demand. These fries offer a distinct appeal with their crispy exterior, soft interior, generous sprinkle of masala, and a side of Afghani chutney.

The immense success of the Afghani fries paved the way for the creation of the Afghani burger, which consists of a flavorful blend of ingredients wrapped in Afghan naan (bread). The fillings typically include the beloved fries, a medley of herbs and spices, a variety of sauces, and a combination of meatloaves and sausages. It is worth noting that the inclusion of sausages and meatloaves can be attributed to the presence of local sausage factories in Peshawar.

The combination of seemingly unconventional elements, such as fries, sausages, and meatloaves, adds to the charm and distinctiveness of the Afghani burger. It showcases the fusion of flavors and culinary innovation that emerges from cultural exchange and adaptation. This unique street food creation has captured the taste buds of locals and visitors alike, solidifying its place as a cherished and popular dish in the region.

It is often referred to as “dude-food” due to the popularity it has gained among the young male population. However, even the heartiest eaters who indulge in multiple Jumbo Afghani Burgers, filled with three sausages and two meat loaves, often find themselves regretting their decision the next day.

Additionally, eating the Afghani Burger can be a challenge. One should never remove the burger from its protective paper wrapping. Holding the it upright, tear away small portions of the paper while taking deliberate bites downward. Striking a delicate balance is key—neither gripping the burger too tightly nor biting too aggressively, as this risks depleting the filling in subsequent bites, leaving an excess of bread.

With a little care, diners can savor each bite of the Afghani burger, enjoying the blend of flavors and textures without the frustration of unruly spillage. It is an experience that requires finesse and a touch of strategy, enhancing the overall enjoyment of this unique street food creation.

As the recipe for an Afghani Burger is relatively self-evident, recipes for a few of the components you may want to try making at home have been included below.

Recipe: Naan

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup plain yogurt
• 2 tablespoons melted butter
• Additional melted butter for brushing (optional)
• Garlic or nigella seeds for topping (optional)

Instructions:

1. In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well to evenly distribute the dry ingredients.
2. Make a well in the center of the dry mixture and pour in the warm milk, plain yogurt, and melted butter. Mix everything together with a spoon or your hands until a soft dough forms.
3. Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
4. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.
5. Once the dough has risen, punch it down to release the air. Divide the dough into equal-sized portions, typically around 6-8 pieces.
6. Take one portion of the dough and roll it out on a floured surface into an oval or round shape, about 1/4-inch thick. You can use a rolling pin or your hands to shape the dough.
7. Heat a non-stick skillet or a griddle over medium-high heat. Place the rolled naan dough onto the hot skillet and cook for about 1-2 minutes on each side until it puffs up and develops golden brown spots.
8. If desired, brush the cooked naan with melted butter and sprinkle with garlic or nigella seeds for added flavor.
9. Repeat the process with the remaining portions of dough, rolling out and cooking each naan individually.
10. Serve the freshly cooked naan warm with your favorite curries, kebabs, or other dishes. It can also be enjoyed as a standalone bread or used for sandwiches or wraps.

Note: You can store any leftover naan in an airtight container for up to a couple of days. Reheat them in a toaster, oven, or on a stovetop skillet before serving.

Recipe: Mint Chutney

Ingredients:

• 1 cup fresh cilantro leaves, roughly chopped
• 1/2 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh parsley leaves, roughly chopped
• 1 small onion, roughly chopped
• 2 cloves of garlic
• 1 green chili pepper, deseeded and roughly chopped
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water (adjust as needed)

Instructions:

1. Place the cilantro, mint, parsley, onion, garlic, green chili pepper, lemon juice, ground cumin, salt, and black pepper in a blender or food processor.
2. Blend the ingredients together until you have a coarse paste. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well incorporated.
3. Gradually add water, a little at a time, while blending, until you achieve the desired consistency. The chutney should be smooth and pourable, but not too runny.
4. Taste the chutney and adjust the seasoning as needed. You can add more lemon juice, salt, or spices according to your preference.
5. Once you are satisfied with the taste and texture, transfer the chutney to a jar or container with a tight-fitting lid.
6. Refrigerate the chutney for at least 30 minutes to allow the flavors to meld together.
7. Serve the Afghani Chutney as a condiment alongside grilled meats, kebabs, samosas, or any dish that could benefit from a tangy and herbaceous flavor.

Note: The chutney can be stored in the refrigerator for up to a week. Stir well before each use, as the ingredients may settle.