Burger

Kheema - 1 lb.

Oil - 1 tbsp.

Garam Masala - 1 tsp

Garlic - 4 cloves, minced

Green Chili - 3, minced

Salt

Cheddar - 8 slices

Butter lettuce - 8 leaves

Tomato - 4, thin slices

Onion - 4, thin slices

Mayonnaise

Ketchup

Potato or Pretzel Buns - 4, split

In a large bowl, add the kheema and season with oil, garam masala, garlic, green chili, and required salt. Form the kheema into four 1/4 inch-thick burgers.

Heat a large nonstick griddle or cast-iron skillet over moderately high heat. Increase the heat to high and cook the patties until they are browned on the bottom, about 2 minutes. Flip, top with cheese, and cook until the bottom is browned and the cheese is melted, about 2 minutes.

Toast the hamburger buns cut side down on the griddle until golden brown, 1 to 2 minutes. Transfer to a platter.

Transfer the patties to the bottom buns and top with butter lettuce, tomato, and red onion. Spread mayonnaise and ketchup on the cut side of the top buns and serve.