These spiced beef patties are tender, juicy, and full of warm aromatic flavors. Inspired by Nepalese-style chunla, they are delicately seasoned with cumin and coriander, mixed with fresh herbs, and pan-fried until perfectly browned. Served with a smoky charred tomato sauce, they are ideal for grazing, sharing, or serving as a standout appetizer.

Why You’ll Love This Recipe

These patties come together quickly and use simple ingredients while delivering bold flavor. The yogurt keeps the beef moist and tender, the herbs add freshness, and the spices bring gentle heat without overpowering the dish. They are perfect for parties, family gatherings, or anytime you want something savory and satisfying without a heavy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef patties:

• 1 pound ground beef (85/15 fat ratio)
• 3 medium shallots, finely chopped (about ½ cup)
• 1 teaspoon fresh ginger, peeled and finely minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1 teaspoon fine salt
• ¼ cup plain Greek yogurt (full fat or reduced fat)
• 1 teaspoon rice vinegar
• ¼ cup fresh cilantro, finely chopped
• ¼ cup fresh mint leaves, finely chopped
• 1 tablespoon neutral oil (such as sunflower or canola oil, for cooking)

For the smoky tomato sauce:

• 1 pound ripe plum tomatoes
• 2 fresh green chilies (serrano or jalapeño)
• 2 anchovy fillets (optional)
• 1 tablespoon fresh ginger, peeled and minced
• 2 large garlic cloves, minced
• ½ teaspoon fine salt
• ¼ teaspoon ground turmeric
• 1 tablespoon neutral oil
• ½ cup fresh cilantro, mint, or a combination, roughly chopped

Directions

Make the tomato sauce:

1. Preheat the oven broiler to high and position the oven rack close to the heating element.
2. Place the tomatoes and green chilies on a baking tray and broil for 10–12 minutes, turning every 2–3 minutes, until the skins are blistered and charred.
3. Remove from the oven and allow them to cool slightly. Peel away the most heavily blackened skin.
4. Transfer the tomatoes and chilies to a food processor. Add anchovies (if using), ginger, garlic, salt, turmeric, oil, and chopped herbs.
5. Pulse a few times until you reach a chunky, spoonable sauce. Taste and adjust seasoning if needed. Set aside.

Make the beef patties:

1. In a large bowl, combine the ground beef, chopped shallots, minced ginger, cumin, coriander, cayenne, salt, yogurt, and rice vinegar.
2. Mix thoroughly with clean hands, kneading for 1–2 minutes until the mixture is cohesive.
3. Add the chopped cilantro and mint, mixing gently until evenly distributed.
4. Divide the mixture into about 12 portions, roughly 2 tablespoons each.
5. Lightly wet your hands and shape each portion into an oval patty about ¾ inch thick.
6. Heat a large skillet over medium heat and add the oil.
7. Cook the patties in a single layer without overcrowding, frying for about 3 minutes per side until browned and cooked through. Cover the pan after flipping.
8. Serve the patties hot with the smoky tomato sauce on the side.

Servings and timing

This recipe makes approximately 12 patties, serving 4 people as an appetizer or light meal.
Preparation time is about 15 minutes, with a cooking time of 15 minutes, for a total time of around 30 minutes.

Variations

You can substitute ground lamb for the beef for a richer flavor. If you prefer less heat, reduce or omit the cayenne and use a milder green chili in the sauce. Fresh parsley or basil can replace the mint or cilantro if desired, while still keeping the patties fragrant and fresh.

Storage/Reheating

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through. The tomato sauce can be refrigerated separately for up to 4 days and stirred before serving.

FAQs

Can I make the patties ahead of time?

Yes, you can shape the patties up to one day in advance and store them covered in the refrigerator until ready to cook.

Are these patties spicy?

They have a mild to moderate heat. You can easily adjust the spice level by reducing the cayenne and chilies.

Can I bake the patties instead of frying?

Yes, you can bake them at 200°C (400°F) for about 15–18 minutes, flipping halfway through.

What type of beef works best?

An 85/15 ground beef blend is ideal because it provides enough fat to keep the patties juicy.

Can I freeze the patties?

Yes, uncooked patties can be frozen for up to 2 months. Thaw in the refrigerator before cooking.

Is the yogurt necessary?

The yogurt helps tenderize the meat and adds moisture, but you can substitute with thick plain yogurt alternatives if needed.

Can I make the sauce smoother?

Yes, simply blend the sauce longer until smooth instead of pulsing.

What can I serve with these patties?

They pair well with flatbreads, rice, fresh salads, or as part of a mixed appetizer spread.

Can I cook these on a grill?

Yes, use a well-oiled grill pan or grill over medium heat, turning carefully.

Are these patties suitable for kids?

Yes, if you reduce the chili and cayenne, they become very kid-friendly.

Conclusion

Spiced beef patties are a flavorful, versatile dish that delivers big taste with minimal effort. Whether served as a party appetizer or a light meal, their juicy texture and aromatic spices make them hard to resist. Paired with the smoky tomato sauce, this recipe is sure to become a favorite at your table.

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