• NAServings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

For those of you accustomed to eating the regular all-meat hamburgers, this will be an exciting new take on this staple food. These are lusciously aromatic meat patties; lighter in texture than the all-meat ones, and are not as greasy despite the fact that they are fried. This is because the meat-veggie mix is moist and will not allow fat to penetrate, as you will see. 


Onion relish:

Step by Step method


  1. In a big bowl, mix meat, onion, parsley, other herbs if used, salt, pepper, egg, curry powder, and coriander.     
  2. Dissolve baking powder or yeast in water.
  3. Add water to the meat mix, and fold well.
  4. Add the flour, and knead lightly with one hand for a few minutes until well combined.
  5. The final mix will be a little soft but it should hold its shape when formed into patties
  6. Add a small amount of flour if needed. This dough is easier to handle with wet hands.
  7. Heat 1/2 inch-deep oil in a medium-size frying pan.
  8. With wet hands, take a piece of the dough, size of a golf ball.
  9. Put it on the palm of one hand, and with the other, form it into an oblong patty, about 3 inches long and 1/3 inch thick.
  10. Carefully put the piece in the hot oil the moment you finish shaping it, and repeat until you fill the frying pan comfortably.
  11. Let patties fry until golden brown, turning only once to fry on both sides.
  12. Drain fried pieces on white paper towels put in a colander (this will prevent them from getting soggy).
  13. Repeat the process with the rest of dough. These patties cook very fast. Frying them will not take more than 15 minutes.
  14. For presentation: Line a platter with onion relish, arrange ‘uroog patties all over, and sprinkle with chopped parsley. Or serve them already stuffed into bread, along with sliced tomatoes, onion relish, and chopped parsley.

Onion Relish:

  1. Cut a medium onion in half lengthwise, then thinly slice it crosswise.
  2. Put it in a small bowl, add vinegar and a very generous sprinkle of sumac,
  3. Fluff the onion and set aside, covered, for about 10 minutes and use.