AmericanSmash Burgers
Thin beef patties smashed onto a very hot pan for a lacy, crusted edge, stacked with cheese and pickles in a soft bun.
Ingredient guide
Beef
Nihari, qeema, kabab, burgers and stir-fries. Tough, collagen-rich cuts want hours; tender cuts want a very hot pan and a short time.
Popular recipes
All 17 Cook with beef
American
KoreanBeef Bulgogi
Thin slices of beef marinated in soy, pear, garlic and sesame, then seared hot for caramelised edges.
PakistaniBeef Nihari
Beef shank slow-cooked in a spiced gravy thickened with toasted flour. A weekend project that mostly cooks itself.
PakistaniBeef Pulao with Browned Onions and Whole Spices
A everyday-style Pakistani pulao where beef is browned with onions and yogurt, then cooked with basmati in its own rich stock. Fragrant, full of flavour and made in one pot.
PakistaniDum ka Keema (Slow-Steamed Minced Beef with Fried Onions and Herbs)
Yogurt-marinated beef mince cooked down until rich, then sealed and steamed on low heat with golden onions, mint and ginger. It is dry, deeply savoury and full of aroma.
PakistaniShimla Mirch Keema (Spiced Minced Beef with Capsicum)
Tender spiced beef mince cooked down with onions and tomatoes, then finished with crisp-tender capsicum for a fresh, green bite. A quick weeknight dinner that goes well with hot rotis.
PakistaniKeema Karela (Bitter Gourd with Spiced Minced Beef)
Salted and browned bitter gourd cooked into a savoury beef mince masala with onions and tomatoes. The keema softens the bitterness, so it suits both karela lovers and doubters.
PakistaniMatar Keema (Spiced Minced Beef with Green Peas)
A dry-style everyday keema where sweet green peas cook into browned, well-spiced beef mince. Quick enough for a weeknight and perfect with hot roti.
Cooking tips
- Shank and shin for nihari and slow curries; sirloin for bulgogi and stir-fries.
- Slice against the grain for tender strips.
- Pat dry and don’t crowd the pan when searing.
Substitutions
- Mutton or lamb for beef in curries
- Chicken mince for beef mince, cooked through fully
Storage
Raw steaks and cuts keep 3–5 days refrigerated; mince 1–2 days. Freeze up to 6 months.
Preparation
Freeze for 30 minutes before slicing thinly. Trim silver skin from curry cuts; leave some fat for flavour.
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