Roti khurasan

This Malaysian-style burger by chef Lilly Wright combines a crispy texture with sweet and savory flavours, capturing the essence of street market food. Wrapped in spring roll pastry and fried to golden perfection, it’s an irresistible twist on a classic burger.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• Vegetable oil, for drizzling
• 1 eschallot, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp Malaysian curry powder (see Note)
• 1 carrot, finely chopped
• 250 g beef mince
• 2 tbsp sweet chilli sauce
• 1 tbsp tomato sauce
• 1 tbsp kecap manis (sweet dark soy sauce)
• 1 tsp salt
• 1 tsp sugar
• Vegetable oil, for deep-frying
• 8 spring roll wrappers
• 1 egg, beaten
• 4 brioche burger buns, halved
• Japanese mayonnaise, to serve

Instructions

1. Heat a drizzle of oil in a large frying pan over medium-high heat. Add the eschallot, garlic, curry powder and cook for 1-2 minutes, or until softened. Add the carrot and cook, stirring occasionally, until softened.
2. Add the beef mince, sweet chilli sauce, tomato sauce, kecap manis, salt and sugar to the pan and cook until the meat is well-browned and the pan is dry. Remove from the heat.
3. Heat enough oil to deep-fry in a large, heavy-based saucepan (or deep-fryer) to 170˚C.
4. Take one spring roll wrapper and brush with beaten egg, then top with the burger bun base. Top with ¼ of the cooked meat filling, then the burger top. Brush a second spring roll wrapper with egg, then wrap the burger with the second wrapper to fully enclose. Repeat with the remaining burgers.
5. Deep-fry the roti khurasan until golden-brown. Remove from the hot oil to a larger tray lined with paper towels to drain of any excess oil.
6. To serve, halve the roti khurasan and divide between serving plates. Serve with a dollop of Japanese mayonnaise.

Note

The brand of curry powder used for this recipe is Baba’s. You can source this curry powder at your local Asian grocer or find it online.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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