Put the generally hacked onions, cilantro, and chilies in a food processor and drudgery until finely slashed.
Place the ground hamburger in an enormous bowl. Add salt and ground flavors (garam masala powder, red bean stew powder, dark pepper, cumin powder) and blend well.
Add the onion-cilantro combination, squashed ginger and garlic, lime juice and olive oil to the ground hamburger. Blend well.
Take fistfuls of the blend, and start to shape into little patties.
Barbecue Guidelines: In the event that you are utilizing the barbecue, ensure you heat it up well. The time will rely upon whether you are utilizing a charcoal or gas barbecue. Once hot, put kebabs on the barbecue and cook each side for 4-6 minutes.
Stove Guidelines: If you need to set them up in the broiler, pre-heat it to 450°F. Line a sheet dish with aluminum foil and oil it. Put kebabs on it and afterward embed the sheet skillet into the middle rack of the broiler. Set it to cook on high intensity for 10 – 15 minutes relying upon how all around good you like them to be (I set them for 12 minutes).
½ medium-sized yellow onion generally slashed
1 tablespoon cilantro generally slashed
2 Thai higher chilies generally slashed
1 pound (~ 450 grams) ground hamburger depleted
½ teaspoon garam masala powder
1 teaspoon salt or to taste
1 teaspoon red bean stew powder ideally Kashmiri
½ teaspoon dark pepper
½ teaspoon cumin powder
Juice of 1 lime
1 teaspoon squashed garlic
1 teaspoon squashed ginger
2 tablespoon olive oil