Ingredients
- ½ lb (about 225 g) ground beef (or any ground meat)
- ¼ medium onion, diced
- 1 tbsp curry powder
- ½ tbsp ground cumin
- ½ tsp salt
- ¼ tsp sugar
- ½ tsp paprika
- 2 large eggs
- 2 to 4 hot-dog style buns
- Japanese-style mayonnaise (or any creamy mayo)
- Sriracha or chilli sauce, to taste
- 2 cups shredded cabbage
- 2 slices of cheese (optional)
Instructions
- Heat a frying pan over medium heat and sauté diced onion until translucent.
- Add ground beef, curry powder, cumin, salt, sugar, and paprika. Cook until meat is browned and cooked through.
- Remove from heat and let cool slightly. Add eggs and stir to combine with the meat.
- Spread mayonnaise inside the buns.
- In a clean pan, heat butter and oil over medium heat. Toast buns (inside down) until golden. Set aside.
- Return pan to medium-low. Pour about ¼ to ½ cup of the meat-egg mixture per sandwich into the pan. Top with cheese if using.
- Place a toasted bun (inside down) onto the mixture. Press gently with a spatula and cook for 2–4 minutes.
- Flip the sandwich carefully and press. Cook another 1–2 minutes until golden and cheese is melted.
- Remove from pan, open bun slightly, add shredded cabbage, and drizzle with mayo and Sriracha.
- Fold the sandwich, press gently, slice in half, and serve hot.
Notes
- Use ground chicken or turkey for a lighter version.
- Vegetarian option: use crumbled tofu or cooked lentils instead of meat.
- Adjust spice level by reducing curry powder or skipping chilli sauce.
- Reheat leftovers in an oven or skillet for best texture.
- Freeze the filling (not the whole sandwich) for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Malaysian
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
