mutton kaleji (goat liver) - 500 g (cleaned)
water - as required (for soaking and cooking)
vinegar - 2 tbsp (to remove metallic taste and tenderize)
thick yogurt (dahi) - 1/2 cup (for chutney)
Kashmiri red chillies - 2-3 (soaked for 2 hours, for chutney)
garlic cloves - 4-5 (for chutney)
whole red chillies (button red chillies) - 5-6 (for chutney)
roasted crushed cumin seeds - 1/2 tbsp (for chutney)
Himalayan pink salt - 1/2 tsp (or to taste, for chutney)
lemon juice - 2-3 tbsp (for chutney)
green chillies - 2-3 (for chutney and garnish)
fresh coriander (hara dhania) - 2 tbsp + 1 tsp chopped (for chutney and garnish)
yogurt (dahi) - 3 tbsp (for marination)
red chilli powder - 1 tsp (or to taste, for marination)
turmeric powder - 1/2 tsp (for marination)
roasted crushed coriander seeds - 1 tbsp (for marination)
roasted crushed cumin seeds - 1 tbsp (for marination)
crushed red chilli - 1 tbsp (for marination)
garam masala powder - 1 tsp (for marination)
ginger garlic paste - 1 tbsp (for marination)
cooking oil - 1/4 cup (for frying)
onion - 1 small (sliced, for cooking)
water - 2-3 tbsp (for cooking liver)
Himalayan pink salt - 1 tsp (or to taste, added during cooking)
green chillies - 2 (sliced, for garnish)
fresh coriander - to taste (chopped, for garnish)
butter - as required (for toasting buns and flavor)
garlic - 1/2 tsp (chopped, for butter mixture)
crushed red chilli - 1/4 tsp (for butter mixture)
burger buns - 6 (to serve)
onion rings - as needed (for assembling buns)