Heat a dry skillet over medium heat and warm frozen laccha parathas, adding butter on each side until golden and flaky.
Keep the cooked parathas warm covered with foil to maintain softness.
In a skillet, melt butter and oil together over low heat, then add sliced onions and cook gently, stirring occasionally, until the onions turn deep golden and soft, about 10 to 12 minutes.
Sprinkle a bit of salt on onions to help them soften faster, then remove and set aside.
Divide the minced meat into four portions and form loose balls, avoiding tight packing.
Season each meatball with salt, pepper, garlic, and smoked paprika.
Preheat a heavy skillet or cast-iron pan on high heat and add a little oil.
Place one meatball in the skillet and flatten it forcefully with a sturdy spatula to create a crispy edge.
Cook for 2 to 3 minutes until the edges brown and crisp up.
Flip the patty, add a cheese slice on top, and allow it to melt while cooking the other side.
To assemble, spread a generous layer of the prepared burger sauce on a warm paratha.
Place the cheesy smash patty on top.
Add caramelized onions, and if you like, some lettuce and tomato slices.
Drizzle more burger sauce, then cover with another paratha, creating a flaky paratha bun burger.
Briefly place the assembled burger back on the warm skillet to melt the cheese slightly and warm everything through.
Cut the burger in half and serve immediately, enjoying it hot and fresh.
