In a food processor, combine the red onion, cilantro, bird’s eye chile, garlic, and ginger. Pulse until very finely chopped, scraping down the bowl once or twice as needed. Transfer the mixture to a fine-mesh sieve and let it drain for about 5 minutes to remove excess moisture.

In a large bowl, combine the ground beef, garam masala, salt, Kashmiri red chili powder, black pepper, cumin, lemon juice, neutral oil, and the drained herb mixture. Using your hands, gently mix until the ingredients are evenly incorporated. Avoid overworking the meat.

Divide the mixture into 8 to 10 equal portions. With lightly damp hands, shape each into a round patty about 2 to 2½ inches wide and ½ inch thick.

Arrange the patties on a lightly greased or parchment-lined sheet pan. Refrigerate for at least 30 minutes, or up to 8 hours.

You can either pan-fry or broil the kebabs.

To Pan-Fry: Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat and lightly coat with oil. Cook the kebabs until deeply browned, about 3 to 4 minutes per side. Reduce heat if they begin browning too quickly and continue cooking until the centers reach 160°F (71°C), about 8 to 10 minutes total. Transfer to a plate and let rest for 5 minutes.

To Broil: Heat the broiler with a rack positioned about 4 to 5 inches below the heating element. Set broiler to high. Place the sheet pan on the rack and broil the kebabs for 5 to 7 minutes, until browned and cooked through. Transfer to a plate and let rest for 5 minutes.