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Chicken Burger

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Chicken Burger

  • 40 mins
  • Serves 4
  • Medium

Directions

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Ingredients

Chicken leg mince – 500gms

Ginger chopped – 1tbsp

Garlic chopped – 1tbsp

Salt – to taste

Chilli Flakes – 2tsp

Green chilli chopped – 1no

Cheese (processed) grated – ½ cup

Garam Masala – ½ tsp

Oil – 2tbsp

Mint leaves chopped – 2tbsp

Coriander chopped – handful

 

For Garlic Chilli Sauce

Mayonnaise – ½ cup

Cheese spread – ¼ cup

Garlic chopped – ½ tsp

Milk/water- 3tbsp

Chilli flakes – 1tbsp

Kasoori Methi Powder – a pinch

 

For Assembling

Burger buns – 4nos

Butter – 4tbsp

Mustard sauce – 2tbsp

Tomato slice – 4nos

Onion slice – 4nos

Cheese slice – 4no

Salad leaf – 4no

Gherkin Slice – 12no

French fries or potato wedges – handful

Steps

1
Done

Take the chicken mince a big mixing bowl and add in the chopped ginger and garlic, salt, chilli flakes, chopped green chilli, grated cheese, garam masala, oil, mint and coriander leaves. Mix this well.

2
Done

To make the patties, portion out the mixture according to your choice of size, press to remove any air bubbles and roll into balls. Shape the balls into a patty,. Make sure the diameter of the patty is a little bigger than that of the buns as the patty will shrink during cooking.

3
Done

To cook the patties, heat oil in a pan over medium heat. Heat the pan well before placing the patties on it. Flip the patty once it is half way cooked and develops a brown colour at the bottom. Cover with a lid and lower the heat. Cook until the patties are well cooked till the center. Remove from heat and keep aside to assemble.

4
Done

For Chilli Garlic Sauce

To make the garlic sauce, take the mayonnaise in a mixing bowl and add in the cheese spread, chopped garlic, milk or water, chilli flakes and kasoori methi. Mix well and reserve for assembly.

5
Done

For Assembling the Burger

Start by cutting the burger buns from the center. Spread butter on each side of the cut. On a hot pan brown the buttered side of the buns by pressing slightly until the buttered side is crispy. To assemble but the bottom half of the bun and spread a little mustard. Next, put a salad leaf on top of it and then the chicken patty. Top it with sliced onions, tomatoes, gherkin, garlic chilli sauce and cheese slice.

6
Done

Finish by topping up with some pepper and the top half of the bun. Serve with some extra garlic chilli sauce and a side of French fries or potato wedges.

7
Done

Tips and Tricks

Always get you chicken minced in front you from the butcher. It’s always better to have the chicken leg minced as it remains juicy for longer.
Keep the patty a little thinner than you require as it lifts up as the patty is cooked and the chicken shrinks.
Always cook chicken first on high heat, to seal the juices inside, and then on low heat to cook the chicken through.
Be careful with the height of the burger, flatter burgers are easier to eat and bite into.
Toast the insides of the burger to make sure they do not get soggy.
You can use a long skewer stick down the center to keep the burger in place.
During bird flu, if you are using chicken, then make sure that you cook it to above 65C internal temperature.
Always wash hands after processing raw chicken to avoid cross contamination of microbes.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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