Chicken burgers recipe
Whilst a burger is obviously not of Indian origin, small, succulent chicken burger-like kebabs are often served as appetisers with drinks. For a more substantial snack, they are sometimes wrapped in a huge handkerchief-like thin bread with sliced onions, tomatoes and herb chutney.
Ingredients
- 400 g chicken mince
- 6 g ginger, peeled and finely chopped
- 10 g garlic (approximately 3 large cloves), peeled and finely chopped
- 1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
- 1 large handful of fresh coriander leaves and stalks, finely chopped
- 1 heaped tsp salt
- 0.75 tsp garam masala
- 1.5 slices of medium-cut bread, crumbed
- 1 egg
- 1 tsp cumin powder
- 1 tsp lemon juice
- 1 –2 green chillies (optional), chopped and seeded
- 1 tbsp vegetable oil, plus extra for oiling the pan
- 14.1 oz chicken mince
- 0.2 oz ginger, peeled and finely chopped
- 0.4 oz garlic (approximately 3 large cloves), peeled and finely chopped
- 1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
- 1 large handful of fresh coriander leaves and stalks, finely chopped
- 1 heaped tsp salt
- 0.75 tsp garam masala
- 1.5 slices of medium-cut bread, crumbed
- 1 egg
- 1 tsp cumin powder
- 1 tsp lemon juice
- 1 –2 green chillies (optional), chopped and seeded
- 1 tbsp vegetable oil, plus extra for oiling the pan
- 14.1 oz chicken mince
- 0.2 oz ginger, peeled and finely chopped
- 0.4 oz garlic (approximately 3 large cloves), peeled and finely chopped
- 1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
- 1 large handful of fresh coriander leaves and stalks, finely chopped
- 1 heaped tsp salt
- 0.75 tsp garam masala
- 1.5 slices of medium-cut bread, crumbed
- 1 egg
- 1 tsp cumin powder
- 1 tsp lemon juice
- 1 –2 green chillies (optional), chopped and seeded
- 1 tbsp vegetable oil, plus extra for oiling the pan
- 7 tbsp light mayonnaise
- 2 tbsp chopped fresh coriander leaves
- 2 tsp chopped fresh mint leaves
- 1 –2 tsp lemon juice, or to taste
- 1 pinch salt, to taste
- 0.25 – 1 /2 tsp black pepper, or to taste
- 4 burger buns, halved
- 1 cup lettuce leaves, shredded
- 1 beef tomato, sliced
- 7 tbsp light mayonnaise
- 2 tbsp chopped fresh coriander leaves
- 2 tsp chopped fresh mint leaves
- 1 –2 tsp lemon juice, or to taste
- 1 pinch salt, to taste
- 0.25 – 1 /2 tsp black pepper, or to taste
- 4 burger buns, halved
- 1 cup lettuce leaves, shredded
- 1 beef tomato, sliced
- 7 tbsp light mayonnaise
- 2 tbsp chopped fresh coriander leaves
- 2 tsp chopped fresh mint leaves
- 1 –2 tsp lemon juice, or to taste
- 1 pinch salt, to taste
- 0.25 – 1 /2 tsp black pepper, or to taste
- 4 burger buns, halved
- 1 cup lettuce leaves, shredded
- 1 beef tomato, sliced
Details
- Cuisine: Vegetarian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Mix together all the ingredients for the burgers, leaving out the onion rings. Allow the mixture to rest for 10 minutes in the fridge. Preheat the oven to 200°C/400°F/gas mark 6.
- Mould the mince into four burgers and place on an oiled baking sheet. Place in the oven and cook for 10 minutes, turning halfway through the cooking time.
- Meanwhile, mix the mayonnaise with the coriander and mint leaves, lemon, salt and pepper. Warm the burger buns in the oven for the final 2 minutes of cooking time.
- Place a small handful of the lettuce on the bottom of each bun with the sliced tomato and onion rings and a good dollop of the herbed mayonnaise. Top with the hot burgers and finish off with the top half of the bun.
Recipe taken from INDIAN FOOD MADE EASY by ANJUM ANAND, published by Quadrille (£9.99)
Photos ©VANESSA COURTIER.
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