Spicy Chicken Burger (Indian Style)
Indian style spicy chicken burgers made with ground chicken thighs, ginger, garlic, green chillies and garam masala on a toasted bun with green chutney.
Ingredients
For Spicy Chicken Patties
- 1 lb chicken thighs boneless & skinless, roughly chopped (or use 1 lb ground chicken)
- 4-5 scallions roughly chopped
- 3 large garlic cloves roughly chopped (or 1 teaspoon garlic powder)
- ½ inch ginger roughly chopped
- 10-12 cilantro stalks roughly chopped
- 3-4 indian green chillies (hot) or use serrano pepper, roughly chopped, adjust to taste
- ½ teaspoon cumin powder
- 1.5 teaspoon garam masala
- 1 teaspoon red chilli flakes adjust to taste
- ¾ teaspoon black pepper powder freshly ground
- 1 egg
- 2 tablespoon parmesan cheese grated
- 1.25 teaspoon salt
- Oil for cooking
For Sriracha Mayo
- ¼ cup mayonnaise
- 3 tablespoon sriracha
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- Salt & pepper to taste
To Assemble
- 6 burger buns I used whole wheat
- 6 tomato slices
- 6 oninon slices
- Chaat Masala, to taste
- ⅓ cup Green Chutney
- ⅓ cup sriracha mayo
Instructions
MAKE THE CHICKEN KEEMA MIXTURE
- Add roughly chopped chicken thighs to a food processor fitted with metal blade. Skip this step if using ground chicken or ground turkey from the store. Start at next step.
- Process on low at first and then on high until the chicken is ground coarsely. Open the lid and now add rest of the ingredients - roughly chopped scallions, cilantro, green chillies, ginger & garlic, spices, salt, lemon juice, parmesan cheese and egg.
- Process again until the greens are chopped in bits and you see white threads in the chicken keema. The white threads indicate that the mixture is just ground right and will not spread or fall apart during cooking.
- Take the chicken mixture out using a spatula in a large bowl. It will be sticky! Apply oil to scoop out every last bit. Cover with plastic wrap and let rest for about 30 minutes refrigerated for flavors to mingle.
SHAPE THE CHICKEN PATTIES
- Flatten the burger mix evenly using a spatula. Divide the mixture into 6 portions (see images 4 & 5 in blog post).
- Take a ½ cup size measuring cup and oil it from inside. Fill it up with one portion of the chicken mixture. This ensure that all your chicken patties will be even size. (image 6 & 7 in blog post)
- Since we oiled them, the chicken mixture will slide out pretty easily. Slide the mixture on to a parchment paper lined baking sheet and press lightly and shape using the back of the measuring cup into rounds(image 8). This way you won't have to touch the chicken mixture and the entire process becomes mess free. Shape all 6 patties in a similar way.Tip #1 - Shape the patties keeping in mind that they will slightly shrink in size and become thicker when you cook them.Tip #2 - Once you have shaped the patties, if you want you can freeze them for later use. Freeze the patties individually on the parchment for 5-6 hours. Once frozen, peel off the parchment and store in a ziplock bag for a month.
COOK CHICKEN PATTIES
- Heat up a frying pan (I use a 12 inch pan) or a grill pan on medium heat.
- Brush the pan with 1-2 tablespoon oil. Place the burger patty a few at a time on the hot pan.
- Don't touch. Let them get a nice sear for 3-4 minutes.
- Flip patties using a spatula and let brown on the other side for 2-3 minutes.Tip #3 - To check if the patties are done you could use a instant-read thermometer. Chicken should reach an internal temperature of 165°F (74°C). Or slightly press the patties in the center using your finger, they will feel soft & firm and the juices will run clear.
- Once cooked, transfer the chicken patties on a plate and let rest.
- While the patties are resting, without wiping the pan, add some butter and toast both halves of the burger bun.
ASSEMBLE CHICKEN BURGERS
- To assemble, place bottom burger buns on a plate. Slather with ½ to 1 tablespoon of green coriander chutney.
- Place the cooked chicken patty. Add onion slices. Sprinkle chaat masala on top of the onion. Place a tomato slice. You could add some lettuce or cucumber slices if you wish.
- Spread 1 tablespoon of sriracha mayo on the other toasted bun. Place on top of the assembled burger. Serve with french fries or potato chips.
Sriracha Mayo
- To make sriracha mayo, simply mix mayonnaise, sugar, garlic powder and sriracha sauce in a small bowl. Season with salt & pepper to taste
Notes
-
- Avoid Using Lean Chicken - Best thing is to grind chicken thighs however, if buying, dark meat ground chicken yields a juicer burger.
- Chill the Chicken Keema Mixture- After mixing , let the mixture chill in the refrigerator for about 30 minutes. This helps the flavors meld and cold mixture is easier to shape into patties.
- Pre heat the Pan - This makes sure that the patties get a nice sear. If you add the patties on a relatively cold pan, they will steam, lose juices and turn dry.
- Use Curry Powder - If you want a pronounced curried chicken flavor, instead of garam masala add 1.5-2 teaspoon of curry powder to the chicken mixture.
- Choose Sauces and Toppings as you like - I am sharing how I like to build chicken burgers, however you can use hot sauce or chutneys (like mango chutney or yogurt sauce) and vegetables (baby spinach, avocados, or lettuce) to your liking.
- Make It Cheesy by adding pepper jack cheese or american cheese slices.
- Crispy Chicken Burger - To make crispy chicken burgers, coat the chicken patty on both sides in panko breadcrumbs and shallow fry on a pan or cook in air fryer at 375 F for 8-10 minutes, flipping midway.
Nutrition
Calories: 474kcalCarbohydrates: 30gProtein: 19gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 83mgSodium: 1189mgPotassium: 700mgFiber: 4gSugar: 7gVitamin A: 3148IUVitamin C: 32mgCalcium: 112mgIron: 3mg
Tried this recipe?Let us know how it was!