Chicken Burger

About Chicken Burger

Ingredients

• Chicken mince 1 cup
• Whole wheat burger buns 4
• Oats ½ cup
• Cauliflower, grated 2 tbsps
• Cabbage, finely chopped 2 tbsps
• Carrot, finely chopped 2 tbsps
• Fresh parsley, finely chopped 1 tbsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Black pepper powder 1 tsp
• Ginger-garlic paste 1 tsp
• Dried mixed herbs 1 tsp
• Egg 1
• Oil to brush
• Hung yogurt 2 tbsps
• Tomato ketchup 1 tbsp
• Mustard sauce 1 tbsp
• Tomato slices 4

How to Make Chicken Burger (Stepwise Photos)

Method

1. To make a healthy chicken burger take chicken mince in a bowl, add oats, cauliflower, cabbage, carrot, parsley, coriander powder, red chilli powder, salt, pepper powder, ginger-garlic paste, mixed herbs and egg and mix well.
2. Divide the mixture into 4 equal portions and shape them into patties.
3. Heat a non-stick grill pan. Halve all the buns horizontally and place all the halves on the pan and grill till lightly browned. Transfer them onto the worktop.
4. Take hung yogurt, tomato ketchup and mustard sauce in a bowl and mix well.
5. Apply some of this mixture on the base halves of all the buns. Place a tomato slice, a patti and a few lettuce leaves on each of them. Cover with the upper halves and secure with a toothpick.
6. Serve immediately.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps