Healthy Chicken Burger

About Healthy Chicken Burger

Ingredients

• Whole wheat burger buns 4
• Chicken mince ½ cup
• Medium onions, finely chopped 1½
• Soya nuggets, soaked in milk for 30 minutes 16
• Breadcrumbs 3 tbsps
• Fresh coriander leaves, chopped 2 tbsps
• Green chillies, finely chopped 2
• Salt to taste
• Black peppercorns, crushed 1 tsp
• Refined oil 1½ tbsps
• Tomato ketchup 8 tsps
• Lettuce leaves 8
• Medium tomatoes, sliced into roundels 2
• Medium onion, cut into rings 1

How to Make Healthy Chicken Burger (Stepwise Photos)

Method

1. Take chicken mince in a bowl, add finely chopped onions, soya nuggets, bread crumbs, chicken, coriander leaves, green chillies, salt and black pepper and mash together well.
2. Divide the mixture into 4 equal portions and shape them into patties.
3. Heat oil in a non-stick pan, place the patties in it and cook on medium heat, turning sides, till both sides are evenly cooked, golden and crisp.
4. Halve each burger bun and toast them lightly on the non-stick pan.
5. Spread 1 tsp tomato ketchup on each half, place 2 lettuce leaves on each base half, top them with tomato slices, onion rings and a chicken patty. Cover with the top half and secure with a toothpick.
6. Arrange the burgers on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

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