Classic American Chicken Burger

About Classic American Chicken Burger

Ingredients

• Chicken mince (murgh ka keema) 250 gms
• Burger buns 4
• Red chilli flakes 1 tsp
• Dried mixed herbs 1 tsp
• Garlic paste 1 tsp
• Salt to taste
• Black pepper powder 1 tsp
• Egg 1
• Refined flour (maida) as required
• Breadcrumbs (ground toasted bread slices 2 ro 4 tbsps
• Oil 2 tsps
• Mayonnaise 4 tbsps
• Tomato ketchup 2 tbsps
• Mustard paste 1 tbsp
• Large onion, sliced into rings 1
• Lettuce leaves or cabbage leaves a few

How to Make Classic American Chicken Burger (Stepwise Photos)

Method

1. Take chicken mince in a bowl, add chilli flakes, mixed herbs, garlic paste, salt, black pepper powder and mix. Add egg and bread crumbs and mix well.
2. Dust your hands with a little refined flour, take 2-3 tbsps of mixture and shape into a round patties and coat with breadcrumbs.
3. Heat 2 tsps oil on a non-stick tawa, place the patties on it and shallow-fry. Flatten it with spatula and shallow-fry each side for about 6 minutes or till evenly golden on both sides. Cover while frying so that the mixture gets cooked completely.
4. After patties are cooked, cut buns into half and toast both halves on the same tawa so that they get the patty flavor.
5. On the inner sides of all the halves, spread some mayonnaise, followed by ketchup and mustard paste. Place a patty on the lower half of each bun, top with onion rings and a few lettuce leaves. Cover with the upper half of buns to complete your burger.
6. Serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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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