Spicy chicken burgers

Spicy chicken burgers

By
From
Reza’s Indian Spice
Serves
4

We are used to seeing chicken burgers sold cheaply on every high street, but don’t worry... this burger’s in a league of its own! Minced chicken can be boring, but the mushrooms in this burger mix makes it stay lovely and juicy and the spices send it to a heavenly level. Serve the burgers in toasted buns, with sliced onion and tomato, lettuce leaves and chutney.

Ingredients

Quantity Ingredient
1 heaped teaspoon cumin seeds
100g mushrooms
500g minced chicken
1 onion, grated
2 teaspoons grated root ginger
2 teaspoons crushed garlic
1-2 green chillies, deseeded if you like, finely chopped
3 tablespoons chopped coriander leaves
1 lime, finely grated zest
2 teaspoons garam masala
salt
freshly ground black pepper
vegetable oil

Method

  1. Put the cumin seeds into a dry frying pan over a medium heat and stir until they are fragrant and have turned a shade darker. Tip into a mortar and grind to a powder with the pestle.
  2. Blitz the mushrooms in a food processor. Put all the ingredients except the oil into a mixing bowl, knead well and combine thoroughly. Cover and refrigerate for 30 minutes or so. Divide into eight portions and form each into a burger shape.
  3. To cook, you can shallow-fry the burgers over a medium heat in a frying pan or on a griddle. For a healthier option, lightly brush the burgers with oil and place on a rack under a hot grill. Turn halfway through cooking. In either case, the burgers should only take three minutes each side. Check they are thoroughly cooked: cut a burger through to the middle, it should be white with no trace of pink.
Tags:
Indian
spice
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