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Mumbai-style chicken burger Recipe

Written on Thursday, July 28, 2016 | 10:28:00 AM

MAKES : 4 medium-sized or 8 small burgers

Ingredients : 
1)  CHICKEN LEG MEAT 500g (1lb 2oz)

2)  GARLIC 4–5 cloves, coarsely chopped

3)  FRESH CORIANDER 10–15 sprigs

4)  FRESH MINT 30–40 leaves with stems

5)  FRESH ROOT GINGER 5cm (2in) piece, peeled and coarsely chopped

6)  FRESH GREEN CHILLIES 2 finger-type

7)  GARAM MASALA 1 teaspoon (see below)

8)  GROUND CUMIN 1 teaspoon

9)  GROUND CORIANDER 1 teaspoon

10)  GROUND TURMERIC ½ teaspoon

11)  RED CHILLI POWDER ½ teaspoon

12)  LIME JUICE 1 teaspoon

13)  WHITE BREAD 3 slices, crusts removed

14)  EXTRA VIRGIN RAPESEED OIL for griddling (optional)

15)  SALT

1)  GREEN CARDAMOM PODS 6–8, crushed and seeds extracted for use

2)  CINNAMON STICK 2 × 7.5cm (3in) pieces

3)  CLOVES 5–6

4)  CUMIN SEEDS 1 tablespoon

5)  CORIANDER SEEDS 2 tablespoons

6)  BLACK PEPPERCORNS 1 teaspoon

1)  SPLIT, TOASTED BUNS 4 medium or 8 small

2)  TOMATOES sliced

3)  RED ONION sliced


Preparation Method :
- First make the garam masala. Preheat the oven to 130°C/260°F/Gas Mark ¾. Place all the spices on a baking tray and place on the middle shelf of the oven for 10–12 minutes. After this time, turn off the oven, leaving the tray inside for another 20 minutes. Remove the spices from the oven and allow to cool.

- Transfer the spice mixture to a grinder or mortar and whiz or pound to a fine powder. If using a grinder and it gets too hot, the powder will stick to the edges of the bowl, so every now and again loosen the coarse pieces of spice from the sides, then grind some more. Transfer the powder to a sterilized small airtight jar and store in the refrigerator.

- Remove all the sinew and gristle from the chicken, but keep the fat attached. Cut into small pieces. Fit a mincer with a medium cutting plate and push the chicken, garlic, fresh herbs and chillies through it and into a bowl.

- Add all the ground spices and the lime juice and knead well.

- Soak the bread in water, then squeeze into a ball as dry as you can make it. Knead it thoroughly into the mince. Fry a small amount of the mixture to check the seasoning, then season the raw mixture with salt as necessary. Cover and refrigerate for 1–2 hours, until nice and firm.

- Light a barbecue or heat an oiled griddle pan until very hot.

- Meanwhile, shape the chicken mixture into equal-sized patties of your chosen size. Cook them on one side for about 3–4 minutes, until well coloured, then turn and cook the other side for about 3–4 minutes. Take care not to overcook them – when done, they should feel spongy and be slightly juicy inside.

- Serve in toasted buns with sliced tomatoes, sliced red onions and Fresh Green Chutney.


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