Café Style Smoky Chicken Burger
I am all in for juicy home made burgers and if it is made ahead of time, aaah the perfect treat on a lazy day! I prefer making my burger patties at home, as we know what goes into our body and helps us play with flavors. One among my favorite burger flavors is the Smoky chicken burger, the smokiness coming from the smoked and powdered Paprika is a game changer. It has a sweet, tangy and a hint of spicy tone to it. To help the flavors shine through I like to add Jalapeño slices to the final burger, which adds to the spiciness and tanginess. And the sauce with crispy fried onions is what brings the chicken burger alive with flavors!
This is one of the recipes I invented really long back. A time, when I started playing with flavors and textures, kept trying different variations until I was satisfies with the final outcome. There are a gazillion recipes on the net, but I tell you this one is a must try, I promise! Just make sure you don't over cook orundercook your chicken burger patties. This recipe is one of my inventions that I am smug about because it takes a lot of tries to nail one recipe, I am proud of this one!
Well, one of the first impressions from my siblings when I made this was, this is better than the one's you get in expensive restaurants and cafés. What better feedbacks can one expect from a burger recipe invention. :D
I add the coriander leaves its roots, as the flavor of coriander leaves are very strong and fragrant at its roots.
Ingredients: (makes 6-7 patties)
- 500 gms tender Chicken breasts, cubed
- Handful of Coriander Leaves with cleaned roots, chopped
- 2 small Garlic cloves
- Salt , as required
- 1/2 tsp Crushed black Pepper
- 1/2 tsp dried Parsley (you may use fresh)
- 1/4 tsp Oregano
- 1 tsp Smoked Paprika powder
- 1 tsp Onion powder, optional
- 1/4 tsp Red Chilli flakes
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Mayonaise
- Baking sheet/ Parchment paper
- 1 Ziplock bag
- 1 Onion, sliced thinely
- 1/4 Cup Vegetable oil
- Lettuce, preferably Ice berg lettuce
- Jalapeños, sliced
- 2 tbsp Unsatled butter
- 6 Burger buns, with sesame seed
- 5 tbsp Mayo
- 2 tsp Dijon Mustard (optional)
- 2-3 tsp Tomato ketchup
- 6 Cheddar Cheese Slices
Instructions:
- In a food processor/ chopper, add in cubes of chicken breast, chopped coriander leaves with roots, minced garlic cloves, salt, freshly crushed black pepper and spices like dried parsley, oregano, Smoked Paprika , Onion powder, Crushed red chilli flakes, and condiments like Soy sauce and Mayonnaise. Grind using the pulse function, not to a paste, but with small chunks of chicken pieces.
- Next prep your baking sheet into squares and set aside.
- Oil your hands and make golf ball sized balls of the chicken mixture and pat one ball at a time on one small square sheet of the baking sheet into a round patty and make an impression in the middle using your thumb.**
- Place another sheet of the baking sheet over the burger patty and repeat the process for all other 5 burger patties. Place in the freezer for future use.
- To make the café style burger, in a pan pour the vegetable oil and fry the sliced onion on medium high until golden and crisp (keep an eye after it starts browning as it burns very quickly, keep stirring to get perfect color)
- Thaw your burger patties for at least 10 minutes.*
- Chop your lettuce and set aside.
- In a grill pan, using the same oil that you used to fry your onions, place your burger patties and fry 4 minutes each side, for a total of 8 minutes and no more.
- Spread a tsp of butter in the insides of your burger bun and grill on the grill pan, whilst the patties get done.
- Let's make the sauce by mixing the Mayonnaise, Dijon mustard and Tomato Ketchup in a bowl and crumble the crispy golden onions and add to the sauce prepared.
- Onto the grilled burger patties, place the cheddar cheese slices and allow it melt while the flame is off.
- Now to the grilled buns, spread the onion sauce generously, place the chopped lettuce and the melted cheese burger patty, over that place the sliced Jalapeños and finally place the sesame seeded side of the bun. Serve with fries and ketchup!
Notes:
- Do not overcook the burger patties, as the patties would not be juicy and would turn hard.
- If you plan to make beef burger patties, you need not all the spices and condiments to the beef mince, rather salt, pepper, and smoked paprika would do, as beef has its own beautiful Smoky flavor.
- *If you thaw longer, the burger patties might stick to the baking paper, making it difficult for you to transfer to the pan for frying.
- **The impression in the middle is made as the middle part of the burger tends to thicken while cooking, this helps maintain its shape.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
