Anjum Anand's chicken burgers

Enjoy an Indian-inspired twist on a mealtime favourite



Credit: VANESSA COURTIER

To celebrate National Curry Week, we've brought you an Indian-inspired twist on a mealtime favourite: the chicken burger.

Small, succulent chicken burger-like snacks are often served as appetisers with drinks in India. For a more substantial meal, they are sometimes wrapped in bread with sliced onions, tomatoes and herb chutney.

This tasty dish allows you to get your burger fix guilt-free. Low-fat chicken burgers cooked at home will give you a delicious dinner without the eyebrow-raising calories of those from restaurants or takeaways.

Preparation time: 30 minutes

Serves: 4

For the burgers:

  • 400g chicken mince
  • 2.5 inches of fresh ginger, peeled and finely chopped
  • 10g garlic (approximately 3 large cloves), peeled and finely chopped
  • 1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
  • large handful fresh coriander leaves and stalks, finely chopped
  • 1 heaped tsp salt
  • 3⁄4 tsp garam masala
  • 1 1⁄2 slices of medium-cut bread, crumbed
  • 1 egg
  • 1 tsp ground cumin powder
  • 1 tsp lemon juice
  • 1-2 green chillies (optional), de-seeded and chopped
  • 1 tbsp vegetable oil, plus extra for oiling the baking sheet

To serve:

  • 7 tbsp light mayonnaise
  • 2 tbsp fresh coriander leaves, chopped
  • 2 tsp fresh mint leaves, chopped
  • 1-2 tsp lemon juice, or to taste
  • salt, to taste
  • 1⁄4-1⁄2 tsp black pepper, or to taste
  • 4 burger buns, halved
  • lettuce leaves, shredded
  • 1 beef tomato, sliced

1 Mix together all the ingredients for the burgers. Allow the mixture to rest for 10 minutes in the fridge. Preheat the oven to 200°C/400°F/gas mark 6.

2 Mould the mince into four burgers and place on an oiled baking sheet. Cook for 10 minutes, turning halfway through.

3 Meanwhile, mix the mayonnaise with the coriander and mint leaves, lemon, salt and pepper. Warm the burger buns in the oven for the final two minutes of the burger's cooking time.

4 Place a small handful of the lettuce on the bottom of each bun with the sliced tomato and onion rings and a good dollop of the herbed mayonnaise. Top with the hot burgers and finish off with the top half of the bun. 

The Chicken Burger recipe is adapted from Anjum Anand's 'Indian Food Made Easy' (Quadrille, £14.99). For more on Anjum, please visit anjumanand.co.uk


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