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Spicy Chicken Burgers
8
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Ingredients
- 1 heaped teaspoon cumin seeds
- 100g mushrooms
- 500g minced chicken
- 1 onion, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
- 2 teaspoons Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated ginger
- 2 tsp crushed garlic
- 1–2 green chillies, deseeded if you like, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 3 tablespoons Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
- Finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated zest of 1 lime
- 2 teaspoons garam masala
- Salt
- Freshly ground black pepper
- Vegetable oil
Method
How to make Spicy Chicken Burgers
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.
Blitz the mushrooms in a food processor. Put all the ingredients except the oil into a mixing bowl, Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please knead well and combine thoroughly. Cover and refrigerate for 30 minutes or so. Divide into eight portions and form each into a burger shape.
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.
Recipe courtesy of Reza’s Indian Spice by Reza Mahammad, published by Quadrille (£17.99, hardback). Photos © Martin Poole.
