Mumbai-Style Chicken Burger by Cyrus Todiwala

November 16, 2016

Mumbai-Style Chicken Burger by Cyrus Todiwala

INTRODUCTION

As far as I am concerned, Mumbai - a melting pot of cultures, religions and cooking - is the food capital of India, especially street food. Of course, 'burger' is not the word locals use for this snack; kavaab, kebab, cutlet or pattie are all more likely.

INGREDIENTS

Makes: 4 medium-sized or 8 small burgers

FOR THE BURGERS

  • 500 grams chicken leg meat
  • 4 - 5 cloves garlic (coarsely chopped)
  • 10 - 15 sprigs fresh coriander
  • 30 - 40 leaves fresh mint with stems
  • 5 centimetres piece of fresh root ginger (peeled and coarsely chopped)
  • 2 finger-type fresh green chilli
  • 1 teaspoon Spice Kitchen garam masala (see below)
  • 1 teaspoon Spice Kitchen ground cumin
  • 1 teaspoon Spice Kitchen ground coriander
  • ½ teaspoon Spice Kitchen ground turmeric
  • ½ teaspoon Spice Kitchen red chilli powder
  • 1 teaspoon lime juice
  • 3 slices white bread (crusts removed)
  • extra-virgin rapeseed oil for griddling (optional)
  • salt

TO SERVE

  • 4 - 8 split and toasted soft white burger buns
  • tomato (sliced)
  • red onion (sliced)
  • chutney

METHOD

  1. Remove all the sinew and gristle from the chicken, but keep the fat attached. Cut into small pieces. Mince the chicken in a blender and add garlic, fresh herbs and chillies through it and into a bowl.
  2. Add all the ground spices and the lime juice and knead well.
  3. 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.
  4. Light a barbecue or heat an oiled griddle pan until very hot.
  5. 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.
  6. Serve in toasted buns with sliced tomatoes, sliced red onions and chutney.




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