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