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Chicken Chop Burger

The popular chicken chop stacked up and made into a burger is something you must try as it is deliciously irresistible! This is a Sanjeev Kapoor exclusive recipe.

New Update
Chicken Chop Burger

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Main Ingredients Chicken keema, Potatoes
Cuisine Indian,Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken Chop Burger

  • 300 grams Chicken keema
  • 4-5 large Potatoes , boiled, peeled and mashed
  • 4 Burger buns
  • 2 tbsps + for shallow frying Oil
  • 1 medium Onion , finely chopped
  • 1 tablespoon Ginger-garlic paste
  • to taste Salt
  • 1/2 teaspoon Red chillli powder
  • 3/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 teaspoon Garam masala powder
  • 3 Eggs
  • as required Bread crumbs
  • as required Mint mayo
  • as required Fresh romaine leaves
  • as required Onion slices
  • as required Tomato slices

Method

  1. To make the stuffing, heat oil in a non-stick pan, add onion and sauté till golden brown. Add ginger-garlic paste and mix, saute for a minute.
  2. Add chicken mince and salt, mix well and sauté on high heat for 4-5 minutes.
  3. Add red chilli powder, ¼ tsp turmeric powder, coriander powder and mix well. Add coriander leaves and mix well. Cook for 4-5 minutes.
  4. Add garam masala powder and mix well. Cook for 1-2 minutes and take the pan off the heat. Allow to cool.
  5. To make the covering, take potatoes in a large bowl. Add remaining turmeric powder and salt and mix well.
  6. Take a portion of the potato mixture in your palm, flatten and make a cavity in the centre. Stuff with a portion of the chicken mixture in it and bring the sides to the centre and seal. Gently flatten to shape like a patty.
  7. Break the eggs into another bowl, add salt and whisk with a fork and set aside. Take bread crumbs in a shallow bowl, add salt and mix well.
  8. Dip each patty into the egg mixture and roll in breadcrumbs. Repeat one more time and shake off the extra breadcrumbs.
  9. Heat sufficient oil in a non-stick shallow pan, place the patties and shallow fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper.
  10. Halve the burger buns horizontally, spread a little mint mayo on the bottom half of each bun, place a few romaine lettuce leaves. Place a patty on top. Place a few onion slices and tomato slices and sprinkle salt. Spread mint mayo on the top half of each bun and place it on top of the tomatoes.
  11. Insert a toothpick in the centre of each burger to secure it. Serve immediately.
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