Get ready to ignite your taste buds with our sizzling creation – the Spicy Masala Chicken Burger! This Indian-inspired delight takes the classic chicken burger to new heights with its bold and aromatic spices. Bursting with fiery flavors, tender chicken, and zesty chutney, this burger is a perfect fusion of Western comfort food and exotic Indian cuisine. Join us as we dive into the details of this mouthwatering creation that will add a spicy twist to your burger repertoire.
How me make a SPICY MASALA CHICKEN BURGER :
To begin, gather and prepare all the necessary ingredients for the burger. Mix the essential spices and seasonings with the minced meat, allowing the flavors to meld for a while. Shape the mixture into a patty and proceed to either fry or grill it until it obtains a satisfying char and is cooked thoroughly. If desired, add a slice of cheese right before removing the patty from the heat, allowing it to melt over the patty. Assemble the burger by placing the cooked patty on a bun and topping it with a generous serving of lettuce, onions, and tomatoes. Enhance the experience with a dollop of spicy sauce for an extra kick of flavor.
Serving suggestion for SPICY MASALA CHICKEN BURGER:
Pair your Spicy Masala Chicken Burger with classic French fries a timeless combination that offers both satisfying flavors and textures.
Spicy Masala Chicken Burger
Ingredients
- 500 grams 1 pound ground chicken or turkey
- 1/2 teaspoon ginger paste
- 2 teaspoons garlic paste
- 1 small bunch cilantro finely chopped
- 2 slices bread processed into bread crumbs
- 1 teaspoon Kitchen king masala a popular Indian spice blend
- 1/2 teaspoon chat masala another Indian spice blend
- 1/2 teaspoon fine salt more to taste
- A few cracks of black pepper
- 1 egg
- 1 teaspoon freshly squeezed lime juice
- Oil for shallow frying the burger patties
Ingredients for Sauce:
- 1 tablespoon mayonnaise
- 1 tablespoon tomato ketchup
- 1 teaspoon sriracha sauce adjust to your spice preference
- 1 small clove of garlic grated
- A few chopped cilantro leaves
- 1/4 teaspoon honey
Other Burger Components:
- 4 burger buns
- 2 large tomatoes sliced crosswise
- 1 large onion sliced into rings
- 1 slice of pepper jack or any cheese slice
Instructions
- In a mixing bowl, combine the ground chicken or turkey with ginger paste, garlic paste, finely chopped cilantro, bread crumbs, Kitchen king masala, chat masala, salt, black pepper, egg, and lime juice.
- Mix everything together until well combined. If the mixture feels too wet, you can add a little more bread crumbs to bind it.
- Divide the mixture into 4 equal portions and shape each portion into a burger patty.
- Heat some oil in a pan over medium heat for shallow frying the burger patties.
- Carefully place the patties in the hot oil and cook for about 4-5 minutes per side or until they are cooked through and nicely browned on the outside.
- Top the patty with a slice of cheese, cover it with the lid, and cook on low flame until the cheese is melted.
- While the patties are cooking, prepare the sauce by mixing together mayonnaise, tomato ketchup, sriracha sauce, grated garlic, chopped cilantro, and honey in a small bowl. Adjust the sriracha sauce according to your desired level of spiciness.
- Once the burger patties are cooked, remove them from the pan and drain any excess oil on a paper towel.
- Slice the burger buns in half and lightly toast them if desired.
- Assemble the burgers by spreading the sauce on both halves of the burger buns.
- Place a cooked patty on the bottom half of each bun.
- Top the patty with a tomato slices, and onion rings.
- Cover the burgers with the top half of the buns.
This Spicy Masala Chicken Burger is not for the faint of heart. It’s for those who love to embrace the heat and crave a burst of intense flavor. The combination of spices in the chicken patty creates a fiery sensation that lingers on your taste buds, leaving you with a satisfying kick. The heat is balanced by the cooling effect of the chutney, creating a harmonious balance of flavors that keeps you coming back for more.
