The game changer is making your own chicken keema (mince) mixture using chicken thighs, but you could very well use ground chicken!
Indian Burgers
Desi burgers or indian style burgers and sandwiches are truly a burst of indian flavors! The inclusion of hot & fragrant south asian spices like garam masala, coriander powder and cumin is the highlight giving the non vegetarian or veggie burger patties a distinct flavorful taste. The burger patties are either vegetarian (paneer or potato) or non vegetarian (chicken, mutton or lamb). For the sauce, usually we use green chutney or tamarind chutney or sauces made with dahi (yogurt). Sometimes, I use laadi pav( yeasty indian style dinner rolls) instead of buns.
My Chicken Keema Burger Recipe
I make chicken patties by grinding boneless skinless chicken thighs at home. They are super flavorful and juicy! These indian style chicken patties are also so good on their own! You could eat them with a salad or tucked inside a wrap (cue - use parathas). For the sauce, I slather spicy green cilantro chutney on the buns. I also add sriracha mayo (made simply by mixing sriracha and mayonnaise). These are spicy! Chaat Masala- It wont be a true blue masala chicken burger unless some sort of masala (spice blend) goes in, right? I sprinkle chaat masala, hot & tangy spice blend- just the perfect final flourish.
Why Grind Your Own Chicken Keema
Up until a couple year ago, I used ground chicken to make chicken burgers. However, ever since I started grinding my own keema, I feel that my burgers started tasting better. “Keema” is anything minced- be it vegetables, chicken, mutton, lamb or paneer. Chicken thighs have rich flavor and tender, juicy meat. They make the burger patties taste meaty and moist. They absorb the flavors of spices remarkably well and the burgers get amazing bold and complex flavors. Roughly chop the skinless & boneless chicken thighs in 3-4 large pieces. Don’t trim the fat. Fat = flavor. We want the fat, it will keep your chicken patties from turning dry . I use my food processor fitted with metal blade. You could use meat grinder if you own one. That said, when you are in rush or don’t want to grind the chicken, simply use a ground chicken from the store. It works just as beautifully.
Why I love this Recipe
Makes delicious and incredibly juicy burgers Great texture of chicken patties -We grind our own keema and I dont make it too fine, the texture is amazing! Easy & Mess Free- The chicken patties mixture comes together in a food processor. You dont have to smush or mix using hands. Homemade burgers allow a lot of room for experimentation and I can add my favorite flavors. Customizable to personal preference - Use ground turkey in this recipe. You could adjust the spices to your liking. If you want, use curry powder instead of garam masala for a curried chicken flavor. De seed the chillies or skip them.
Ingredients
Boneless Chicken Thighs or Ground Chicken- I prefer using dark meat for the chicken patties, but you could use a mix of chicken breasts and thighs. Green Herbs - Scallions, Cilantro & Mint (if you wish) Spices - Red Chilli Flakes, Garam Masala Powder, cumin powder, and black pepper powder, salt Green Chilies - I use indian green chillies that are quite sharp! You could purchase them at most indian grocery stores. Else use serrano peppers. Egg - Acts as a binder and prevents patties from falling apart. Other Ingredients - Garlic, Ginger, Lemon Juice or lime juice Parmesan Cheese - Adds a wonderful salty tang and helps in keeping the chicken patties moist. If you dont have parmesan cheese, use cheddar or mozzarella cheese also tastes great! To cook - I use avocado or olive oil for frying the patties. To Assemble- Burger buns, red onion, tomato slices Sauces - Green Chutney and sriracha mayo (sharing recipe in recipe card)
For Sriracha Mayo
Mayonnaise & Sriracha
How To Make Spicy Indian Chicken Burgers
Make The Chicken Keema Mixture
Shape The Chicken Patties
Tip #1 - Shape the patties keeping in mind that they will slightly shrink in size and become thicker when you cook them. Tip #2 - Once you have shaped the patties, if you want you can freeze them for later use. Freeze the patties individually on the parchment for 5-6 hours. Once frozen, peel off the parchment and store in a ziplock bag for a month.
Cook Chicken Patties
Tip #3 - To check if the patties are done you could use a instant-read thermometer. Chicken should reach an internal temperature of 165°F (74°C). Or slightly press the patties in the center using your finger, they will feel soft & firm and the juices will run clear. Tip #4 Resting allows the juices to redistribute within the chicken patty, resulting in a juicier burger.
Assemble Chicken Burgers
Sriracha Mayo
To make sriracha mayo, simply mix mayonnaise, sugar, garlic powder and sriracha sauce in a small bowl.
Recipe Tips
Avoid Using Lean Chicken - Best thing is to grind chicken thighs however, if buying, dark meat ground chicken yields a juicer burger. Chill the Chicken Keema Mixture- After mixing , let the mixture chill in the refrigerator for about 30 minutes. This helps the flavors meld and cold mixture is easier to shape into patties. Pre heat the Pan - This makes sure that the patties get a nice sear. If you add the patties on a relatively cold pan, they will steam, lose juices and turn dry. Use Curry Powder - If you want a pronounced curried chicken flavor, instead of garam masala add 1.5-2 teaspoon of curry powder to the chicken mixture. Choose Sauces and Toppings as you like - I am sharing how I like to build chicken burgers, however you can use hot sauce or chutneys (like mango chutney or yogurt sauce) and vegetables (baby spinach, avocados, or lettuce) to your liking. Make It Cheesy by adding pepper jack cheese or american cheese slices. Crispy Chicken Burger - To make crispy chicken burgers, coat the chicken patty on both sides in panko breadcrumbs and shallow fry on a pan or cook in air fryer at 375 F for 8-10 minutes, flipping midway.
