Grilled Chicken Burger (Tikka-Spiced Patties)
گرلڈ چکن برگر (تکہ مصالحے والی پیٹیاں)
Not every burger night has to mean deep frying. These chicken patties are made from mince mixed with grated onion, breadcrumbs and spices, then pan-grilled until browned and juicy. They're like a big, soft kebab in a bun, with a fresh mint mayo. Make a double batch and freeze the raw patties between sheets of paper for the fastest homemade burger you'll ever make.
- ⏱ Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Put the chicken mince, squeezed onion, breadcrumbs, egg, ginger garlic paste, chili powder, cumin, garam masala, salt, coriander and green chili in a bowl. Mix with your hands for 1 minute until sticky and evenly combined.
With wet hands, shape into 4 patties about 1.5 cm thick and slightly wider than the buns (they shrink). Press a shallow dip in the centre of each so they cook flat. Chill for 20 minutes to firm up.
Heat the oil on a or heavy pan over medium heat. Cook the patties for 5–6 minutes per side, without pressing, until browned and cooked through (75°C in the centre).
Mix the mayonnaise and green chutney. Toast the buns, spread with mint mayo, and fill with lettuce, a patty, tomato and onion.
Kitchen notes
Squeeze the grated onion well. Its water makes the patties soft and hard to flip.
To freeze: stack raw patties between squares of baking paper in a box. Cook from frozen over medium-low heat, 8 minutes per side.
For children, leave out the green chili and serve with plain mayo and ketchup.
A burger without the fryer
Fried burgers are a treat, but a grilled chicken burger can be an everyday dinner. Pan-grilling uses a couple of spoons of oil, and the patties are packed with flavour from the same spices that go into chicken tikka. With lettuce, tomato and onion, it’s a complete meal in a bun.
Keeping chicken patties juicy
Chicken mince is lean, so it dries out easily. Thigh mince is juicier than breast. Grated onion adds moisture and sweetness (squeeze it so it doesn’t make the mix soggy), breadcrumbs soaked by the egg hold the juices in, and cooking over medium rather than high heat lets the centre cook before the outside burns. Never press the patties with the spatula while they cook.
Batch and freeze
A double batch takes only a few minutes longer. Freeze the raw patties separated by baking paper, and you have the base of a quick dinner or lunch box meal ready to go. They also make excellent chicken mayo sandwiches the next day.
Serving
Serve with oven chips, a simple salad or coleslaw. For a crispier treat, try the zinger burger; for beef, the smash burger.
Questions people ask
My patties fall apart. What went wrong?
The mixture was too wet or wasn't chilled. Squeeze the onion, add a spoon more breadcrumbs, chill the patties, and don't flip until the first side is well browned.
Can I bake them?
Yes. Brush with oil and bake at 200°C for 18–20 minutes, turning once.
Nutrition (estimate, per serving)
- Calories
- 480
- Protein
- 32 g
- Fat
- 22 g
- Carbs
- 38 g
