Last night we had a barbecue evening at our friend Priya and Jaideep’s home. It was really fun and he grilled fish and asparagus. But to start with we had some light chicken burgers. My contribution to the evening was preparing the burgers while Jaideep grilled them for us.
The burgers are light because I made them thinner than usual since we had so much more to eat after the burgers too. We used deli thins instead of hamburger buns.
The recipe is quite easy although I cheated and used some Shan masala. This masala has paprika, red chili, salt, coriander, mukh melon, papain, ginger, all spice, long black pepper, black pepper, cumin, black cumin, mace, clove, bay leaf, nutmeg, garlic and roasted chick pea carom. You could always try and make your own mix using all of some of these spices. Tell us how it turns out if you try it!
Makes 8 burgers
- In a large bowl combine 1lb ground chicken, 1 tbsp vegetable oil, 1/2 minced white onion, 2 minced garlic cloves, 1-inch grated ginger, 4 minced green chilies, juice of 1 lemon, 4 tbsp chopped cilantro, 1 egg, salt, to taste and 1/2 packet of Shan Seekjh Kabab mix.
- Form the burgers (approximately 4-inches in diameter) and coat in bread crumbs.Barbecue when ready to eat.
- In the meantime, make the mayo spread. In a blender, blend 4 tbsp low-fat mayonnaise, 1/2 cup cilantro, 1 tbsp Maggi Hot and Sweet sauce (or 1 tsp red chili powder) and 2 garlic cloves.
- Spread the mayo on lightly toasted Deli thins, layer with the grilled burger, add some salad leaves or lettuce and enjoy!Make them smaller if you like and serve them as pop burgers. Will work as a great appetizer.