Indian Chicken Keema Burger with Pickled Veggies

Indian Chicken Keema Burger with Pickled Veggies

By Anadi Misra · Updated Apr 16, 2026 · originally published Aug 2, 2021

If you follow me on Instagram, you know that I love to make burgers so often! I think it’s the meal I make most in a week. I can have up to four burgers a week I think, if not more! As much as I love pizza, if you ask me what I’d like for a fast food meal, it’s gonna be burgers and fries. In fact, even at a restaurant I’ll go for burgers and fries. From a California Grilled Chicken Burger to a Classic American Cheeseburger, and in terms of vegetarian burgers I love the Indian-inspired McAloo Tikki Burger and Crispy Paneer Burger.

I have to admit, my favorite cookbook that I have in my collection is The Ultimate Burger by America’s Test Kitchen. That book has helped inspire me so much make some exciting burgers! I still have not been anywhere near cover to cover from that book, so I have so much to try! This was a great Christmas gift a few years back, and I still have lots to explore. If you’re looking for a gift idea, any burger lover out there is going to love this one!

This Indian Chicken Keema Burger with Pickled Veggies is going to take an awesome spin to your perception of a chicken burger. We’ve got a juicy minced chicken patty, known as keema, with some classic Indian spices. We’ve got an extra little touch to this burger to add even more juiciness and a bit more heat… you’ll have to read on in this post to find out what it is!

This spicy masala burger also goes so well with pickled vegetables, which I’ll also be showing you how to make in this recipe.

By the way, this burger was part of my #mycookingjourney2021 collaboration on YouTube, where I’ve challenged all YouTubers - myself included! - to try new Indian recipes and create some fusion dishes! This definitely was a success! If you’re reading this at the time of writing and have a YouTube channel, then I encourage you to participate! Otherwise, you should still get out of your comfort zone:) Make sure to subscribe to my channel and watch the video at the bottom of this post to follow along with the recipe and see the entire process of how to make it!

Ready to have a life changing Indian masala chicken burger? Then let’s get to it!

Why Make Indian Spiced Chicken Keema Burgers?

Oh gosh, why NOT make these burgers! These burgers are absolutely a delight not only for barbecue season but for any time! Let’s go over why these Spiced Chicken Burger with Pickled Veggies are the perfect lunch or dinner:

• Minced chicken is a great source of protein and is the minced meat that’s lowest in terms of fat content. A 4-ounce portion of raw minced chicken has 6 grams of fat compared to 8 grams of fat in ground turkey, 11 grams of fat in the leanest ground beef and in ground pork. If you’re looking to cut calories, then chicken mince is the way to go (source: The Spruce Eats)
• Although chicken and turkey burgers have a bad rap for being dry and bland, these Indian spiced chicken patties are the furthest from those descriptions! These are going to be soft, fluffy, and juicy patties. We’ll add a nice sear pan-searing our patties
• The patties only take about 5 minutes to prepare and cook quickly!
• These spiced chicken patties are meal-prep friendly and can easily be stored and frozen!
• It’s a fun fusion meal, combining the American favorite of a basic burger with an Indian twist! Who doesn’t love fusion food!

Tips for Juicy Indian Chicken Keema Patties

• The pickling solution can be reused 2-3 times. You can make the pickling solution in bulk, so it is always ready when you need it.
• If you are unable to find Panko breadcrumbs, you can toast a slice of bread and finely chop it and then make the mince. It will be great!
• While making the patties, ensure that the portions are tightly packed and have no cracks once you have flattened it to a patty.
• Make sure the pan is very hot to get a great sear. Browning adds a lot of flavor.

Tools Needed

• Mixing bowl
• Nonstick pan
• Spatula
• Whisk
• Cutting board
• Paring knife
• Baking sheet
• Bamboo skewer

Ingredients for Indian-style Chicken Burger

For the Chicken Patties

These Indian-spiced chicken patties are inspired by my Juicy Chicken Keema Masala recipe. I recommend you try that out to enjoy as a curry, to use in Keema Parathas, or add some potatoes and transform this into an Aloo Keema Sandwich!

• Minced chicken: Ground chicken is our main protein for the patties. If you can’t find ground chicken, ground turkey will work just fine.
• Green chilies: Optional, but if you want to make your patty on the spicy side, then I recommend you add it. I use Thai green chilies, but you can also use Serrano chilies or a jalapeño pepper.
• Essentials: Ginger, garlic, lime juice, and fresh cilantro will make the patties fresh and fragrant.
• Panko breadcrumbs: Because turkey and chicken are dry, the breadcrumbs help the patties hold their shape. It will add fluffiness, crispiness and body to the burger.
• Ground spices: We will be using a red chili powder (deggi mirch), ground coriander, turmeric, garam masala and salt to taste.
• Chorizo sausage: Now this is what makes this burger unique indeed! When I first tested this, I just so happened to have chorizo sausage on hand, and I needed to finish it. Chorizo will release its grease into the patty when cooking, keeping the burger moist. The second time I made this, I forgot that I didn’t have chorizo on hand to add it in the patty. Trust me, it did make a difference, I was really missing the chorizo in here! So I really recommend it!

For the Pickled Veggies

This is what we’ll need to make the pickled veggies:

• Essentials: Vinegar (any kind), water, and sugar will be used to make our mixture for the pickled veggies. Salt can be added optionally.
• Vegetables: Today I’ll be pickling onions and cucumber. Thinly slice the onions and make ribbons with the cucumber.

The Other Ingredients

Here’s what else we’ll need for our burgers!

• Olive oil: Used to cook the patties. Olive oil will help give a nice sear on your burgers.
• Buns: Well, duh! Can’t have a burger without buns, unless you have a protein-style burger. Sorry, but I’m a bread lover, and for me a burger isn’t complete without an excellent bun. For this burger, I used awesome potato buns from my local grocery store. They were super soft and delicious! I like to toast my buns on a tawa pan with butter. You can also toast your buns in a toaster or warm them up in the oven.
• Other veggies: I’ve also got tomato and lettuce. We’re keeping the rest simple here so the pickled veggies can shine and to really be able to enjoy the flavors coming from the chicken patty.
• Sour cream: This changes things up from mayo! I love adding sour cream to my burgers. It’s quite refreshing and not too heavy and doesn’t have too strong of a taste, so this nicely complements the pickled veggies and the aromatic chicken patty. If you don’t have sour cream, a great substitute would be plain yogurt.

How to Make Spiced Chicken Burger with Pickled Veggies

How to Make the Patty

Combine all ingredients for the chicken patties except the oil and mix well to make the patty mix.

1. Divide the mince to 4 equal portions for 1/4 lb burgers. Form it into a ball while compressing it, and then flatten it out into a thick disc and neatly tug the edges to form the patties. Repeat with the rest of the portions
2. Heat a grill pan/frying pan on medium heat for the burgers.
3. Lightly oil the pan and place the patty on the pan. With the back of a spoon/your finger, make a deep indent in the center of the patty. This is going to help prevent the patty from puffing up into a ball. Cook for about 4-5 minutes.
4. In the meanwhile, heat another pan on medium heat to toast the burger buns.
5. Add a bit of olive oil or butter on the other pan and toast the buns until golden brown. Alternatively, you may toast the buns under an oven broiler or a toaster in bagel mode.
6. Flip the patty and continue cook on the other side for 4-5 minutes or until cooked thoroughly. Note: If you want a cheese burger, add a slice of cheese once you flip the burger.

How to Make the Pickled Veggies

1. Peel the cucumbers with a Y-peeler or traditional peeler and thinly slice the onions.
2. Combine water, vinegar, sugar and salt and whisk well until the solids are dissolved.
3. Add cucumber and onions in pickling liquid and let the veggies pickle for at least 45 minutes-1 hour.

How to Assemble the Burger

1. To assemble the burger, add sour cream or yogurt on either side of the buns. Break and bend the lettuce to fit the bun, and the chicken patties, followed by some slices of tomato and pickled vegetables. Close the burger with the top bun and secure with some bamboo skewers.
2. Serve hot and enjoy!

What to Serve with Indian Chicken Keema Burger

Well to me the ultimate answer is French fries! I have three French fry recipes, so you can follow the recipe you want depending on your mood, how many fries you’re making, and what equipment you have available to you!

• Oven Baked Homemade Crispy French Fries
• Air Fryer French Fries
• Restaurant-Style Deep Fried French Fries

For a lighter side, you could make my Grilled Chicken Caesar Salad or my Quick & Healthy Creamy Coleslaw - it doesn’t have mayo!

Storing & Freezing Chicken Patties

To freeze your spiced chicken patties, once they are covered in parchment paper, cover with plastic wrap and transfer into a plastic bag. You can store these raw chicken patties in the fridge for up to 3 days and in the freezer for up to 4 months.

Defrosting Chicken Patties

To defrost your Indian spiced chicken patties, take them out of the freezer and transfer to the fridge. Allow them to defrost naturally overnight before the day you’d like to prepare them.

Sauce Swaps and Ways to Serve Your Keema Burger

The recipe finishes with a smear of sour cream or yogurt on the buns, but the sauce is easy to make your own. For a little heat, whisk a spoonful of sriracha into mayonnaise for a quick sriracha mayo, or reach for plain mayonnaise if you'd rather keep things mild. A squeeze of fresh lemon juice over the pickled cucumber and onion brightens everything up right before you close the bun. Pile on the lettuce and tomato slices, add those tangy pickled veggies, and serve these juicy chicken burgers hot with a side of crispy French fries.

Keema Burger FAQ

How to Mix and Shape Juicy Keema Patties

Everything for the patty goes into one bowl, and the ground chicken mix comes together in about five minutes, so there is no need to work it hard. Combine the minced chicken with the grated ginger, minced garlic, chopped green chiles, cilantro, panko and the spice blend of deggi mirch, ground coriander, turmeric and garam masala, which is where the warm cumin and clove notes come from. Stop mixing the moment it looks even. Overworking ground poultry packs it tight and costs you the soft, fluffy texture these burger patties are known for.

Divide the mixture into four equal portions for quarter-pound homemade burgers, compress each one into a ball, then flatten it into a thick disc and tuck the edges so there are no cracks. Cracked edges are exactly where patties split in the pan. Press a deep dimple into the center with the back of a spoon or your finger, which is the single step that stops the patty from puffing into a dome as it cooks.

A few swaps are worth knowing. Ground chicken made from thighs, or any dark meat blend, carries more fat than breast meat and gives you noticeably juicier burgers. Gluten-free panko and gluten-free buns make the whole burger gluten-free without changing the method. And if you want a tangier, more street-food finish on these spicy chicken burgers, a pinch of chaat masala over the cooked patty is a common Indian addition, though it is not in my base recipe. The chorizo, on the other hand, I would keep exactly as written.

Heat, Timing and Internal Temperature

The patties go onto a lightly oiled grill pan or frying pan over medium heat and cook for about 4 to 5 minutes on the first side before you flip. If the pan has not given you any color by then, nudge it up to medium-high heat. Browning is where most of the flavor lives, and a shy pan leaves you with a pale, steamed patty instead of a seared one.

Ground chicken is the one thing I do not cook by the clock. Take the patties to an internal temperature of 165 F, checked with an instant-read thermometer pushed into the thickest part, which is the safe temperature for all ground poultry and also the point where the patty is cooked through without drying out. Let them sit on a tray for a minute or two before you build the burger so the juices settle back into the meat rather than running into the bun.

The same rule travels. These cook well on an outdoor grill or in an air fryer if you would rather not use a pan, and because both run hotter than a stovetop you should check the temperature rather than the timer. One more small thing: if you have the time, park the shaped patties in the refrigerator for 15 to 20 minutes before cooking. Cold patties hold their shape far better when they hit a hot pan.

Toppings for Masala Chicken Burgers

Assembly runs from the bottom bun up: sour cream or yogurt on both cut sides, lettuce bent to fit, the patty, tomato slices, then the pickled cucumber and onion, and finally the top bun with a bamboo skewer through it. Starting from the bottom bun with something creamy is what keeps the bread from going soggy under a hot patty.

• Classic toppings behave exactly as you would expect here, including a slice of cheese melted onto the patty right after the flip, ketchup for the kids, and a few extra pickled onions for anyone who wants more bite.
• Mint chutney is the pairing I reach for most. It is the natural Indian counterpart to a masala patty and it cuts straight through the richness the chorizo adds.
• A swirl of sriracha sauce stirred into the yogurt gives you heat without opening another condiment jar.
• Swap the lettuce for baby spinach if that is what is in the fridge. It wilts pleasantly under the warm patty instead of going limp and watery.
• For a lighter plate than French fries, a quinoa and cucumber salad on the side keeps the whole meal in the same fresh, pickled register.

Tag your makes with #cookingwithanadi