By Anadi Misra ·
About this recipe
Spiced Indian Chicken Keema Burger topped with tangy pickled veggies. Juicy, bold, and packed with flavor — the ultimate fusion burger for lunch or dinner.
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We’re in August now and summer is coming to an end. Well, I guess it depends where you are. In Canada, the end of summer sadly is near! I love summer for the barbecuing - even though I don’t barbecue, I do love whipping up summer favorites at home regardless! What screams summer more than a good burger with some French fries?
By Anadi Misra ·
By Anadi Misra ·
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 favourite 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!
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:
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!
This is what we’ll need to make the pickled veggies:
Here’s what else we’ll need for our burgers!
Combine all ingredients for the chicken patties except the oil and mix well to make the patty mix.
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!
For a lighter side, you could make my Grilled Chicken Caesar Salad or my Quick & Healthy Creamy Coleslaw - it doesn’t have mayo!
Yes, you definitely can! I would recommend you prepare the patties ahead of time and store in the fridge or freeze for later use. These burgers are excellent for meal prep because you can make many patties at a time, and simply take the patties out of the fridge and cook and assemble your burger when ready. If you’re making plenty of patties for a gathering, then you can make your patties ahead of time, and when it is time to serve your guests, cook away!
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.
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.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Recipe by Anadi Misra
Spiced Indian Chicken Keema Burger topped with tangy pickled veggies. Juicy, bold, and packed with flavor — the ultimate fusion burger for lunch or dinner.
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15 min
Prep
12 min
Cook
45 min
Rest
1 hr 12 min
Total
4
burgers
medium
Level
Tap any quantity to scale
Combine all ingredients for the chicken patties except the oil and mix well to make the patty mix.
Combine all ingredients for the chicken patties except the oil and mix well to make the patty mix.
Divide the mince to 4 equal portions for 4 oz 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
Divide the mince to 4 equal portions for 4 oz 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
Heat a grill pan/frying pan on medium heat for the burgers.
Heat a grill pan/frying pan on medium heat for the burgers.
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 centre of the patty. This is going to help prevent the patty from puffing up into a ball. Cook for about 4-5 minutes.
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 centre of the patty. This is going to help prevent the patty from puffing up into a ball. Cook for about 4-5 minutes.
In the meanwhile, heat another pan on medium heat to toast the burger buns.
In the meanwhile, heat another pan on medium heat to toast the burger buns.
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.
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.
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.
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.
Peel the cucumbers with a Y-Peeler or traditional peeler and thinly slice the onions.
Peel the cucumbers with a Y-Peeler or traditional peeler and thinly slice the onions.
Combine water, vinegar, sugar and salt and whisk well until well the solids are well dissolved.
Combine water, vinegar, sugar and salt and whisk well until well the solids are well dissolved.
Add cucumber and onions in pickling liquid and let the veggies pickle for at least 45 minutes-1 hour.
Add cucumber and onions in pickling liquid and let the veggies pickle for at least 45 minutes-1 hour.
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.
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.
Serve hot and enjoy!
Serve hot and enjoy!
493
Calories
30g
Protein
30g
Carbs
27g
Fat
2g
Fiber
14g
Sugar
2442mg
Sodium
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Tested & written in Anadi’s kitchen
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