New Delhi Chicken Burgers

I’m of the opinion that minced chicken is one of the most boring things in the world. This burger with Indian spices really makes chicken mince worth buying, and the boy will never say no to a burger of any kind.

500g chicken mince

1tsp cumin seeds

100g mushrooms

1 onion, grated

2tsp grated ginger

2tsp crushed garlic

2 green chillies, finely chopped

3tbsp chopped coriander leaves

Grated zest of a lime

2stp garam masala

Salt & pepper

Vegetable oil

Some Bhangra goes on the CD player for this Asian/British fusion. Just from the music coming from the kitchen, the boy knows he’s getting something spicy. He’s expecting curry and will be delighted when he sees it’s a burger.

Dry fry the cumin seeds until they start to crackle and then grind them up with a pestle and mortar. Chop the mushrooms up very finely. It’s really not worth getting the food processor out just for this.

From then on it’s incredibly simple – put everything except the oil in a mixing bowl and combine really well. I think you have to get your hands in rather than trying to do it with a wooden spoon. It’s quite satisfying! Refrigerate for an hour so it can firm up.

Form into about 6 burgers, by rolling the mixture into balls and then flattening them out.

Fry in the oil until cooked through – probably 4 minutes each side. Let them rest for a couple of minutes while you assemble everything else you need.

Toast your buns. I’m letting the boy assemble his burger as he will have his own views on what ratios of things to use. We’re having the usual burger favourites – lettuce, sliced tomato and sliced red onion, with some Indian tomato chutney that we made last summer from our own tomatoes. And he is delighted it turned out to be burgers. When he’s well fed he gets snuggly. Good job it’s a great night for TV.