I  grew up eating chicken burgers from Salt n Pepper in Lahore. As I grew older I skillfully upped my game to their stuffed chicken with pineapple sauce, but every time I go back, I still have a burger for old times sake. The last time I was lucky enough to devour such burger was over a year ago sadly, so I find myself missing it. This week I took it upon myself to crack their recipe, and I got it!

As is with all good recipes, you’ll be shocked at the simplicity of the ingredients. Everything is readily available, and if you run your kitchen like a Pakistani that misses all things Pakistan, you’ll definitely have all these ingredients in your house at all times.

Here’s what you’ll need for 6 burgers

1 pound boneless chicken cubes

1/2 cup green onions

1/4 cup onions or shallots

1 Tblspn vinegar

1 tsp mustard 

1/2 tsp salt

1/3 tsp white pepper

1/3 tsp black pepper

1/4 tsp chilli powder

1/4 tsp chilli flakes

1/4 tsp garlic powder

1 slice of bread

2 Tblspn milk

1 egg

2-3 Tblspn corn flour

Burgers buns

thinly sliced tomato

3 Tblspn Mayo + 2 Tblspn ketchup

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Place the slice of bread in a plate and pour the milk over, letting it soak in. Add your chicken, green onions, onions, vinegar, mustard and spices to a food processor. Blitz 4-5 times. Then add the soaked bread and egg and blitz until everything is mixed into a paste like mixture. Remove to a bowl and add in the corn flour. Mix well and refrigerate for at least 1 hour, but 2-3 hours is better.

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Heat some oil in a frying pan. Divide the chicken mixture into 6 portions and shape into kababs. Pan fry on a medium flame for 3-4 minutes on both sides. Toast the burgers buns in a little butter. Mix the mayo and ketchup together. Spread the mayo mixture on both sides of the bun and layer a burger patty in between with sliced tomatoes. That’s all there is between you and a delicious salt n pepper burger!