Ground Chicken Burgers
This Salt n' Pepper copycat burger recipe hits all the right notes! It tastes just like the one you get in Lahore, if not better, and is super simpe to make. Make a batch and freeze these for an easy lunch or dinner option.
- 1 pound ground chicken or boneless chicken
- 1/2 cup green onions roughly chopped
- 1/4 onion roughly chopped
- 1 slice bread
- 1 tbsp milk
- 1 tbsp vinegar
- 1 tsp mustard paste
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp chili flakes or chili powder
- 1/2 tsp garlic powder or 1 clove crushed garlic
- 1 egg
- 2 tbsp corn starch
- 1/4 cup mayonnaise
- 3 tbsp ketchup
- 1/4 tsp black pepper
- salt to taste
- 1 tsp sriracha optional
- 6 burger buns
- 1 cucumber sliced
- 1 tomato sliced
- sliced cheese optional
Add the green onions, onion, bread and milk to your food processor. Pulse till finley chopped. Then add the chicken, seasoning, vinegar and mustard. Pulse till everything is finely chopped and creates a paste.
Tranfer the chicken mix to a medium bowl and add the egg and corn starch. Mix until combined, then cover and refrigerate for 30 minutes. (You can keep this mix in the fridge for up to 2 days uncooked)
Heat a little oil in a frying pan and dollop 2 tabslepoons of mixture per patty. Flatten out with your spoon to create a circular shape. The mixture is too soft to shape with your hands. You will get 6-7 patties out of this recipe. Fry on both sides for 3 minutes, or until golden brown.
In a small bowl mix the ingreidents listed under sauce. You can omit the sriracha if you want to cut the spice. Mix till smooth.
To assemble the burgers, spread a tablespoon of sauce onto the burger bun, Place the cheese and burger patty n top. Add your fresh vegetables and top with the burger bun. Serve immediately.
Variations. I sometimes make these int smaller patties and make sliders. They're great for serving at backyard parties and picnics. These burgers are very kid friendly as well.
If you're out of green onions you can just use 1 medium onion or 2-3 shallots in it's place. Red onions works in this as well.
Substitutions. I always sue chicken breast for these. You can use chicken thighs or remade ground chicken. Still run the chicken through the food processor if you're using ground chicken.
Freeze them. Make a double or triple batch and cook them. Cool completely, then transfer to a freezer safe air tight container and freeze for up to 1 month. Just microwave till warmed through before using. The uncooked mix can last in the fridge for up to 2 days. Cook within 2 days of making this mixture.