GOURMET CHICKEN BURGER

Everyone loves a juicy burger. A mediocre burger can turn into something special with just a little bit more effort…

For the Burger Patti:

150g Mince- Chicken or beef

1 Shallot or Red Onion

1 Teaspoon Chilli Flakes

1 Teaspoon Mustard Powder

2 Apricots

2 Tablespoons of Cheddar Cheese

Salt and Pepper to Taste

For the Mayonnaise:

2 Egg Yolks

2 Tablespoons Lemon Juice

150ml Olive Oil

1 Tablespoon Honey

1 Teaspoon Mustard

Pinch of Salt and Pepper

For the Tomato Chutney:

2 large Tomatoes

100ml Water

2 Tablespoons Vinegar

1 Tablespoon Brown Sugar

1 Tablespoon Tomato Paste

Olive Oil

Salt to Taste

For the Crispy Fries:

2 tablespoons Flour

1 Teaspoon Mustard Powder

1 Teaspoon Chilli Flakes

1 Cup Water

The Chicken Patti

Take a handful of minced chicken and form a patti, the size of your palm. To it add a teaspoon of mustard powder, chilli flakes, finely chopped onions, salt, pepper and a handful of cheddar cheese. Mix well and form into a decent size patti.

The Gourmet Touch

Finely chop an apricot. Make a cavity in the center of the patti and stuff the chopped apricot into it. Conceal it well and restore the original patti shape. Apples can also be added, but after cooking them slightly so that they are soft enough.

Mayonnaise

Separate two egg yolks from the whites and set them in a bowl. With the bowl firmly fixed to the surface, whisk the yolks vigorously while simultaneously adding olive oil in a thin stream. Whisk at all times till the yolks and olive oil have combined well. Add a dash of lemon juice and season well with salt and pepper. At this point a tablespoon of honey can also be added or similarly mustard paste too. Once done refrigerate so that the mayo comes together.

Tomato Chutney

Roughly chop two tomatoes. In a pan heat up a couple of tablespoons of olive oil and transfer the tomatoes to the pan. Cook for a bit and then add about 100ml of water, a splash of vinegar, a heaping teaspoon of brown sugar and a tablespoon of tomato paste. Continue cooking on a medium flame. Gradually the water evaporates and the tomatoes start to break down. As the water reduces keep adding more till the tomatoes are reduced to almost a pulpy mash, an indication that the chutney is ready. Add a pinch of salt or more according to taste.

Crispy Fries

In a bowl add two tablespoons of flour, a teaspoon of mustard powder and a pinch of chilli flakes. Add water to the bowl and mix well till a batter is formed. The batter should neither be too thick nor too thin.

Blanch potatoes for a few minutes till they soft, but not fully cooked right through. Cut them into strips or fries and coat them in the batter. Shallow fry them till they are golden brown or till when the potatoes are cooked well. Sprinkle with salt as soon as they are removed from the oil.

Plate up

Cut a burger bun in half. Spread a generous amount on the mayo on both sides of the bun. Place the patti on the base of the bun and top it with a heap of the tomato chutney. Have the upper part of the bun rest alongside the patti instead of placing it on top like any other burger. Alternatively you could just have the patti in between the bun, and the chutney served separately in a bowl. Don’t forget no burger is complete without the fries, so scatter them around the burger or however way you want them on the plate.

·        Instead of a minced patti, a simple chicken breast can also be used. With the help of a knife, make cuts all over the piece of chicken, making sure you don’t cut all the way through. Do the same on both sides. The batter used to coat the fries can be used to coat the chicken breast too. Deep fry the chicken till the batter gets crispy and the meat is cooked. Chicken cooks fast so it shouldn’t take more than five minutes, a little more than two minutes per side.