Kashmiri burgers
0
- Prep Time10 min
- Total Time10 min
- Makes4 burgers or 30 meatballs
Ingredients
500 g lean ground chicken, or turkey
1 tbsp finely grated fresh ginger, or 1 tsp bottled minced ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
pinch ground cloves
pinch ground nutmeg
pinch cinnamon
pinch cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp plain yogurt, not low fat, or sour cream
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced (optional)
2 tbsp vegetable oil
1 2-in. cinnamon stick
1 bay leaf
3 whole cloves
Instructions
Place chicken in a medium-size bowl. Sprinkle with ginger, cumin, ground coriander and cloves, nutmeg, cinnamon, cayenne, salt and pepper. Add 2 tablespoons (30 mL) yogurt and stir with a fork or work with your hands until well blended. Then sprinkle with fresh coriander and onions, if using, and stir just until evenly distributed. With wet hands, form mixture into 4 burgers, about 1/2 inch (1 cm) thick. Alternatively, form into 1-inch (2.5-cm) meatballs or small "sausages" about 2-1/2 inches (6 cm) long. Set aside on a large plate.
Heat oil in a large non-stick frying pan set over medium-high heat. As soon as oil is hot, add burgers or, if making meatballs, add all in a single layer. Cook until lightly golden on all sides, from 3 to 4 minutes per side for burgers or 8 to 10 minutes for meatballs, turning often.
Meanwhile, stir remaining 2 tablespoons (30 mL) yogurt into 1/2 cup (125 mL) warm water until blended. Pour into frying pan. Add cinnamon stick, bay leaf and whole cloves, then bring to a boil. Partially cover and reduce heat to medium-low. Cook burgers, turning partway through, until most of liquid in pan has been absorbed or evaporated and no pink remains in centre of burgers, about 8 minutes. Or if cooking meatballs, stir and turn often until most of liquid in pan is evaporated, about 4 minutes. It may be necessary to increase heat near end of cooking.
Remove burgers from pan, leaving spices. Serve on crusty buns with chutney, lime pickles or your favourite condiments. Serve meatballs or sausages as appetizers with a bowl of raita for dipping.
Nutrition (per serving)
Calories 299, Protein 20.6g, Carbohydrates 2.1g, Fat 22.7g, Fibre 0.2g, Sodium 369mg.
These ground chicken burgers are a lighter alternative to burgers made with ground beef. But rest assured--we haven't compromised on taste. Mixed with a few spices, ground chicken becomes a delicacy. Proof is in these savoury burgers that we adapted from Madhur Jaffrey's Illustrated Indian Cookery (McClelland & Stewart).
