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
2-3 Tblspn corn flour
3 Tblspn Mayo + 2 Tblspn ketchup
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.
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 2-3 minutes on either side.
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.
That’s all there is to it. No lettuce, no tomatoes or cucumbers. Just a soft burger bun toasted to perfection, some mayo and ketchup and the star of the show, the chicken burger patty. Fries are recommended, of course.