You will need
1 heaped tsp cumin seeds
100g mushrooms
500g minced chicken
1 onion, grated
2 tsp grated root ginger
2 tsp crushed garlic
1–2 green chillies, deseeded if you like, finely chopped
3 tbsp chopped coriander leaves finely grated zest of 1 lime
2 tsp garam masala
Salt
Freshly ground black pepper
Vegetable oil
Method
1. Put the cumin seeds into a dry frying pan over a medium heat and stir until they are fragrant and have turned a shade darker. Tip into a mortar and grind to a powder with the pestle.
2. Blitz the mushrooms in a food processor. Put all the ingredients except the oil into a mixing bowl, knead well and combine thoroughly. Cover and refrigerate for 30 minutes or so. Divide into eight portions and form each into a burger shape.
3. To cook, you can shallow-fry the burgers over a medium heat in a frying pan or on a griddle. For a healthier option, lightly brush the burgers with oil and place on a rack under a hot grill. Turn halfway through cooking. In either case, the burgers should only take three minutes each side. Check they are thoroughly cooked: cut a burger through to the middle, it should be white with no trace of pink.
Recipe, Reza’s Indian Spice by Reza Mahammad (Quadrille)
Click here to go to the original article on Red Online
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