You will need
1 heaped tsp cumin seeds
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
Freshly ground black pepper
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)
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to see The Ginger Pig’s beef bourguignon pie