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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 205.2
  • Total Fat: 17.8 g
  • Cholesterol: 57.9 mg
  • Sodium: 269.0 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 8.5 g

View full nutritional breakdown of Chicken Kebab Burger calories by ingredient
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Chicken Kebab Burger

Submitted by: TEJOLOTE

Introduction

Recipe from http://www.phamfatale.com. Check out her other recipes! She photos are gorgeous too. Notes on nutritional info: I did not include the bun or any toppings in the calorie count, except carmelized onions. I figured this for one patty per serving, instead of the two patties per person that the recipe calls for. Recipe from http://www.phamfatale.com. Check out her other recipes! She photos are gorgeous too. Notes on nutritional info: I did not include the bun or any toppings in the calorie count, except carmelized onions. I figured this for one patty per serving, instead of the two patties per person that the recipe calls for.
Number of Servings: 12

Ingredients

    1/3 cup chana dal (see tips)
    1- cups water
    2- pounds chicken (see tips), pre-cooked and shredded
    cup caramelized onions (see tips)
    2 raw red onions
    1 tablespoon ginger garlic paste (see tips)
    1 teaspoon cumin seeds, freshly ground
    teaspoon turmeric powder
    teaspoon red chili powder
    teaspoon paprika
    2 tablespoons ghee (clarified butter), melted
    teaspoon garam masala
    1/3 cup ground almonds (see tips)
    1 Anaheim green pepper, finely chopped
    teaspoon black pepper, freshly ground
    1- teaspoons salt
    3 tablespoons plain yogurt
    3 tablespoons fresh mint leaves, chopped
    3 tablespoons cilantro, chopped
    cup canola oil, as needed
    2 shallots, sliced and fried
    6 hamburger buns
    2 beefsteak tomatoes, sliced
    3/4 cup raita
    2 tablespoons tahini (optional)
    cup coarse-grain mustard

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Directions

Prepping the chana dal: In a bowl wash the chana dal thoroughly. Pick out and discard any badly-shaped beans, then soak them for at least 30 minutes. Drain as much liquid as possible. Set aside.

Cooking the chana dal:

In a small pot, combine the soaked chana dal, ginger garlic paste, turmeric powder and red chili powder. Drizzle with 1 tablespoon of oil (I used garlic-infused oil). Add water; the water should cover the lentils entirely. Bring to a boil then lower to a gentle simmer for 45-50 minutes. Add 1- teaspoons of salt half-way through the cooking process (it will bring out the natural flavor of the lentils and the lentils will be more tender) and keep stirring every now and then so the lentils don't stick to the bottom of the pot. The liquid should have evaporated. Remove any liquid (if any).

Check doneness: The chana dal should be soft when it's gently pressed and crushed between your thumb and index finger.

Preparing the shami kebab mixture:

Slice one of the red onions and finely chop the other one.

Lightly oil the bowl of a food processor with a silicone brush. Combine the shredded chicken, chana dal, turmeric powder, ground almonds, garam masala, Anaheim peppers, 2 tablespoons of mint, 2 tablespoons of cilantro, ground cumin, raw very finely chopped red onions and remaining yogurt. Season with teaspoon of salt and 1/8 teaspoon of black pepper. Blend until a smooth paste is formed. Add cup of water for a smoother flow (if necessary). You could also add more yogurt.

Checking the seasoning: In a small pan, heat about 1 teaspoon of canola oil. Add about 1 to 2 tablespoons of the chicken mixture. Cook for about 3 minutes. Taste the meat. Adjust seasoning with more salt and pepper if necessary.

Finish by adding the melted ghee.

Burger sauce:

In a bowl, combine the raita, tahini (if used) and mustard. Set aside.

Assembly time:

Grease disposable gloves with oil (just as you would for Indian cutlets). Form 12 round patties and place them on a tray. Chill them in the freezer for about 1 hour (this step will make the cooking of the patties much easier).

Remove the patties from the freezer. Brush the patties with a little oil.

Brush a grill pan with the remaining canola oil. Grill all the hamburger buns. Transfer to a platter.

On the same grill pan, place the patties. Cook for about 3-4minutes on each side until there is a nicely browned crust. Make grilling marks on the patty on both sides. Transfer to a platter. Drizzle the patties with lemon juice.

Spread burger sauce on each bun. Stack a chicken burger, some greens (cilantro and mint), red onion slices, tomato and another chicken burger and fried shallots. Finish with the top of the bun.

Garnish with lemon wedges and serve immediately.

Tips

I like mixing 1 part chicken breast with 1 part dark meat (chicken thighs). I find the result to be more moist, as dark meat is more flavorful and has more fat than chicken breasts.

I used pre-cooked chicken (leftover chicken) but you could start with raw meat. Marinate the meat (lemon, ginger garlic, paprika, yogurt) overnight and cook in a pressure cooker or in a pot for 30-35 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user TEJOLOTE.






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