Chicken Burger
A home-style recipe for Chicken Burger. Makes 4 burgers, ready in about 25 minutes, with steps for the usual way and for the air fryer.
Ingredients
- 2 boneless chicken breasts (about 500 g)
- 1 tsp ginger-garlic paste
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red chilli powder
- 1 tbsp lemon juice
- 2 eggs, beaten with a pinch of salt
- 1 cup breadcrumbs / crushed rusks
- Oil, for shallow frying
- For the sauce: ½ cup mayonnaise, 1 tbsp chilli sauce
- 4 burger buns
- Shredded lettuce (optional)
Missing something?
- No burger buns? Use bread slices or roti.
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No mayonnaise? Use thick hung yogurt with salt and pepper.
The usual way: fried
- Cut each breast in half through its thickness to make 4 thin fillets. Rub with the ginger-garlic paste, salt, pepper, chilli and lemon juice. If you have time, leave it for 10 minutes; if not, cook it right away.
- Dip each fillet in the egg, then press it into the breadcrumbs on both sides.
- Heat about 1 cm of oil in a frying pan on medium heat. Fry the fillets for 4–5 minutes on each side, until golden and cooked through. Drain on paper.
- Mix the mayonnaise and chilli sauce. Toast the buns lightly.
- Spread sauce on both halves of each bun, add lettuce and a chicken fillet, and close.
Tip: For an extra-crunchy coat, dip in egg and breadcrumbs twice.
In the air fryer (about 35 min)
- Coat chicken in egg and breadcrumbs.
- Spray with oil and air fry at 190°C for 14 to 16 minutes, turning halfway, until crisp and cooked through.
- Serve in a bun with mayonnaise and lettuce.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.