These chicken burgers are healthy, delicious, quick, and easy. The perfect dinner that will please kids on up. Full of flavor and juicy, and go eggless with yogurt. They are so good!
In a large bowl, mix all the ingredients together thoroughly. If you would like to double-check the seasonings, fry a small amount of the meat to taste.
Divide the mixture into 4 portions and shape into burgers or smaller sliders or tikkas.
In a large frying pan over medium to medium-high heat cook the burgers. You are wanting a nice sizzle when your burger hits the pan. But be careful, if the heat is too high the tender meat will burn on the outside before it cooks on the inside. Cook on each side for 4 to 5 minutes. Check doneness using an instant-read thermometer and look for 165°F (75°C). Or take a peek inside; there should be no pinkish meat.
If using buns, while the meat is cooking, toast the buns in ghee or butter. Serve with chips and/or a salad. See some garnishing ideas below.
Kerala garam masala: If you don't make your own Kerala garam masala, the South Indian brands of Eastern, Melam, and Saras are worth looking for. As a last resort you can use the commonly found garam masala (typically a North India spice mix). You will have a tasty dish, but it won't be Kerala chicken burgers.
This burger mixture is quite soft. I have not done this but you could store the final mix in the fridge for an hour, up to 24 hours, and the meat will firm up and be a bit easier to work with.
Here are some easy flavor enhancers if you want to play:
add 1/3 cup grated parmesan cheese mixed into the burger
add your favorite cheese on top; feta works really well
add 2 teaspoons Worcestershire sauce
Ways to add vegetables and moisture (not that this chicken burger needs it):
1/2 cup mushrooms finely chopped
1/2 cup zucchini, peeled and deseeded, finely grated or chopped