Crispy Chicken Keema Burger

One of the reasons I seldom make crispy chicken burgers is that it demands time and extensive cleaning as you set up your coating station which includes eggs and flour. I wanted to create a recipe that is easy and quick. In this Crispy Chicken Burger recipe, I do without eggs and found that the fat in chicken is enough to hold together the ground meat.

Adding in garam masala and ginger garlic paste gives it a Pakistani flavor, which along with the raita that I shared with my Seekh Kebab fills the kitchen with a familiar aroma of Pakistani cooking. Follow along and you’ll be quite amazed at how crispy and easy it is to make these burgers.


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Crispy Keema Burger
Prep time
Cook time
Total time
These burgers are unbelievably easy and deliciously crispy!
Recipe type: Crispy Chicken Keema Burger
Cuisine: Pakistani Fusion
Serves: 6
  • 1 lb ground chicken
  • ½ tsp ground cayenne pepper
  • ½ tsp cumin
  • ½ tsp ginger garlic paste
  • ½ tsp garam masala
  • ¾ tsp salt
  • 1 finely chopped tomato
  • ½ finely chopped onion
  • ¼ cup chopped cilantro
  • ½ finely chopped serrano chilli
  • All-purpose flour for coating
  • Oil
  • Raita
  • ¼ cup yogurt
  • 2 tbsp chopped cilantor
  • 2 tbsp chopped mint
  • ½ serrano chilli
  • salt
  • Slaw
  • ½ cup slice cabbage
  • ½ sliced onion
  • Pickle juice
  1. In a mixing bowl, mix together the ground chicken and all the spices and vegetables. Mix well.
  2. Next, form medium-sized patties. Be sure to oil your hands because the mixture is quite tacky.
  3. Next, in another mixing bowl, add about a cup of flour with a pinch of salt and cayenne pepper. Coat the chicken patties in the flour mixture really well. Turn the patties to coat both sides.
  4. In a pan over high heat, fill about an inch of oil for shallow frying the chicken patties.
  5. Once oil is is hot (375 F), add the patties. The oil should sizzle as the patties touch the pan.Cook for 3 minutes on each side, then lower the heat to medium and continue cooking until chicken is deeply golden brown, about 7-10 minutes.
  6. While chicken is cooking, toast some hamburger buns and prepare raita and slaw.
  7. To make raita, blend raita ingredients in a blender until smooth.
  8. To make slaw, slice cabbage and onions and pour water from a jar of pickles along with a pinch salt and pepper. Alternatively, you can squeeze lemon juice and sprinkle salt and pepper.
  9. To assemble, spread raita on the bun,add chicken patty and top with the slaw. Add another dollop of raita and serve!



  1. Hi! Love your blog, I came across is a week ago. I wanted to try this recipe, but not sure if that will work. Please let me know if you have tried them. Thanks!

  2. Looking good! First time I came on ur blog.. Love the recipes! Plz check out my newly launched blog too.. Would appreciate it!

  3. Salam Rookie, I watched your beef Sekhon Kabob video. Was wondering if it’s the same ingredients for lamb meat? Thanks

    1. Hi Gul, the ingredientd won’t be any different but I do want to let you know that I didn’t have the same result with lamb. The color of the lamb was pretty gray.

  4. This was yummy. I’m wondering if there was a healthier option rather than frying them?

    1. I shallow fry them but more oil means more crisp :You could definitely add less oil and let them sort of steam more but they won’t be crispy.

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