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    Home » Recipes

    Crispy Chicken Keema Burger

    Published: Jan 23, 2018 · Modified: Dec 11, 2024 by Izzah Khan · 12 Comments

    Jump to Recipe

    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.

    Crispy Chicken Keema Burger

    Rookie With A Cookie
    These burgers are unbelievably easy and deliciously crispy!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Pakistani
    Servings 6

    Ingredients
      

    Keema Patty Mix

    • 1 lb chicken mince
    • ½ teaspoon cayenne pepper powder
    • ½ teaspoon cumin powder
    • ½ teaspoon ginger and garlic paste
    • ½ teaspoon garam masala powder
    • ¾ teaspoon salt
    • 1 tomato finely chopped
    • ½ red onion finely chopped
    • ¼ cup cilantro chopped
    • ½ green chili finely chopped
    • 1 cup all-purpose flour for coating
    • Oil for shallow frying

    Raita Chutney

    • ¼ cup yogurt
    • 2 tablespoon cilantro chopped
    • 2 tablespoon mint chopped
    • ½ green chili chopped
    • salt to taste
    • Slaw

    Slaw

    • ½ cup cabbage thinly sliced
    • ½ onion thinly sliced
    • 1-2 tablespoon pickle juice

    Instructions
     

    • In a mixing bowl, mix together the ground chicken and all the spices and vegetables. Mix well.
    • Next, form medium-sized patties. Be sure to oil your hands because the mixture is quite tacky.
    • 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.
    • In a pan over high heat, fill about an inch of oil for shallow frying the chicken patties.
    • 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.
    • While chicken is cooking, toast some hamburger buns and prepare raita and slaw.
    • To make raita, blend raita ingredients in a blender until smooth.
    • 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.
    • To assemble, spread raita on the bun,add chicken patty and top with the slaw. Add another dollop of raita and serve!

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    Reader Interactions

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      Recipe Rating




    1. Kara Kaur

      March 21, 2021 at 1:59 am

      5 stars
      Tried this recipe and I used frozen keema. The mixture turned out a bit watery so I used rice flour to keep the patties together. Super delicious and full of flavor! Will definitely make with fresh chicken keema next time.

      Reply
      • Rookie With A Cookie

        March 22, 2021 at 8:33 pm

        Thanks for sharing your review and yes rice flour is perfect addition to absorb the moisture!

        Reply
    2. Sarwat

      April 24, 2019 at 12:19 am

      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!

      Reply
    3. Amina

      March 23, 2018 at 3:58 pm

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

      Reply
    4. Gul

      February 26, 2018 at 12:52 am

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

      Reply
      • Rookie With A Cookie

        February 27, 2018 at 5:03 am

        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.

        Reply
      • Ghazala Malik

        September 06, 2020 at 10:14 am

        Another no fail recipe. I was hesitant about the slaw but it accompanied the burgers well. Keep your recipes coming.

        Reply
        • Rookie With A Cookie

          November 16, 2020 at 6:57 pm

          Thank you Ghazala! Yes this slaw is amazing and this recipe is definitely a hit in my house:) SO happy I could spread the joy over to your table

          Reply
    5. Sam

      February 11, 2018 at 11:45 pm

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

      Reply
      • Rookie With A Cookie

        February 27, 2018 at 5:11 am

        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.

        Reply
    6. Rookie With A Cookie

      February 13, 2021 at 8:25 am

      Thanks for leaving a review Kaushik! So excited to have you keep making this and trying the Seekh Kebab soon. I often make Seekh Kebabs into patties too!

      Reply

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    Hi, I'm Izza!

    I’m a Program Manager in Big Tech and the creator of this blog. My recipes are tried and true dishes inspired by my Pakistani roots and frequent travels. I live in Los Angeles with my husband and occasionally do private dinners.

    Learn more...

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