Juicy CHICKEN BURGER at home!

Ingredients

• 3 pieces Chicken Breast (skinless, boneless, about 550 g total; finely chopped)
• 1 medium Onion (finely chopped)
• 3 pieces Garlic Cloves (finely minced)
• 1 tsp Fresh Ginger (minced)
• 2 tbsp Fresh Coriander (chopped; substitute parsley if desired)
• 1 small Red Chili (finely chopped; can use green chili)
• 0.5 tsp Salt
• 0.25 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 large Egg (helps bind the chicken mixture)
• 1 tbsp Olive Oil (for pan cooking)
• 4 pieces Brioche Burger Buns (soft, toasted)
• 1 tsp Butter (for toasting buns)
• 1 medium Cucumber (grated thin)
• 1 small Red Onion (thinly sliced)
• 2 tbsp Mayonnaise
• 0.25 tsp Chili Garlic Chutney (homemade or store‑bought)
• 0.25 tsp Bagel Seasoning (or a mix of salt, pepper, sesame seeds)
• 1 tsp Fresh Dill (chopped)
• 0.5 tsp Extra Virgin Olive Oil (drizzle for salad dressing)
• 1 tsp Lemon Juice (fresh, seed‑free)

Instructions

1. Prepare aromatics

   Finely chop the onion, garlic cloves, ginger, fresh coriander, and red chili. Set aside.

   Time: PT5M

2. Finely chop chicken

   On a clean board, finely chop the three chicken breasts until they resemble a coarse mince.

   Time: PT10M

3. Season chicken mixture

   Transfer the chopped chicken to a mixing bowl, add the prepared aromatics, ½ tsp salt, ¼ tsp chili powder, and 1 tsp ground cumin. Mix thoroughly.

   Time: PT2M

4. Add binding egg

   Crack one large egg into the bowl and blend it into the chicken mixture to help bind the patty.

   Time: PT1M

5. Make cucumber salad

   Grate the whole cucumber using a fine grater, thinly slice the red onion, and place both in a separate bowl. In a small jar combine 2 tbsp mayo, ¼ tsp chili garlic chutney, bagel seasoning, chopped dill, a drizzle of extra‑virgin olive oil, and 1 tsp lemon juice. Shake well and pour over the cucumber‑onion mixture, tossing to coat.

   Time: PT5M

6. Heat pan and add oil

   Place the small skillet over medium‑low heat and add 1 tbsp olive oil. Allow the oil to warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium-low

7. Form and start cooking patty

   Shape the chicken mixture into a round patty (about 1 inch thick) and place it in the hot skillet. Cook undisturbed for 2 minutes.

   Time: PT2M

   Temperature: Medium-low

8. Smash and finish cooking

   Flip the patty, then immediately press it down with the spatula to smash it thin (about ½ inch). Cook for 5 minutes on each side, or until the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: Medium-low

9. Toast buns

   While the chicken finishes, spread a thin layer of butter on the cut sides of the brioche buns and toast them in a separate pan over medium heat until golden.

   Time: PT2M

   Temperature: Medium

10. Assemble burgers

    Place the toasted bun bottom, add the smashed chicken patty, top with a generous spoonful of cucumber salad, and finish with the bun top. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

30 g

Carbohydrates

32 g

Fat

15 g

Fiber

3 g