Chicken Burger
This is a healthy twist on a classic chicken burger, made with lean chicken keema, fiber-rich vegetables, and whole wheat buns. Perfect for weight management, it skips high-calorie cheese and uses hung curd sauce and green chutney for flavor. It's a well-balanced, nutrient-dense option for a guilt-free meal.
Nutrition Facts
Per serving
Energy
350 kcal
Protein
20 g
Carbs
45 g
Fat
9 g
Fiber
9 g
Ingredients
Whole Wheat Burger Bun
2 small (150g)
Carrot
0.25 cup, grated (50g)
Dried thyme
0.5 tsp (1g)
Coriander leaves
50 gms (50g)
Dried Oregano
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Hung Curd
2 tbsp (30g)
Mint leaves
20 gms (20g)
Olive Oil
1 tsp (5g)
Chillies, green-1
3 gms (3g)
Tomato
0.25 cup, sliced (50g)
Cucumber
0.25 cup, sliced (50g)
lemon juice
0.5 tsp (2.5g)
Chicken Minced
100 gm (100g)
Instructions
Preparation
-Wash coriander and chop
Cooking Steps
Step 1: Prepare Chicken Keema Patty:
In a mixing bowl, combine chicken mince, grated carrot, salt, black pepper, and oregano.
Mix well and divide the mixture into equal portions. Shape each portion into a round patty.
Heat oil in a non-stick pan.
Place the patties in the pan and shallow fry for 4–5 minutes on each side over medium heat until fully cooked. Alternatively, grill or bake the patties for a lower-fat option.
Step 2: Prepare Sauces & chutney:
In a small bowl, mix hung curd, a pinch of salt, black pepper, lemon juice, and finely chopped coriander. Keep chilled.
In a blender, add fresh coriander, mint leaves, green chili , lemon juice, salt, and 1–2 tsp water. Blend into a smooth paste.
Step 3: Assemble Burger:
Slice the whole wheat buns in half and lightly toast them.
Spread a layer of hung curd sauce on the bottom half of each bun.
Place a cooked chicken keema patty, tomato slices, and cucumber slices on top.
Spread a small layer of green chutney on the inside of the top bun.
Close the burger and serve immediately.
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