I must thank supa corn for sending me a large batch of their corn. I had to think out of the box and create a dish or two using the corn hence created this burger. This was my first attempt trying to incorporate chicken and sweet corn, combination was very good. Everyone in my family enjoyed the taste and flavor. I will be preparing this recipe again.
4 Burger Buns
500 Grams Boneless Chicken
8 Pods Garlic
1 Inch Ginger
5 to 8 Green Chilies
5 Sprigs Corinader Leafs with stems (washed and reserved)
1/2 Cup Cheddar Cheese (grated)
5 Sprigs Spring Onions (finely chopped)
1/4 Cup Supa Corn
Salt as per taste
Oil as required
For Garnish: Micro greens, pepper powder, Lime juice, lettuce, Tomato and Onion Rings.
Wash the chicken pat it dry and chop into medium pieces.
Add chopped chicken to a mixer jar and pulse twice or thrice to form mince. Always mince chicken in 2 or 3 batches the chicken will get minced fast.
Add the mince to a mixing bowl. In the same mixer jar add sliced 1/2 onion, chilies, garlic, ginger and coriander grind till smooth paste and add to the chicken.
Add chopped spring onions and corn, mix all the ingredients cover and place the chicken in the fridge to marinate for 8 hours.
Once the chicken has marinated add salt as per taste. I added 1 1/2 tbsp salt mix well. Apply oil to your hands and start forming chicken patty.
Heat pan on medium flame add 6 tbsp oil gently place the patty in the pan and fry for 2 minutes on each side drain excess oil and place on a plate.
Top the patty with cheese and microwave for 1 minute until cheese melts. In a mixing bowl add the micro greens, lime juice, salt and pepper powder and serve.
Cut the bun into half and apply butter toast till crispy apply mayo or thousand island sauce, place the patty and garnish with micro greens and serve right away...Enjoy...😋