Name: Chicken Thai Curry Mayonnaise Burger recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: Cabbage Slaw – Finely shredded cabbage – ¾ cup; Finely shredded Fresh lettuce- ¼ cup; Mayonnaise – 1 ½ tbsp.; Thick fresh curd – 1 tbsp.; Lemon juice – 1tsp; Honey – 1 tsp; Freshly ground Black pepeer – 1tsp; Red chilli flakes – ½ tsp; Salt to taste.; For Stuffing - Chicken Breasts – 300 grams; Curd – 2 tbsp; Onion – 1 small or ½ medium finely chopped; Red Thai Curry Masala – 1 ½ tbsp; Freshly ground Black peppercorns – 1 tbsp + 1 tsp for marination; Coriander leaves – Roughly chopped – one handful; Rice or Corn Flour – ½ tbsp; Salt to taste + for marination; Oil – 4-5 tbsp; For the coating - Toasted rolled oats coarsely ground – 3/4 cup + 1 tbsp rice flour; For burgers – 2-3 burgers; Butter – 2-3tbsp; Veg Mayonnaise –2-3 tbsp (I used funfoods veg Mayo Burger spread); Other ingredients – for serving - Tomato Ketchup, Slaw or salad, Sliced onion, sliced tomato.

ABOUT Chicken Thai Curry Mayonnaise Burger RECIPE

A burger is a sandwich consisting of one or more cooked patties of ground meat or vegetables placed inside a sliced bread roll or bun. The patty may be pan fried, barbecued, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chilis; condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce"; and are frequently placed on sesame seed buns. This is fusion recipe. I have used Thai curry paste for preparing chicken patties and stuffed in burger. Burger is originated from German. In German, Burg means "castle". Served with slaw prepared from cabbage and lettuce leaves and seasoned with some spices. mayonnaise is used as condiment.

Ingredients Serving: 3

Cabbage Slaw – Finely shredded cabbage – ¾ cup
Finely shredded Fresh lettuce- ¼ cup
Mayonnaise – 1 ½ tbsp.
Thick fresh curd – 1 tbsp.
Lemon juice – 1tsp
Honey – 1 tsp
Freshly ground Black pepeer – 1tsp
Red chilli flakes – ½ tsp
Salt to taste.
For Stuffing - Chicken Breasts – 300 grams
Curd – 2 tbsp
Onion – 1 small or ½ medium finely chopped
Red Thai Curry Masala – 1 ½ tbsp
Freshly ground Black peppercorns – 1 tbsp + 1 tsp for marination
Coriander leaves – Roughly chopped – one handful
Rice or Corn Flour – ½ tbsp
Salt to taste + for marination
Oil – 4-5 tbsp
For the coating - Toasted rolled oats coarsely ground – 3/4 cup + 1 tbsp rice flour
For burgers – 2-3 burgers
Butter – 2-3tbsp
Veg Mayonnaise –2-3 tbsp (I used funfoods veg Mayo Burger spread)
Other ingredients – for serving - Tomato Ketchup, Slaw or salad, Sliced onion, sliced tomato.

Instructions

For Cutlets – Wash chicken breast. In a bowl add curd, salt and freshly ground black peppercorns. Mix well. Add chicken breast, transfer it in the refrigerator. Marinate it overnight.
In a nonstick pan add oil. Drop marinated chicken breast and cook it from both the side for 4-5 minutes. Switch off the flame. Let it cool.
In a blender blend Chicken breasts, Thai curry masala, roughly chopped coriander leaves, Onion, Salt, freshly ground black peppercorns, rice flour into rough paste.
Divide stuffing into 8-9 equal parts. Shape them into a smooth ball.
Press in between palms shaping them into small cutlets.
Roll in oats coarse flour and rice flour mixture.
In a nonstick pan, heat oil, place cutlets on it. Fry for 1 minute on low medium flame.
Flip it over and let it fry for 1-2 minutes from other side. Drizzle some Oil.
Flip it again and cook until golden brown and crisp from both the sides.
Once cooked properly transfer it on a plate.
For Slaw - In a bowl mix finely shredded cabbage, shredded lettuce leaves.
In another bowl take curd, mayonnaise, red chilli flakes, ground black peppercorns, honey, salt. mix well until it combined. Dressing is ready.
Pour over shredded vegetables and toss well.
Assembling – Cut the burger buns horizontally into two. Apply butter on insides of each half. Toast them on nonstick pan.
Spread some burger veg mayonnaise evenly on each sliced burger. Keep 3-4 prepared Thai Curry Chicken cutlets
Spread 2 tbsp. prepared cabbage slaw. Cover with another buttered burger slice.
Garnish with sliced tomato, onion, grated carrot. Serve hot with tomato ketch up or any dip.

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