Burgers are almost always received with an enthusiasm that rival few other foods. Mention the word and see your kid’s eyes lighten up, your man’s face widen into a broad grin. My household is no different.
Hence when I am feeling less creative, while feeling the need to be more appreciated, loved and looked at in awe, I create burgers.
Of course, I like to believe my burgers are more healthier than McDonald’s, and tastier than them too. I win the on the former, but loose on the latter.
But not always. Sometimes, like this one, they are not only more healthier, but they are tastier. This one, I win hands down
Let me launch right away into ‘what you need section’.
You need burger buns.
You need Chicken Patties.
You need some vegetables.
You need ketchup and sour cream.
So what’s so special?
This is what is special:
This awesome looking sauce is what makes this burger so mouth-wateringly delightful. Smack. Your. Lips. delightful. Throw in some horseradish and your burger will win you fans for life.
- 1 large burger bun
- 1 chicken Pattie (frozen or fresh)
- 1/s tsp of cayenne pepper
- sprinkling of salt
- 1 tsp lemon juice
- 3-4 round slices of Cucumbers
- 1 piece of a large vine Tomato sliced
- 1 piece of large red onion sliced
- Lettuce leaves
- 1 slice of cheese of your choice (provolone/swiss/pepperjack)
- 1 tsp of sour cream
- ¼ tsp prepared horseradish
- Ketchup according to taste
- Mayo to taste
- 1 tbs of mustard
- 1 tsp of red chili sauce
- 1 tsp of fresh garlic paste
- Mix and refrigerate ahead
- Dust the chicken Pattie with cayenne pepper, salt and lemon juice and let it stand for 10 minutes.
- Spray a cast iron grill with Pam.
- Fry the Pattie on both sides till fully cooked (the inside temperature should reach 165 degree F)
- Toast the bun on the inside
- Spread an even layer of sour cream and horseradish on the inside of the top bun.
- Spread a thick layer of mustard chili garlic sauce on the inside of the bottom bun
- Pile on the bottom bun: Lettuce, Pattie, Cheese, tomato, onion, cucumbers, ketchup, mayo (it’s not set in stone, you can switch them around as per your wish).
Oh wait! I know what you are thinking – my God, it’s HOT! All that chili…..but it’s NOT. It’s no more spicy than a normal mustard burger is. Just a bit tangier. The cayenne has no punch because it’s cooked off, and the proportion of mustard chili that actually goes into the burger is negligible. Also, all that cheese, mayo and vegetables take away from the heat. There is a punch though – from horseradish. However, if you like your burgers hot and even more tangier, then go ahead and add more chili mustard sauce.
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