Bengali chicken burger with cucumber and tomato achar and Asian guacamole

Name: Bengali chicken burger with cucumber and tomato achar and Asian guacamole
Yield: Serve 4
Cuisine: Indian
Ingredients: ⅛ tsp fenugreek; ⅛ tsp black mustard seeds; 650 g coarsely minced, skinless, boneless chicken breast; 650 g coarsely minced, skinless, boneless chicken breast; ¼ tsp cumin seeds; ¼ tsp fennel seeds; ¼ tsp nigella seeds (kalongi); ¼ tsp nigella seeds (kalongi); vegetable or sunflower oil for cooking; salt and freshly ground black pepper; 150 g good quality sausage meat; vegetable or sunflower oil for cooking; salt and freshly ground black pepper

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Bengal lies in the north east of India; it is famed for its art and wonderful food festivals which are an everyday part of Bengali life. The popular blend of spices used in this burger is more commonly known as ‘panch phoran’: a five-spice mixture with a unique flavour.

Ingredients

¼ tsp fennel seeds
¼ tsp cumin seeds
¼ tsp

Asia
India
West Bengal
Burger

Method

Heat a dry nonstick frying pan and, when hot, add the fennel seeds, cumin, nigella seeds, mustard seeds and fenugreek and toss for 30 seconds so that they give off their aroma and fragrance.
Place in a mortar and pestle and crush to a fine powder.
Place both meats in a bowl, add the crushed spices and season to taste. Chill for 1 hour.
Divid