Chapli Kabab Burger Recipe ( Chapli Burger )

                                                    

Chapli Kabab Burger Recipe | Chapli Burger | Bun Kabab with step-by-step photos and video

An Informative Guide: The Chapli Kabab Burger is a delicious and flavorful snack that appeals to people of all ages. This Pakistani-inspired dish is crafted using chapli kebabs, a special sauce, and fresh burger buns. While the concept of a chapli kabab burger might be unfamiliar to many,

It offers a unique twist on traditional fast food. Today, we will explore how to prepare this easy and delightful Peshawari chapli kabab burger that can be enjoyed by family and friends at home.

My latest Video Chapli Kabab Burger:

Key Components of the Chapli Kabab 

Burger: Bun Burger:

You can choose between fresh, unsweetened store-bought burger buns or French bread for this recipe. For those with more time, freshly baked burger buns can enhance the overall taste and texture. However, due to time constraints, store-bought buns are perfectly acceptable.

Red Chutney: 

The red chutney is a crucial component of the chapli burger, significantly enhancing its flavor profile. It is highly recommended to include this chutney, as omitting it can compromise the dish’s authenticity and taste.

Chapli Kabab: 

The centerpiece of this burger is the chapli kabab, which has been discussed in detail in previous posts. If you prefer, you can substitute the chapli kabab with beef or mutton kebabs if they are already prepared and available in your fridge.

                                        

Caramelized Onion:

Caramelized onions add a sweetness and depth of flavor that raw onion slices cannot provide. For an added smoky taste, consider grilling the onion slices over charcoal or in a grill pan.

Grated Cabbage:

This recipe uses grated green cabbage, similar to other burger varieties. Alternatively, iceberg lettuce can be a suitable substitute if it's available.

With these ingredients in hand, and assuming the chapli kebab and red chutney are prepared in advance, you can whip up this tasty chapli kabab burger in approximately half an hour. It falls under the fast food category, providing a flavorful twist on the traditional beef burger. Enjoy making this delightful dish for your loved ones!

Ingredients: 4 pieces, bun burgers 4 chapli kababs Red Chutney, as required Ghee for frying chapli kababs as required Grilled or caramelised onion slices Grated cabbage as required Grilled tomato slices are optional 1 tbsp butter For Red Chutney: 100ml, tamarind water 4-5 garlic cloves 15-20, fresh mint leaves 2 pcs, red, green chillies 1/2 tsp. cumin seeds Salt to taste 1.5 tbsp or 2 whole, Kashmiri red chilli powder

You might like this:

Shami Kabab Burger

Kaleji Bun Kabab

Anda burger

zinger burger

Cheese Burger 

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How to make a chapli kabab burger?

Step 1:

Prepare the Red Chutney:

To create a flavorful red chutney for your chapli burger, start by gathering the following ingredients: tamarind water, a few cloves of garlic, red and green chilies (adjust according to your spice preference),

fresh mint leaves, cumin seeds, salt, Kashmiri red chili powder (or soaked Kashmiri chilies for a vibrant color and mild heat), and chili flakes. Place these ingredients in a grinder.

Blend until you achieve a smooth paste, ensuring that no water is added, as the tamarind water provides the necessary moisture and tanginess.

If the mixture seems overly thick, you can add a small amount of water to help achieve a pourable consistency while maintaining the chutney's rich flavor.

Step 2:

Fry the Chapli Kebabs:

Next, heat a skillet or pan over medium heat and add ghee (clarified butter), cooking oil, or animal fat, depending on your preference for frying the kababs.

I recommend using basmati ghee for its aromatic qualities. Once the ghee is hot, carefully place the chapli kababs in the pan. Fry them until they are golden brown and crispy on the outside, while remaining juicy inside.

Additionally, you can caramelize onion slices in the leftover oil from frying the kababs, allowing their natural sweetness to enhance the overall flavor of the burger. Alternatively, you can choose to grill the onions for a smoky taste.

Step 3:

Toast the Bun Slices:

While the kababs are frying, prepare the burger buns. In another skillet, add a generous amount of butter and heat it over a low flame. Once melted, place the bun slices in the skillet.

Toast them carefully over low heat, as a high flame can quickly burn the buns, leading to an unpleasant texture. Aim for a golden-brown color, which adds both flavor and visual appeal to your burger.

Step 4:

Assemble the Chapli Burger:

Start assembling your chapli burger by taking one toasted bun slice and spreading a generous layer of the prepared red chutney over it. Next, place a fried chapli kabab on top of the chutney,

followed by a layer of caramelized onions. For added crunch and freshness, sprinkle some grated cabbage over the onions. Drizzle a bit more chutney on top to enhance the flavors,

Then finish off with another toasted bun slice

Step 5:

Optional Final Toasting of the Burgers:

For an extra layer of texture, consider lightly toasting the fully assembled chapli burgers in the skillet for a few minutes on each side. This step is optional, but it can add a delightful crunch to the exterior of the burger.

Step 6:

Serving Suggestions:

Serve the hot chapli burgers immediately, ideally with a steaming cup of tea or coffee. This pairing not only complements the spices of the burger but also elevates the entire dining experience. Enjoy your delicious chapli kebab burger!

Vegetable Pulao Recipe

Vegetables Pulao | Mix Vegetable Pulao | How to Make Vegetable Pulao Recipe with step-by-step photos

Vegetable Pulao is comfort food as well as satisfying pair this mildly flavored aromatic veg pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but want something hot and home-cooked to eat. It is quick. This is really easy to cook.

I make this Veg Pulao whenever I feel like cooking something simple as a one-pot meal. This goes well with any rich gravy-like mutton korma or beef kofta kind of side dish. Love this very much as well as this simple vegetable. After trying a few combinations of ingredients,

I am now hooked on this recipe. I have added chicken stock for this pulao, but you can make it plain too. This makes a great lunch box recipe,e too. I know many of you make this, still wanted to blog about this recipe here. It might be helpful to beginners in cooking.

     

I added potatoes, beans, carrots, and peas, along with soya and green chilies. You can add desired vegetables as well, and likewise, use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previouspostt So, let the go-ahead know how to make vegetable pulao. 

                         

If you have tried this Vegetable Pulao, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, rinse the rice and soak it for 2 hours. Sett aside.

Prepare homemade stock according to my recipe can be used for store-bought chicken cubes rather than stock.k

Gather all the veggies and prepare them.

Heat the ghee in the large capacity pot and put all the garam masala. Let them crackle for a minute, then add the onion slices.

Sauté the onion slices for 3-4 minutes, put crushed garlic along with salt, and stir to mix well.

Fry onion slices until you get a golden brown color, then add peas, fry peas with onion, and then add potatoes.

Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame.

Pour water into the fried vegetables, and cook until the veggies are soft.

Add soaked rice to the vegetables, mix well, then add soya and green chilies.

Once it is mixed well, then pour the stock into the rice, adjust the salt at this stage, and bring to a boil.

Cover the lid and allow to cook rice another 5 minutes or until the water dries out. Veggie Pulao is almost done. Reduce the heat to low and simmer it another 5 minutes right after removing it from the heat, and leave it to cool down a bit.

Transfer to the serving dish, veggie pulao is ready to serve

  

Veggie pulao is served with raita, chutney, salad, and pickle. 

                      

Zinger Burger Recipe

                           

Zinger Burger | Chicken Burger || How to make zinger burger recipe with step-by-step photos 

Zinger Burger is a pretty delicious burger with a crunchy and juicy fried chicken patty alongside two types of sauces: mayo sauce and the second one is tartar sauce, which enhances the taste of the zinger burger.

KFC’s delicious, spicy-tangy Zinger Burger is a world-famous fast food combination that is easy to create in your home kitchen! The trick to making an authentic, crispy Zinger Burger lies in the spices found in the chicken marinade and the secret sauce. We’ll teach you how to quickly make the perfect crunchy and tender Zinger Burger in just a few easy steps.

                                   

Making a zinger burger or chicken burger at home is very easy and needs no expertise in cooking. A zinger burger is a kind of chicken burger sold by KFC that comes with extra crunchy chicken pieces made of breast or thigh.

Both are my favorites, but at this time, I am sharing a zinger burger. Later will share a chicken burger. For the best result, follow my detailed step-by-step photo instructions and tips

                                    

Recipe notes:

1. When preparing a zinger burger, chicken burger, or any kind of burger, the flavor hinges on the quality of the patty, chicken pieces, or kababs, along with the sauces used. Whether you're making an Eastern or Western-style burger, sauces and chutneys are crucial for elevating the overall taste. Both the patty and the sauces can either enhance your burger or detract from it, so it’s important to make thoughtful choices. Prioritizing a juicy and flavorful filling is essential, while assembling the burger itself is relatively simple. I strongly recommend using thigh meat for the patty or fried chicken pieces, as it tends to be tender and juicy, much like the undercut in beef. Additionally, using fresh buns is vital for creating a fantastic zinger or chicken burger.  
2. For tartar sauce, you'll need chopped cucumber and jalapeño pickles. You have the option to either follow the homemade jalapeño pickle recipe from my blog or use store-bought pickles.

For more Similar Recipes:

Muttoncheeseburger

Chapli kabab burger

Shami bun kabab burger

Kaleji bun burger

                                           

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To begin this recipe, firstly, wash the chicken thigh pieces thoroughly if they are very thick, then slice them evenly. Add them to the water by putting salt and vinegar, and rest for around 4 hours. This helps to keep the fried chicken juicy and tender.r

                       

Meanwhile, we will prepare the two sauces for use in the burger

Tartar sauce: First, chop the cucumber and jalapeno. Next, combine all the chopped pickles, onion powder, salt, garlic powder, and black pepper into the mayonnaise

Give it to good sti,r set aside

               

Mix tomato ketchup, hot chili sauce, mustard paste/powder, black pepper powder, and salt into the mayonnaise.

Stir to combine well till everything is incorporated. Set aside.
                           

Drain the liquid from the chicken completely. Place the chicken pieces in the bowl. Next, add red chili powder, black pepper, ginger garlic powder, salt, and chicken powder. Rub each chicken piece with spices, and keep it in the fridge for 30 minutes.

                          

Take a large deep mixing bowl, add flour with cornflour.r

                     

Next, add garlic powder, salt, black pepper powder, and chicken powder. Stir to mix well with a spatula. Seasoned flour is ready. 

                                   

Take one marinated chicken piece and put the chicken in the flour, coating it well on both sides.

                    

Now, take one coated chicken piece and dip it into the chilled water. Remove the excess liquid and place it in the flour again. 

Roll it well with the help of your hand-palm very well. Repeat this process with all the remaining chicken. Place it on a plate and set it aside for a while. At this stage, you can store it in the freezer.r 

                           

Heat the oil in the wok on a medium-high flame.

                      

When the oil is hot enough, deep fry coated chicken pieces on both sides, flipping as needed. Don’t fry on a high flame else the patty will turn brown while the meat remains uncooked.

Also, frying on a low flame will make them hard and chewy

I fried 2 in one batch

                     

Once they get nicely golden brown, transfer them to a kitchen towel or brown paper.

                           

Fry all chicken patties similarly and place them on the tray.y

                      

Slice the burger buns, and toast the buns on a griddle with a little butter/margarine. Apply mayonnaise over the slices.

                   

Place the patty, then put tartar sauce over the patty, then chopped lettuce and cabbage_Place the other half of the bun.

You can assemble the buns as per your choice.

                      

Prepare all burgers as required.

            

                                                                          

Enjoy a zinger burger with mayo, cabbage, French fries, and a cup of hot tea. Serve the zinger burger immediately.

Hope you will love this zinger burger as much as we do