Chili Chicken Burger | तीखा चिकन बर्गर नये स्टाइल का | Chicken Burger | Chili Chicken | Chef Ranveer
CHILI CHICKEN BURGER - Bringing together 2 of your favourites - Chili Chicken and Chicken Burger. Ab ise koi kaise na kare?? :)
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CHILI CHICKEN BURGER
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2
Ingredients
For Sauteed Veggies
1 ½ tbsp Oil, तेल
1 medium Onion, chopped, प्याज
2-3 no. Green chillies (less spicy & chopped), हरी मिर्च
1 medium Carrot (peeled, chopped), गाजर
1 inch Ginger (peeled & chopped) अदरक
2 tsp light Soy sauce, सोया सॉस
For Patty
700 gms Chicken mince, चिकन कीमा
2 medium Potato, boiled, grated, आलू
Sautee veggies, साॅतेड वेज्सि
Salt to taste, नमक स्वादअनुसार
1 tsp Black peppercorn powder, काली मिर्च का पाउडर
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
For Coating
2 no. Eggs, beaten, अंडा
Salt to taste, नमक स्वादअनुसार
½ cup Fresh Bread crumb, ताजा ब्रेड क्रंब्स
For Chilli Chicken Relish
1 tbsp Oil, तेल
½ inch Ginger, chopped, अदरक
1 medium Onion, sliced, प्याज
1 large Capsicum, sliced, शिमला मिर्च
2 no. Green chillies (less spicy & chopped), हरी मिर्च
2 tsp dark Soy sauce, सोया सॉस
1 tbsp Tomato ketchup, टमाटर केचप
For Toasting Bun
½ tsp Butter, cubed, मक्खन
Other Ingredients
Oil for shallow fry, तलने के लिए तेल
For Assembling
2 no. Burger bun, बर्गर बन
2 tbsp Mayonnaise, मेयोनेज़
4 to 5 Lettuce, सलाद पत्ता
1 medium Tomato, sliced, टमाटर
Prepared Relish, रेलिश
4 to 5 Lettuce, सलाद पत्ता
Prepared Patty, तैयार किया हुआ पैटी
2 no. Cheese Slices, चीज़ स्लाइस
Prepared Relish, रेलिश
Burger bun, बर्गर बन
For Garnish
Cherry tomato, चेरी टमाटर
Coriander sprig, धनिया पत्ता
Process
For Sauteed Veggies
In a pan, add oil, once it's hot, add onion, carrot, ginger, green chillies and saute for a minute or until the onions are translucent.
Add light soy sauce and cook until the mixture is dry.
Keep it aside for further use.
For Patty
In a bowl, add chicken minced, boiled potatoes, sauteed veggies and mix.
Add salt to taste, black pepper powder, coriander leaves and mix everything well.
Divide the mixture in equal parts, dip the patty in beaten egg and coat it well with bread crumbs.
In a pan, add oil, once it's medium hot, add the patty and shallow fry until golden brown in color.
Keep it aside for further use.
For Chilli Chicken Relish
In a pan, add oil, once it's hot, add onion, capsicum, ginger green chillies and saute.
Add dark soy sauce, tomato ketchup and saute for a minute or until the onions are soft.
Keep it aside for further use.
For Assembling
In a pan, add butter and toss the burger buns.
Spread mayonnaise on the bottom bun, add tomato, prepared relish, lettuce, patty, cheese slice, relish and close it with another bun.
Prick the skewer to get the hold on the burger.
Garnish it with cherry tomato, lemon slice and coriander spring.
Serve it with fries.
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Diner Style Chili Size ~ Chili Burger ~ Noreen's Kitchen
Rick's Woodsman's Chili Video:
Today I am sharing a delicious quick skillet dinner. It's a take on an old diner favorite of my youth. The Chili Size. Why is it called that? I will cover that later. It may surprise you to know just how plainly obvious it is. Chili size is nothing more than a hamburger, open faced, smothered in chili then topped with cheese, onion and jalapenos. This is super easy to make at home with leftover chili! How about this for a Halloween night dinner before all that candy collecting?
Chili Size is something I grew up eating in diners of the southwest. It originated in the chili houses of 1920's Los Angeles and migrated east. It is a staple and standard on diner menus across the southwest. Many place you can get your chili size with your choice of red or green chili. You can even get it Christmas style which is half and half. Top all that off with the fixins of your choice and you are in for a treat. I used to go to a diner in Flagstaff, Az, called the Crown Railroad Cafe that served a wonderful Chili Size where the chili was served on the side. You poured it over your burger as you liked. You could also get a green chili size where the burger had roasted green chilis, cheddar cheese and the chili of your choice. What's not to like?
The history behind the name is somewhat obvious and funny all at the same time. According to an article posted on Quroa:
Tommy de Forest, a local restauranteur, claimed the invention of the chili size in the 1920’s. His specialty was hamburgers, so he looked for a way to make a different burger for his diners. As the legend has it, he had a few ladles that he used to spoon the chili into bowls. When a customer wanted straight chili, he used the large ladle and the order was served. On the hamburger, however, he used the small ladle, calling that “hamburger size”. And finally, he came up with a variation, serving the larger amount of chili over an open faced burger and then covered it with cheddar cheese and chopped onions. This open-faced sandwich was henceforth referred to as “chili size”, and sold for 20 cents as opposed to the chili burger for 15 cents. Soon, people all over Los Angeles were asking for a chili size, or sometimes ordering just the straight chili in a bowl as a “bowl of size”. By the time Tommy de Forest closed up his restaurant in 1958 due to financial difficulties, the chili size was a popular item all over the West Coast.
So there you have it! Mystery solved! It's all about the ladle and in this case, size matters. Regardless of the name, this is a delicious meal to serve your family that can easily be made stove top in one skillet. Set out the toppings and let the family go to town. Eat it sloppy with a fork or neatly with the top bun attached. No matter how you choose, it is going to be delicious.
This is also a great way to do a leftover makeover with chili from another night. We used Rick's Woodsman's chili that he made a giant pot of last week to make our chili size. We freeze in meal sized containers and then use it for so many thing besides enjoying a bowl of chilli.
I hope you give this diner style chili size a try sometime soon and I hope you love it!
Happy Eating!
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