One of the reasons I seldom make crispy chicken burgers is that it demands time and extensive cleaning as you set up your coating station which includes eggs and flour. I wanted to create a recipe that is easy and quick. In this Crispy Chicken Burger recipe, I do without eggs and found that the fat in chicken is enough to hold together the ground meat.
Adding in garam masala and ginger garlic paste gives it a Pakistani flavor, which along with the raita that I shared with my Seekh Kebab fills the kitchen with a familiar aroma of Pakistani cooking. Follow along and you’ll be quite amazed at how crispy and easy it is to make these burgers.
