This pulled chicken burger has been on my list for quite some time! I wanted to get the flavours right before publishing this. Last time we made a batch, I forgot to click pictures! No more excuses now. I have finally managed to get myself to write this down. So here it goes!
Slow-cooked chicken shredded to flavourful slivers, layered with crunchy lettuce and fresh tomatoes, and topped with a creamy mushroom puree and a load of caramelised onions – All of this in a toasted burger bun!
Usually, we associate burgers with super rich, greasy, unhealthy meat feasts! Worry no more! We don’t have any fried, or greasy ingredients in this recipe. This is a healthy burger. But boy, it is delicious!
These burgers are lip smacking good! I don’t want to brag. Try them out this weekend, and you’ll believe!
What we have is some succulent, shredded chicken; fresh and crunchy lettuce; juicy tomato slices; and all that goodness held together in the grip of a nice, toasted burger bun.
Invest time and reward yourself with these delicious burgers
I have to admit that this is not the easiest of the recipes on my blog. There are no complex techniques. And the narration of each step is also straightforward as usual. But what’s different here is the time required to cook up these burgers!
Let me iterate. Cooking this burger is easy, it’s just that you need to spend some time to get our components ready.
Let’s get cracking! Go through the list of ingredients and steps, and start cooking! I would love to hear from you. Please drop your comments at the end of this post.
Pulled Chicken Burger
- 500 gram chicken small pieces (boneless optional)
- 4 burger buns
- 2 tablespoon ketchup or as required
- lettuce leaves
- 1 medium tomatoes sliced
For pulled chicken
- 1 tablespoon vinegar
- 1 tablespoon paprika or kashmiri chilli powder
- 10 black peppercorn
- 6 cloves garlic chopped
- 3 cloves
- 1 tablespoon ketchup
- 1 teaspoon brown sugar
- salt to taste
For mushroom sauce
- 200 gram button mushroom
- 1 inch butter
- 3 cloves garlic crushed
- 1/4 cup milk
- salt to taste
For caramelised onions
- 5 medium onions thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- Thinly slice the onions. Chop the mushrooms.
- Mix paprika, ketchup, and brown sugar with vinegar to make the marinade.
- Crush garlic, pepper, cloves, and mix with the chicken pieces along with the marinade. Let it sit for 5 minutes.
- Heat butter in a pan, and fry the crushed garlic.
- Add the chopped mushrooms, and saute on a medium flame.
- Once the mushrooms are cooked, add quarter cup of milk. Bring to boil on a low flame.
- Let it cool down. Blitz to a thick paste in a blender. You can add 1/4 cup water if required.
- Empty the marinated chicken along with all juices to a pot. Add half cup water, mix well, and cook with the lid closed on low flame.
- Heat a thick, non-stick pan. Coat the entire surface with a tablespoon of olive oil. Reduce to a low flame, and start frying the onions.
- Continue frying the onions while stirring occasionally.
- After 30 minutes, switch off the chicken pot. Once it's cooled down, take out the chicken pieces and shred them using two forks.
- Do not discard the gravy in the pot.
- Put the shredded chicken back into the pot, and cook further until it's reduced to a just moist consistency.
- Add half teaspoon brown sugar to the onions, and continue frying. You can see them turning brown.
- Onions will start to get caramelised now. Stir frequently so that they don't get burned. Cook till they are uniformly caramelised.
- Toast the buns. Now let's start assembling the burger.
- Add a layer of ketchup on the base.
- Place the lettuce leaves followed by the tomato slices.
- Place 1/4 of the shredded chicken on this.
- Now add a generous helping of the mushroom puree on top of the chicken, followed by 1/4 of the caramelised onions.
- Place the cap of the bun. Repeat for the remaining (three) buns. Serve your pulled chicken burgers hot and fresh!
- If you are not a big fan of mushrooms, remove that ingredient group
- Your burgers will still fantastic
- If you don't have paprika, any low heat chilli powders will do just fine