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Pulled Chicken Burger
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Pulled Chicken Burger

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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Main Course, Main Dish
Cuisine: American
Servings: 4 burgers

Ingredients

  • 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

Instructions

  • Thinly slice the onions. Chop the mushrooms.
    Main ingredients for the pulled chicken burger
  • Mix paprika, ketchup, and brown sugar with vinegar to make the marinade.
    Sauce to cook chicken
  • Crush garlic, pepper, cloves, and mix with the chicken pieces along with the marinade. Let it sit for 5 minutes.
    Chicken marinated in the sauce mix
  • Heat butter in a pan, and fry the crushed garlic.
  • Add the chopped mushrooms, and saute on a medium flame.
    Mushrooms fried in butter
  • Once the mushrooms are cooked, add quarter cup of milk. Bring to boil on a low flame.
    Milk is added to the fried mushrooms
  • 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.
    Chicken cooked in a pot
  • 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.
    Onions slow cooked in a pan
  • Continue frying the onions while stirring occasionally.
    Onions continue to get cooked
  • After 30 minutes, switch off the chicken pot. Once it's cooled down, take out the chicken pieces and shred them using two forks.
    Cooked chicken is shredded to pieces
  • Do not discard the gravy in the pot.
    Save the juices
  • 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.
    Caramelised onions are ready
  • Toast the buns. Now let's start assembling the burger.
  • Add a layer of ketchup on the base.
    Ketchup on the bun
  • Place the lettuce leaves followed by the tomato slices.
    In goes the lettuce and tomatoes
  • 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.
    Final step - add the mushroom sauce, and top it up with caramelised onions
  • Place the cap of the bun. Repeat for the remaining (three) buns. Serve your pulled chicken burgers hot and fresh!

Notes

  • 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