Lemon Pepper Chicken Burger

Servings: 4

Ingredients:

• Whole grain bread rolls - 4 servings
• Romaine lettuce - 4 servings
• Red onion - sliced
• Tomato - sliced
  

• Sauce:
• Mayo - 3 tbsp
• Sweet sour sauce - 2 tbsp
• Sweet pickle relish - 1 tbsp
• Hot sauce - 1 tsp
• Ranch dressing - 1 tbsp
• Black pepper - 1/2 tsp
• 
  
• Chicken Patty:
• Chicken mince - 500gm (1 lb)
• Cilantro - 1/2 cup, chopped
  
• Spring onions - 1/2 cup, chopped
  
• Lemon pepper - 2 tbsp
• Salt - to taste
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Black pepper - to taste

Methods:

• 1. Mix in all the ingredients for the chicken patties with your hands thoroughly. Form into patties ( recipe yields 4) and place it on a plate. Cover it with a plastic wrap and let it marinade for 2 hours in the fridge.
• 2. Heat 2 tbsp of oil in a non-stick frying pan. Crank the heat to med-high. Cook the patties one at a time, for 2-3 min on each side. Remove and set aside.
• 3. Meanwhile, whisk in all the ingredients for the sauce. Set aside for the flavours to develop.
  
• 4. Once the patties are cooked, toast the buns on both sides.
  
• 5. On the heal (bottom half) of the bun place a dollop of the sauce, top it with a leaf of romaine lettuce, couple of slices of onions and tomatoes finishing with a chicken patty. If you like add a bit more sauce to the inner part of the crown ( top half) of the bun before placing it on top of the patty.
• 6. Serve. Bon Appétit!

Bohri Fried Chicken Sandwich

Servings: 4

Ingredients:

• Chicken Breast fillet - 4, skinless, boneless, pounded flat with a meat tenderizer
• Baby spinach leaves - 2 cups
  
• Vine tomatoes - 2, sliced
• Red onions - 1, med, sliced
• Bread rolls - 4
  
• 
  
• Coating:
• Flour- 4 tbsp
• Cumin powder - 2/3 tsp
• Coriander powder - 1/2 tsp
• Chili powder - 1/2 tsp (or more for desired heat)
  
• Black pepper - 1/2 tsp
• Paprika powder - 1/2 tsp
• Turmeric powder - 1/3 tsp
  
• Nutmeg powder - 1/4 tsp
• Hotspice powder - 1/2 tsp
• Salt - 1/3 tsp
  
• 
  
• Marinade:
• Onion paste - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1/2 tsp
• Green chili paste - 1 tsp
• Salt - 1 tsp
• 
  
• Sauce:
• Ketchup - 3 tbsp
• Sour cream - 2 tbsp
• Lemon juice - 1 tsp
• Salt & pepper - to taste
• Sugar- 1/2 tsp
  

Methods:

• 1. Flatten the chicken fillets with a meat tenderizer to about 1 cm thick pieces. Coat the fillets thoroughly with the marinade and marinate for minimum of 2 hours, up to 24 hours refrigerated.
• 2. In a bowl mix in all the ingredients for the coating. Lay the chicken breast fillets flat on a cutting board and sprinkle the flour mixture all over, ensuring to cover the fillets thoroughly. Pat gently, so that the flour sticks to the fillets.
  
• 3. In a non-stick pan heat enough oil so that the fillets will be half submerged when frying.
• 4. Add one fillet at a time to the hot oil and fry for 3-5 min on each side, until golden and crispy. Remove and let it drain on a paper towel.
• 5. Meanwhile mix in the ingredients for the sauce, set aside. Toast the buns on both side.
• 6. On the heel of the bun spread 1 tbsp of the sauce, top it with 2 slices of the tomatoes, followed by a handful of the fresh spinach leaves and finally top with one Bohri fried chicken fillet, ending with the crown of the bun.
• 7. Serve immediately. Bon Appétit!

Cajun Beef Burger

Servings: 4

Ingredients:

• Oil Spray
• Swiss Cheese slices - 4
• Tomato - 2, sliced
• Onion - 1 sml, sliced
• Green capsicum - 1 sml, sliced
• Lettuce - as required
  
• Honey Smoked BBQ sauce
• Ketchup
  
• Sriracha Hot sauce (optional)
• 
  
• For the patties:
  
• Ground Beef - 1 lb (450 kg), 95% lean meat
• Cajun Seasoning - 2 tbsp
• Salt - to taste
• Onion - 1 med, finely minced
• Jalapeno - 1, seeded and finely minced
• Parsley - 1/2 cup, chopped
• Breadcrumbs - 1/2 cup
• 
  
• Cajun Seasoning: (yields about 1 cup of spices)
  
• Onion powder - 4 tbsp
  
• Garlic powder - 3 tbsp
  
• Chili powder - 1.5 tbsp
  
• Paprika powder - 1 tbsp
  
• Cayenne pepper - 1 tbsp
  
• Black pepper - 1 tbsp
  
• White pepper - 1 tbsp
  

Methods:

• 1. In a bowl mix in all the ingredients for the Cajun seasoning. Use the amount required and store the rest in a sealed container, in a dark cool place (spice cupboard) for future use. If you do not want to make your own seasoning use any store bought kind.
  
• 2. In a large bowl, mix in the ingredients (except the onions, jalapeno and parsley) for the the beef patties. Don't be afraid to get your hands dirty. Mix it well and thoroughly with your hands. Cover with a plastic wrap and chill for 1/2 hour for the flavours to develop.
• 3. After the 1/2 hour, mix in the chopped onions, jalapeno and parsley to the ground beef. Divide into 4 equal portions and form into 1 cm thick flat disks. The patties will look quite big, but once you cook them they will puff up and shrink a bit.
  
• 4. Heat your stove-top griddle (if you do not have a griddle use a non-stick pan), spray a bit of olive oil and add the chopped onions and capsicums with a pinch of salt. Saute on high heat till they are caramelized. Remove and set aside.
• 5. Wipe off any oil residue from the griddle with a paper towel. Heat it up till smoking hot.
  
• 6. Add some oil spray to the griddle and add the beef patties. You need the oil spray for lubrication since the meat is 95% lean. Do not poke or move the patties. Let it get a good sear for 2-3 min. Flip and do the same on the other side. Cook till your preference of rarity. I like mine well done.
• 7. Meanwhile, prepare the buns. Toast the buns on both side until warmed up. Arrange a slice of lettuce, then 2 slices of tomato on the heel (bottom half) of the bun. Top it with ketchup, BBQ sauce and Sriracha sauce. Do all these when the beef patties are about to come off the griddle, otherwise your buns will get cold.
  
• 
• 8. Once you are happy with the cooking (rare, med-rare, well done etc.) of the beef patties, add a slice of the Swiss cheese on top of the patty and top it with a portion of the sauteed onions & peppers.
• 9. Cook till the cheese melts. Swiss cheese melts really fast and will melt down to your griddle. Do not worry about it, as it will come off, and that toasted, crunchy bit of the cheese is really yummy.
  
• 10. Once the cheese has melted, carefully transfer the beef patties with a spatula on top of the buns. Top it with the crowns. Serve immediately.

Chips Crusted Chicken Cutlet

Servings : 4

Ingredients:

• Chicken Breast Fillet - 2 large, (2 lb), boneless and skinless
  
• Crinkled Potato Chips - 2 cups, crushed roughly
• Milk- 1/2 cup
• Plain flour - 1 cup
• Garlic Salt - 1 tsp
  
• Pepper - to taste (but be generous as it tastes pretty good)
  
• Oil- for frying

Methods:

• 1. Slice each chicken fillet in half lengthwise, to make two flatter disks.
• 2. Place a plastic wrap on the cutting board, place the fillets on the wrap and with a meat tenderizer, flatten the chicken fillets into 1/2 cm thick fillets. If you do not have a meat tenderizer you can use a rolling pin to flatten the meat. Be very careful when flattening, as the flesh is very delicate and will rip or smash up if you do not do it gently.
  
• 3. Sprinkle some garlic salt (1/2 tsp) and freshly ground black pepper on the fillets. Bear in mind that the potato chips will also be salty. So, the seasoning should be done a little less than you would normally.
  
• 4. Sprinkle the flour on the fillets to coat.

• 5. Crush the potato chips and place them in a flat plate or on another cutting board.
• 6. Put the milk in another plate, sprinkle some more black pepper and garlic salt (1/2 tsp) in the milk, carefully dip each chicken fillet in the milk and then dredge them in the crushed chips to create a crunchy coating.

• 7. Heat oil in a non-stick pan and immediately fry the fillets till they turn crispy and gold brown, over medium heat, about 3-4 min on each side.
• 8. Serve it with a side of roasted vegetables or potato fries or with green salad or even in a sandwich like I did.

Flame Grilled Beef Burgers

Servings: 4- 8

Ingredients:

• Ground Hamburger meat/ Beef (73/27)* - 2 lb (1 Kg)
• Onion - 1/2 med, chopped finely
• Italian/ flat leaf Parsley - 2 tbsp, finely chopped
• Pitted Olive - 1/2 cup, chopped finely
• Garlic paste - 2 tsp
• Soy Sauce - 4 tbsp
• Worcestershire Sauce - 2 tbsp
• Chili Powder - 2 tsp
• Black Pepper - 1 tsp
• Ground Cumin - 1 tsp
• Ground Coriander - 1.5 tsp
• Salt - 1 tsp

Methods:

• 1. In a bowl mix in all the ingredients with the ground beef. Make sure you mix everything evenly but without over working the meat. Set to rest for about 1/2 hour, sealed, in the refrigerator.
• 2. Prepare your BBQ and have fire going on a steady rate.
• 
  
• 3. Take the meat out of the fridge, divide into 8 equal portions and form them into round balls.
• 4. Place them on a foil and press with your palm to create the patties. Cut the foil around the patties, so that you can easily place them ont0 the BBQ without a fuss.

• 5. Cook for 4-5 min on each wide, or depending on how you like them. I like mine well done.

• 6. Serve on a bread roll with any salad of your choice as a sandwich. You can also serve the beef patties, as a main dish with a drizzle of Honey BBQ Sauce and with the salad as a side.

Hints:
* 73/27 means that the ground meat consists of 73 percent meat and 27 percent fat content. You can also use a more leaner version or ground sirloin. However, I prefer the fat content when barbecuing, since the fat usually melts and drains off while cooking on the fire.