Daal Week 3: Stay with me here. Burgers are in my top favorite foods, and I eat a lot of them. If you subscribe to the fast food mentality of a burger being some iceberg lettuce, some mayonnaise, and 1 deep fried patty, you’re seriously missing out.
Burgers are a super customizable meal, and you can mix a lot of textures and flavours to make a mouthgasm-inducing meal. Daals don’t have too much flavour in them by themselves, but they do provide amazing texture.
Building around that and bringing out flavour, I’ve made two burger combinations – this post details the Chicken one.
Before I talk more about the dish, and customizations, here’s the recipe (serves 1).
Double Decker Burger (Chicken)
Layer 1: Peas, Corn, and Toor Daal Patty
|Asking what spices to put in a burger is a monumental task – you can put it anything. I went for these – salt, pepper, cumin powder, and thyme. You can put it chilly, coriander, soy sauce, garlic powder, etc. to make your burger your own.|
|Toor Daal||2 full tbsp||~35g|
|Peas||2 full tbsp||~35g|
|Corn Kernels||2 full tbsp||~35g|
|Lettuce of choice||1-2 leaves||I went for regular Green Leaf.|
|Cheese slice||1||Slices are easier and classic.|
|Hot Sauce||1/2 tsp||~2g||I made my own. Look below.|
|Mayonnaise||1 tbsp||15g||I made my own. Look below.|
|Spices of choice||1/2 tsp each||~2g each||See table footnote.|
Layer 2: Barbecue Chicken Juicy Lucy Patty
|You will also need 3 parts of a bun, and flour for binding the patties. I used 1 full store-bought burger bun (with sesame seeds), cut into 2, and I used half of another bun.|
|Chicken mince||100g||Can blitz a chicken breast in the mixer.|
|Egg||1||For poaching or frying as a topping.|
|Tomato slices||1 big / 2 small|
|Lettuce||1-2 leaves||I went for regular Green Leaf|
|Cheese Slice||1||Easy and classic.|
|Condiments of choice||I used mustard and barbecue sauce.|
|Spices: See note above||to taste||Salt, Pepper, and garlic only.|
- Wash the daal 3 times* and soak them. Soak the peas and corn as well.
(*You’ll see the water become milky with starch and dirt.)
- Mix the hot sauce and mayonnaise, making sure not to make the mayo too runny. I made my own hot sauce and mayonnaise with egg. For the hot sauce, I used this recipe as a framework only – No jalapenos and I didn’t follow the fermenting instructions. Homemade Sriracha Recipe
For the mayonnaise, separate out 1 egg yolk (Pass it from shell to shell while the white drops below. Keep the white for another recipe) and add to it a little mustard, salt, and pepper. Start whisking continuously and add a slow stream of vegetable oil. Have patience and you’ll see the transformation.
- You could pre-prepare the chicken – Keep it covered in Barbecue sauce until you need it.
- Drain the daal.. You can choose to boil the daal, peas, and corn together to soften but don’t do it for more than 2 minutes. You don’t want them cooking completely.
- Grind the daal, peas, and corn in a mixer. You want it to be really thick so you can shape them.
- Empty your ground-up matter and mix in your spices of choice and enough flour until you can shape the mixture into a tight disc.
- Gently fold one cheese slice into eighths.
- Grind the chicken. Spice it as you want. Add flour to your chicken mixture until you can form a loose disc.
- Gently flatten out the sides so the centre remains thick. Then put the folded cheese in the centre and fold up the sides around and over.
- Heat up a pan or griddle and add a little oil. Fry both your patties on both sides for 2 minutes each on a medium flame. Seal in the sides by using tongs to hold the burger side first into the pan. The cheese inside the chicken patty will melt.
- If you have an oven, give both your patties ~8 minutes at 180°C to cook through. If not, give your patties an extra minute on each side in the pan on a low flame.
- Fry your egg in butter – crack open the egg directly into the pan. Add salt and pepper and let your egg cook, before folding it in upon itself.
- (Optional) Toast your buns to get some color.
- Assemble your burger, bottom to top – bun, hot mayo, lettuce, daal patty, cheese, bun, barbecue sauce, tomato slices, lettuce, chicken patty, fried/poached egg, mustard, bun. Serve with french fries.
(If you’d like a french fries tutorial, leave a comment below. I’ll make proper ones for it, not like the ones pictured.)
I made two burgers with four different patties, alone and at night. It was incredibly frustrating and tiring, and by the end, I was making compromises – avoid that by working with a friend or by using less ingredients! You can see the other recipe (Vegetarian) Right Here.
You can customize this burger in multiple ways. Consider a buttery-lemony glaze for the chicken. Consider deep-frying the pea and corn patty, or replacing the sesame seed bun with two slices of garlic bread. You can also poach the egg instead of frying it.
With burgers, there’s so much you can do that putting down any list of spices or sauces is pointless. Don’t be afraid to experiment and make your burger your own. If you have questions or want more specialized burgers, leave a comment below and I’ll see what I can do! 🙂
Thank you for checking out #RecipeLab! If you like this recipe, leave me a comment below telling me about the recipe and your preferences. There are more recipes in Daal Week – check back on the Navigation Post Right Here to see the other recipes, or check out the Cooking category in the Library to see what else I have. 🙂