Thehungrycodercooks

Ingredients

Beef Burger:

• 1.5 lb (680 g) minced beef (80% meat; 20%fat)
• ½ tsp black pepper
• 1 cup (225 g) grated frozen butter
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• Salt to taste

Chicken Burger:

• 1.5 lb ground chicken (keema)
• 1 ½ tsp onion powder
• 2–3 tbsp fresh parsley, finely chopped
• 2–3 green chilies, finely chopped (adjust to heat preference)
• 1 tsp Italian seasoning
• ¼ cup grated Parmesan cheese
• 1 tsp black pepper
• 1 ½ tsp salt (or to taste)
• 2 tbsp olive oil

Seafood Burger:

• 315 g (11 oz / 0.7 lb) shrimp, peeled and deveined
• 315 g (11 oz / 0.7 lb) salmon, skin removed
• ¼ cup (25 g) scallions, finely chopped
• 1 tbsp garlic powder
• 1tsp tsp onion powder
• 2-3 tbsp fresh cilantro, finely chopped
• 1 tsp black pepper
• 1tsp tsp red chili powder (adjust to heat preference)
• 1 tbsp soy sauce
• 1–2 green chilies, finely chopped
• 2–3 tbsp flour (to bind the patties)
• ½ cup (50 g) panko breadcrumbs

Burger Sauce:

• ½ cup mayonnaise
• 1 tbsp Dijon mustard (or regular mustard)
• 1 tsp Worcestershire sauce
• 1½ tbsp sweet chili sauce
• ½ tsp garlic powder
• ½ tsp onion powder

Directions

Beef burger & Chicken Burger

1. In a large bowl, combine the minced beef/chicken with the ingredients listed above and mix gently until just incorporated.
2. Shape into even burger patties, creating a slight indent in the center to prevent puffing. Freeze for 8-10 minutes before cooking to help them firm up and hold their shape.
3. Heat oil in a pan and add the beef burger patties. Cook for 3–5 minutes on each side, or until cooked through and nicely browned
4. For chicken patties 5-6 mins (press the center it should feel firm, not soft or squishy, and there should be no pink inside.)
5. Optionally, sauté sliced onions and toast the burger buns in the same pan for extra flavor.
6. Place cheese on top of each patty and cover the pan to allow the cheese to melt.
7. Once melted, spread burger sauce on the buns, then layer with lettuce, tomato slices, and the cheesy patties.

Seafood Burger

Set up coating station

• 1 bowl with 1/2 cup flour
• 1 bowl with beaten 1 egg
• 1 bowl with 1/2 cup panko breadcrumbs

1. Finely chop the shrimp and salmon (or pulse a few times in a food processor – don’t over-blend). Transfer to a bowl.
2. Add scallions, garlic powder, onion powder, cilantro, black pepper, red chili powder, soy sauce, green chilies, flour, and panko breadcrumbs. Mix gently until just combined.
3. Form into even burger patties. If the mixture feels soft, refrigerate for 15–20 minutes to help them firm up.
4. Lightly dust each patty in flour. Dip into the beaten egg.
5. Coat generously with panko, pressing gently so it sticks well.
6. Heat oil in a pan over medium heat (enough to shallow fry).
7. Fry for about 3–4 minutes per side until golden brown and crispy.
8. Don’t flip too early let the crust form first
9. Optionally, place cheese on top of each patty and cover the pan to allow the cheese to melt.
10. Once melted, spread burger sauce on the buns, then layer with lettuce, tomato slices, and the cheesy patties.

Recipe Video

Notes

How to freeze patties?

• After shaping the patties, place them on a baking tray lined with parchment paper and freeze for 8–10 minutes to firm up.
• Remove from the tray, wrap each patty individually in parchment, and transfer to a zip-lock bag to prevent sticking.
• Freeze for 1–2 months.
• When ready to cook, remove the patties from the freezer and let them sit at room temperature for 10–15 minutes to take the chill off the edges. Avoid leaving them out too long, or they may become watery.
• Cook immediately after this short rest — no need to fully thaw. This ensures even cooking and keeps the patties juicy.