Szechuan Chicken Burger | Bombay Burgers | Wadala Station | MUMBAI STREET FOOD street food

Toast Szechuan peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Grind toasted peppercorns into a fine powder using a spice grinder or mortar and pestle.

In a large bowl, combine ground chicken, ground Szechuan peppercorns, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, bread crumbs, and egg.

Mix until well combined, being careful not to overwork the meat.

Form the mixture into 4 equal patties.

Heat a grill or skillet over medium-high heat and lightly oil the surface.

Cook the patties for 5-6 minutes on each side, or until fully cooked and internal temperature reaches 165°F.

While the patties cook, toast the burger buns on the grill until golden brown.

Spread mayonnaise on the bottom half of each bun.

Place a lettuce leaf on each bun, followed by a cooked chicken patty.

Top each patty with Szechuan sauce, tomato slices, and cucumber slices.

Cover with the top half of the bun and serve immediately.

Spice Level:

Allergens