Burgers have got to have personality! This Chicken Kebab Burger has the perfect Punjabi twist to make it lip-smacking addictive. Inspired by the ground chicken burgers mom used to make every weekend on the BBQ with fully loaded toppings. This ones my version dressed with creamy havarti, @ricksgoodeats Achari Mayo, peppery arugula and crunchy sweet red onion. #KitchenAidAmbassador PREP TIME 30 minutes COOKING TIME 15 minutes YIELD 6-8 Patties Ingredients 1 kg boneless skinless chicken thighs 1⁄2 cup finely minced red onion 2 cloves finely minced garlic 1 inch finely minced ginger 1⁄2 cup finely minced mint 1⁄2 cup finely minced cilantro 1 finely minced red or green chilli 1 teaspoon garam masala 1 teaspoon chaat masala 1⁄2 teaspoon ground cumin 1 teaspoon turmeric powder 1⁄2 teaspoon ground coriander 1 teaspoon red chilli powder 1 teaspoon paprika Pinch of salt and black pepper 1 tablespoon of olive oil Using the @KitchenAid_ca Meat Grinder attachment with the largest holes on your #KitchenAidStandMixer, process the chicken thighs into mince on Speed 4 into your 4-quart stainless steel bowl. Remove the meat grinder attachment and add the stainless steel beater. Combine all ingredients into the freshly minced chicken, and mix well on Speed 2. Do not overmix but wait for the spices and herbs to be well incorporated before turning off the Stand Mixer. Form patties with hands, poking a little indent in the middle of your patty to minimise shrinking while cooking. In a non-stick frypan on medium high heat, add a drizzle of oil into the pan before adding in your patties. Cook for 4-6 minutes per side until your Chicken Tikka patties reach an internal temperature of 165°F. Remove from the pan and let rest for a few minutes before dressing the burger with your favourite toppings and serving up!