Chicken Burgers Recipe | Food Diaries | Zarnak Sidhwa | Fast Food

Method:
Combine chicken mince, paprika, garlic, green onions, season with salt and pepper. Divide mixture into 4 patties. Heat oil and cook patties until golden and then top with cheddar cheese, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. Stack lettuce, coleslaw, chicken patties, cucumber, onion, jalapeño and more coleslaw on top of bottom buns. Close sandwiches with top buns.

Method:
To make the cake, sift together the cocoa powder, cornflour, baking powder and salt. Melt 1/2 cup butter with the chocolate until the mixture is smooth. Remove the bowl from the pan, and stir in the sugar. One by one add in the eggs. Stir in the dry ingredients. Pour the mixture into a cake pan and give the pan a few taps against the counter to settle the batter. Bake at 180 degrees c for 18-20 minutes, or until a tester inserted into the center comes out clean. Cool few minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan. To make the ganache, pour 1 1/4 cups cream into a saucepan with the chocolate and let melt till smooth. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough carefully return the cake to the pan. (the mousse layer is too soft to stand on its own until it’s chilled. It needs the support of the pan sides.) Whip the remaining 1/2 cup cream. Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours. To finish, dust the cocoa powder over the top of the cake. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.