Pineapple Jalapenos Chicken Burger Recipe| Easy & Spicy Chicken Burger Recipe


Some food pairings are a match made in heaven. One such is pineapple and jalapenos. The fiery jalapenos are smoothly caressed by the sweetness of pineapple. A combination, I would suggest everyone should try. As grad school is spacing my time into long hours of sitting with short bursts of occasional walking, getting quality time and mood for slow paced cooking has become difficult. Past Friday was a bliss, with all the classes cancelled. And the food monster inside me sprung into putting this burger together. When you have all the key ingredients, including the leisure of clicking snaps in day light, what else would one need! 😀

Here is the recipe.

Serving: 1

Marination time- 1 hour to overnight

Prep time: 10 mins

Cook time: 15 mins


3-4 nos. Fresh round pineapple slices

1 nos. Fresh Jalapeno

1 nos. Burger Bun

150 – 180 gm/ 3 medium sized Boneless Chicken Thigh cuts

2 tbsp Amul Cheese spread

2 tsp butter/ ghee

1 tbsp Cooking oil


Marination Spice Mix:

4 tbsp Thick Curd

2 tsp Coriander powder

1 tsp Cumin powder

1 tbsp Kasuri Methi (dried fenu greek leaves)

1 tbsp Red Chilli powder (or as required)

1tsp turmeric

1.5 tsp salt (or as required)



1. Mix all the ingredients listed under marination spice mix, check for salt and spice levels and then add washed chicken pieces into it. Ensure your chicken cut is large and slim enough to snugly fit in the burger. Don’t make them too thin. Moderate thickness allows the chicken to retain juiciness as it roasts.

2. Marinate for 1 hour to overnight depending on your convenience.

3. Add 1 tbsp cooking oil on to a flat non-stick pan. (Non stick allows the chicken to roast well as it leaves oil for it brown). Once the oil is hot, add marinated chicken pieces. Flame should be high for 1 minute and then switch to lo flame. Cook for 3-4 minutes on each side until it gets the charred roasted texture and colour.

4.  Meanwhile, put ghee/butter onto another pan and roast pineapple and jalapeno slices in slow flame till pineapple turns slightly golden color and the skin of jalapenos wilt a little.

5. Get the cooked chicken, jalapenos, pineapple on a plate and allow them to cool for a bit.

6. Now slice the burger bun into half and smother cheese spread on the insides. Microwave it for 15-20 secs to melt the cheese.

7. Layer your burger with chicken, pineapple and jalapenos. Add more cheese spread if you desire.

That’s it! Juicy and delicious burger at the comfort of your home!



  1. One could add tomatoes, lettuce, fried capers according to your choice.
  2. I would suggest thigh cuts are best for burgers as they have relatively high fat content and the density of the meat in legs is best as a burger filler.






Beetroot and Paneer Burger| Interesting Idea for Veggie Burger|How to make a Potato-free Burger recipe


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Deciding upon the dish for the first post hasn’t been easy. After much up-do, I decided to pen down on potato free  vegetarian burger. This simple yet appetising recipe easily fits into breakfast, snacks or simple dinners. Such versatile and balanced comfort food it is!

Remember the days when you got introduced to burgers in India? In most of the towns, Mc Donald’s burger had been the only burger known to many, until recent times.  It was the staple go-to lunch option on most of my weekends during college days. Crazy food habits, I agree.  But, now I crave for flavours in every bite of food I eat or prepare at home. The standard potato filling that goes into a vegetarian burger was quite unsettling to my taste buds. So, I decided to recreate a burger with some uncommon, yet healthy vegetarian filling.

In the course of my research, I found this amazing recipe of Beetroot and Feta Burgers on Jamie Oliver’s Foodtube which led me to Stephen and David Flynn’s (@thehappypear). Trust me, if you are one of those like me, crazy and curious about cooking or relishing food, I would suggest you to follow these guys. Their recipes are trouble-free and nourishing as they appear. Beet burger was one of such recipes and I couldn’t wait trying it. I made few adjustments to the original one like substituted freshly prepared paneer (Indian Cottage Cheese) for feta (for feta is not easily available in India). It was one recipe I made for like two batches in the very same week and ate it in rolls, burger buns, rice and as it is too! Trust me; it’s hard to go away with the addiction of mint and beetroots melange! Eating a patty without potato felt awesome on the taste buds and since then beetroots have become my new favourite pick in weekly grocery shopping hauls.


  • 2 cups – grated beetroot
  • ½ – 1 cups – crumbled paneer/Indian cottage cheese
  • 10nos toasted walnuts – coarsely chopped
  • Mint leaves – ½ cup (tightly packed and chopped roughly)
  • Finely chopped onions – 1/3 cup
  • Chopped green chillies – 1 tbsp (Original recipe doesn’t call for them, I like spicy food, so had to add them)
  • Any Oil – as required (1 tbsp for sautéing and little more to roast the patties)
  • Salt – as required
  • Lemon juice – 1to 2 tbsp
  • Breadcrumbs – 1/3 cup (I put in roughly pulverized Britannia rusk/toasts)

Burger Buns:

You can prepare them at home or use the ones readily available in all supermarkets. Pav Buns work just fine for this recipe. Slit them into half and roast them on a medium flame a little before setting up the burger. For those who wish to prepare the pav at home, can try out Dassana’s recipe of ladi pav from the ‘veg recipes of India’.

Pavs are Indian burger buns that go well into making of street food snacks like Pav bhaji, Vada pav, Missal Pav etc. For my recipe, I used the tutti-fruitti buns bought earlier to dunk in tea. Sometimes, laziness to source perfect things brings out the creativity in us. : P After all, jugaad (Indian word for hacks) is quite essential with foodie experiments.

Vegetable filling:

I used what I had at home then. You may use any kind of veggies that suits your liking – Lettuce, capsicum, tomatoes, cucumber, etc.


  1. Heat the pan and add 2tbsp oil.
  2. Add the grated beetroot and onions and chopped green chillies into the pan.
  3. Sautee the beetroot on medium heat till it sweats and gives off sweet smell. This would roughly take 5- 10 minutes.
  4. Meanwhile, take the paneer into a large mixing bowl and add chopped mint leaves into it.
  5. Add the beetroot mixture from the stove top into the bowl.
  6. Now, sprinkle salt and breadcrumbs and walnuts and mix them lightly.
  7. Splash some lemon juice over it, mix. Shape them into balls or patties (flat discs) depending upon where you wish to use them.
  8. The finished patties can be roasted on stove with some oil or baked in a preheated oven at 180 degree C for 25 minutes.
  9. Place them in between bun with your favourite veggies and sauces or have them along with mint chutney or tomato ketchup. You can also roll them into a nice wrap using rotis (Indian flat bread).


I slided a sunny side-up in the middle to add in some proteins to my meal and ate more tomatoes and cucumbers to fill up on salad portions. Next time in quest for a lunch idea with continental twist, go for it. It would be an interesting mashup for the picky tiny tots too!