Fine dining for buns

Ditch the fast food avatar of the beloved burger and try out some of its gourmet incarnations, bringing a little more fun to the fanciest of meals

Gourmet salami burger Ingredients

Burger buns, halved, 3 Avocado, 1 Salami (chicken or pork), 3 slices Brie cheese, 20 gm Tomato, sliced, 1 Baby spinach and/or baby rocket, a bunch Mayonnaise, 2 tbsp Salt and white pepper to taste

Method Toast or grill the burger buns. Spread avocado pulp as it is onto the bottom halves. Lightly sauté the salami slices and place one on each burger base. Top with the baby rocket, mayonnaise and white pepper. Serve with a salad. Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa

Ricotta and Pickled Zucchini Chicken Burger Ingredients Burger buns, halved, as required Chicken mince, 1/2 kg Zucchini, 2 Vinegar, 1/4 cup Sugar, 2 tbsp Crushed red pepper, 1/2 tsp Radicchio, 1/4 Ricotta, thinly sliced, 50 gm Oil as required Salt and black pepper to taste

Method In a bowl, combine the vinegar and sugar with the crushed red pepper and 1 tsp salt. Cut the zucchini into ribbons, add to the vinegar mixture and let stand for 10 minutes. In the meanwhile, heat a grill to medium-high. Season the chicken mince with salt and papper, then add the vinegar mixture. Form into thick patties and cook on the grill for 5 minutes on each side. Sandwich each patty between two halves of a burger bun, topping with radicchio, ricotta and pickled zucchini. Serve immediately. Recipe courtesy chef Manoj, Locale Cafe and Bar, Saket

Thai chicken burger Ingredients Multi-grain burger buns, halved Chicken breast mince, 500 gm Thai red curry paste, 2 tbsp Green onions, finely chopped, 2 large Sweet chilli sauce, 1/3 cup Egg, beaten, 1 large Cottage cheese, 1/3 cup Dried breadcrumbs, 1/2 cup Fish sauce, 2 tbsp Soy sauce, 1 tbsp Coriander leaves, 1/2 cup Olive oil as required Carrots, sliced into ribbons, 2

Method Combine the chicken mince, curry paste, onions, 1 tbsp sweet chilli sauce, egg, cottage cheese, breadcrumbs, fish sauce, soy sauce and coriander in a bowl. Mix well. Shape into thick patties, cover and refridgerate for 30 minutes. Heat a barbecue to medium. Spray the patties with oil. Cook until cooked through. Toast the buns, spread with the remaining sweet chilli sauce, top with the patties and carrot ribbons. Serve hot with a salad of your choice. Recipe courtesy chef Gajendra Singh, Unplugged Courtyard, CP

Open chicken burger Ingredients Sesame burger buns, halved and lightly toasted, 4 large Butter, 2 tbsp All purpose flour, 2 tbsp Whole milk, hot, 1 cup Vegetable oil, 1 tbsp Garlic, finely chopped, 4-5 cloves Onion, finely chopped, 1 large Fresh celery, finely chopped, 1 stalk Green capsicum, diced, 1 small Chicken cubes, chopped into small dices, 350 gm Jalapenos, finely chopped, 2 Cheddar cheese, grated, 1 cup Fresh parsley, finely chopped, a few sprigs Salt to taste Black pepper powder to taste

Method Heat the butter in a heavy pan over medium flame and add flour. Cook the mixture till the raw smell of flour disappears. Reduce the flame to low and whisk in hot milk. Stir continuously till the sauce thickens and remove from heat. Set aside. Heat oil in a frying pan over medium heat, add garlic, onion and celery and sauté till the onion turns translucent. Add capsicum and chicken and cook till the chicken is done. Mix in the prepared béchamel along with jalapenos, salt and pepper, and remove from heat. Divide the mixture into 8 equal portions and spread each portion onto a burger bun half. Divide the cheese into 8 equal portions too, and sprinkle over each open burger. Place one open burger on top of another to make a double-decker and serve with a salad of your choice. Recipe courtesy Cafe Delhi Heights

Smoked salmon burger Ingredients Burger bun, 1 large Smoked Salmon, 80 gm Mascarpone cheese, 20 gm Philadephia cheese, 30 gm Dil, 4 gm Onion, chopped, 5 gm Green chilli, chopped, 3 gm Lemon zest, 2 gm Butter, 10 gm Mayonnaise, 10 gm Rocket leaf, 5 gm Refined oil, 5 ml Fresh parsley, finely chopped, a few sprigs Salt and pepper to taste

Method Roughly chop the salmon and add chopped onion, green chilli and dil to it. Set aside. In a separate bowl, mix the Mascarpone and Philadephia cheese, lemon zest, salt and pepper. Mix into the salmon mixture and add parsley. Cut the burger bun in half, toast and butter it. Line the bottom half with a rocket leaf and top with the prepared mixture. Top with the remaining half and serve with French fries. Recipe courtesy HO Diner, Hang Out, DLF Cyber Hub