“You don’t have to see the whole staircase, just take the first step” – Martin Luther King Jr.
Introducing my newest concoction with ground chicken….Tandoori Chicken Burgers!
I have this love hate relationship when it comes to handling raw meat. Either I love it and it’s a success or I hate it and well it’s a total fail. Luckily for me, I am not someone who prefers to have meat at each meal. Though recently, I have had this obsession with ground chicken. The cleanup is simple, it’s effortless to work with, cooks quickly and it remains juicy!
I made this recipe for one of my friends to try & she absolutely loved it! I am glad to say it passed the taste test before I shared with you guys. Served a top a brioche bun, with a slice of American cheese, some pickled onions and side of air fryer French fries seasoned with cumin, salt and pepper….who can resist?!
I would suggest making the patties ahead of time and then freezing. Once ready to consume, just let the patties thaw and then pan fry. Top with: Mayo (highly recommend: Siracha Mayo), Pickled onions, a sweet/spicy chutney such as Trader Joe’s Mango Ginger chutney and a slice of American Cheese.
Tandoori Chicken Burgers
Juicy burger with a kick of heat. The perfect summer burger!
Ingredients
- 1 package 16oz ground chicken
- 1 serrano chili or jalepeno diced
- 1/3 cup red onion diced
- ½ tbsp minced garlic
- 1 tsp cumin
- 1 tbsp tandoori masala powder
- ½ tsp garam masala
- 1 tsp ginger paste
- ¼ tsp red chili powder
- Salt pepper,
- 1/4 tsp garlic powder or more depending on preference
- ¼ tsp smoked paprika
- ½ tbsp. olive oil
- ½ tbsp lemon juice
- 1 package Trader Joe's Brioche Buns (4 buns)
Optional Toppings:
- Sir Kensington's Siracha Mayo
- pickled onions, or regular onions
- slice of American Cheese
- Trader Joe's Mango Ginger Chutney
Instructions
-
Place chicken in a mixing bowl. Using a rubber spatula fold in diced jalapenos, diced red onion, minced garlic, cumin, tandoori masala powder, garam masala, ginger paste, red chili powder, salt, pepper, garlic powder and smoked paprika. Lastly, add in olive oil and lemon juice. Mix well to make sure all spices are incorporated.
-
Line a large plate with parchment paper. Divide mixture into 4 piles and using your hand shape into patties. Place patties on the plate and cover with foil. Refrigerate for ~30 mins and then cook on a grill pan for 4-5 minutes on each side.
-
Serve on a brioche bun. Top with mayo, pickled (or regular) onions, mango ginger chutney and a slice of american cheese.
