Wednesday, May 25, 2011

Tandoori chicken burgers

Something about summer makes me want to eat burgers. This is a unique variation. I was planning to make tandoori chicken for dinner, but due to a very good sale on ground chicken I got the idea to burger-ize it. Typically I mix tandoori spices with yogurt for a chicken marinade. Instead, I combined ground chicken with spices and served it with a homemade cilantro raita for the yogurt component. As usual, I served the patties bunless over a bed of greens (in this case, baby spinach, romaine, radicchio, and arugula). Diced mango complemented the flavors perfectly and I urge you not to leave it out. Since I watch my carbs, I just used a tiny bit, but it was enough. You can always slice it thinly to make it stretch further. 

Variation: For my dairy-free readers (I have a bunch!), I am sure that you could substitute a cilantro mayo for the raita. Just combine mayonnaise with minced cilantro leaves, cumin, garlic, and perhaps a little mango chutney or sugar-free mango syrup, and add sliced cucumber atop the burger (or add cucumber chunks to the salad).

Serves 4

  • 1 lb ground chicken or turkey (the stuff I used was marked 93% lean)
  • 1 Tbs tandoori seasoning. I bought a bag of it that I found in my local Oriental market. Penzeys also makes a good tandoori blend. If you wish to make your own, this looks like a decent recipe.
  • 4 scallions, thinly sliced
  • 1 Tbs minced fresh ginger (probably optional)
  • 1 beaten egg or 1/4 liquid egg white or egg substitute
  • Salt to taste
  • 1 fresh mango, diced or sliced
  • Bed of greens for serving
For the raita:
  • 8 oz Greek yogurt
  • 1 medium cucumber, peeled, seeded, and chopped
  • 2 Tbs minced fresh cilantro
  • 1/2 tsp cumin
  • Pinch of garlic powder or 1 small clove garlic, minced
  • Salt to taste
  1. Combine the ingredients for raita. Set aside in the refrigerator.
  2. Combine the ground chicken, egg, scallion, ginger, tandoori seasoning, and salt. Shape into four patties. 
  3. Cook in a lightly-oiled skillet over medium-high heat, about 3-4 minutes on each side, then turn down heat to medium-low, partially cover, and cook until done throughout with no raw meat.
  4. Serve atop salad greens with diced mango. Put a blob of raita on top and serve.


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