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).
TANDOORI CHICKEN BURGERS
- 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
- 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
- Combine the ingredients for raita. Set aside in the refrigerator.
- Combine the ground chicken, egg, scallion, ginger, tandoori seasoning, and salt. Shape into four patties.
- 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.
- Serve atop salad greens with diced mango. Put a blob of raita on top and serve.