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.

Sunday, May 8, 2011

Burgers stuffed with scallions and Camembert

Yikes! Long time no post! I guess we all need a break occasionally...but rest assured, I have some great recipes queued up!

Made some burgers. Stuffed 'em with Camembert, scallions, grainy mustard, and some other assorted yumminess. Ate 'em bunless, topped 'em with a fried egg (though the egg is underneath the patty in this photo). Enough said? I think so.

Makes 4 burgers


  • 1 lb ground beef (I used 90% lean grass-fed)
  • 4 scallions, thinly sliced or minced
  • 1/2 tsp cayenne pepper (less if you do not like spicy food)
  • 4 oz (weight) Camembert cheese, rind removed and cut into four slices
  • 1 Tbs extra-virgin olive oil (I didn't measure this so I'm estimating)
  • About 4 tsp grainy mustard
  • 1/2 tsp salt
  • 4 eggs (optional, if you want to top the burgers with fried eggs)
  • Greens and chopped tomatoes, for serving
  1. Combine the scallions, cayenne, olive oil, and salt in a small bowl. Vigorously combine, crushing the scallions a bit with a fork or the back of a spoon.
  2. Divide the ground beef into eight equal balls, then flatten them out into patties. Spread four of them with mustard, top with a slice of Camembert, then spoon 1/4 of the scallion mixture on top. Top with the four remaining plain patties and press the edges together to make stuffed burgers.
  3. Broil or grill for about 4 minutes on each side. Meanwhile, fry eggs if desired to over-medium. Top plates of salad greens with burger patties, then top each patty with an egg.

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