Bombay Spicy Chicken Burgers With Cool Cucumber And Tomato Raita Recipes

GRILLED CURRIED PUMPKIN BURGERS WITH CUCUMBER AND MINT RAITA

Steps:

• For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
• For the raita: Whisk the yogurt, lime zest, cayenne and a pinch of salt together in a medium bowl until smooth. Whisk in enough water to make the yogurt barely pourable. Stir the cucumber and mint into the yogurt. Set aside.
• For the burgers: Preheat a grill for cooking over medium-high heat. Cut the lettuce into thin strips and coarsely chop the cilantro leaves. Toss together in a small bowl and refrigerate until ready to serve.
• Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender and browned, about 4 minutes. Add the bell peppers, zucchini and 1 teaspoon of salt and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Add the curry powder, garam masala, and ground ginger and cook, stirring, 1 minute more. Transfer to a plate and refrigerate for about 5 minutes to cool.
• While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt and some pepper and stir with a rubber spatula until combined.
• Divide the mixture into 4 equal portions and form each portion into a patty. Rub oil on the grill grates and place the patties on the grill. Grill 6 minutes on each side, then transfer to a plate.
• Place a dollop of raita on the bottoms of the buns, then top with a patty, another dollop of the raita, some of the lettuce and cilantro mix and cover with the bun tops. Serve with lime wedges and iced tea.

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
• In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
• Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
• Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.

SPICY CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

CUCUMBER RAITA BURGERS

Steps:

• 1. Place frozen burgers on baking sheet. Brush tops with pepper sauce. Bake at 350 degrees F for 18 to 20 minutes.
• 2. Combine cucumber, yogurt, onion, cumin, salt, and garlic powder. Spoon on top of burgers. Garnish with additional thin cucumber slices and chopped red onion, if desired.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Helpful Hints: When you want an exotic entree in just a few minutes, this recipe saves the day. Just 20 minutes from start to finish gives you pepper-sauced burgers topped with refreshing cucumber-yogurt sauce. Garnish with a few thin slices of cucumber and chopped red onion for extra pizazz.
• Note: Recipe is vegan only if vegan yogurt and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

FANTASTIC CHICKEN BURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
• Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
• About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
• Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.

HOT & SPICY CHICKEN BURGERS

Steps:

• Sauce: In a small bowl, combine sauce ingredients.
• Set aside.
• Burgers: In a large bowl, mix chicken and oats.
• Add half the sauce and mix thoroughly (using your hands, if necessary).
• Form into 4 large patties.
• Barbecue on greased grill or broil in oven for 5-7 minutes per side.
• Use remaining sauce to baste burgers while cooking.

VEGGIE INDIAN BURGER

Steps:

• Cook the vegetarian bean burgers following pack instructions. Finely chop the red onion, cucumber, tomato and coriander and mix together in a bowl. Lightly toast the burger buns. Divide the raita, burgers, mango chutney, the tomato, onion and cucumber salad and Bombay mix between each bun.

TOMATO & CUCUMBER RAITA

Steps:

• Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.

CUCUMBER-TOMATO RAITA

Steps:

• Strain yoghurt of excess water for approximately 1 hour.
• Peel and deseed cucumber.
• Salt the cucumber and leave aside for 15 minutes.
• Drain excess water and dice finely.
• Deseed tomato and dice finely.
• Finely dice onions or, optionally, crush garlic cloves.
• Mix all of the above with the yoghurt.
• Roast cumin seeds until brown and add to the raita.
• Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

INDIAN-SPICED CHICKEN PATTIES WITH CUCUMBER RAITA

Steps:

• Place bread in a food processor. Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and coriander seeds. Process until mixture comes together. Using 1/4 cup mixutre pet patty, make twelve 1cm thick patties.
• Heat oil in a non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
• Raita: - Best made for immediate use as per Jubes review.
• Meanwhile, using a vegetable peeler, peel long, thin strips from cucumber. Place cucumber, yoghurt, parsley, mint, 1 teaspoon lemon rind and 1 tablespoon lemon juice in a bowl. Season with salt and pepper and stir to combine.
• Serve patties with normal burger fixings, using Raita as the sauce.

BOMBAY SPICY CHICKEN BURGERS WITH COOL CUCUMBER AND TOMATO RAITA

Steps:

• Preheat dry cast iron skillet over medium heat on gas grill. Toast coriander and cumin seeds and whole peppercorns for 1-2 minutes in skillet. Cool; then grind together in spice mill. Reserve ¼ tsp of ground spices for raita and set aside.
• Combine remaining ground spices in food processor with garlic, ginger, In a large mixing bowl, combine paste and ground chicken. Carefully distribute paste into chicken, but do not over handle. Use food scale to divide mixture into six equal portions and form into patties to fit the size of the buns. Wrap each patty in aluminum foil and refrigerate until you are ready to grill.
• To prepare raita, sprinkle salt over sliced cucumbers and tomatoes and allow to drain on paper towels or in a colander for at least 15 minutes. Mix yogurt, lemon juice, garlic, mint and ground spices in bowl and set aside. Add the drained cucumbers and tomatoes to yogurt mixture. Cover and refrigerate until burger assembly.
• Wash and dry lettuce. Select six leaves and chill until burger assembly.
• Preheat gas grill to medium high.
• Split buns and lightly brush insides with olive oil.
• Remove patties from refrigerator and unwrap. Lightly brush grill with oil to prevent sticking. Grill patties for 5 minutes on one side and 5 minutes on second side or until juice runs clear when patty is pierced with fork.
• During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill.
• Assemble burgers by placing lettuce leaf on bottom bun, followed by meat patty, raita and top bun. Serve burgers.