Tandoori Chicken Burgers With Minty Cucumbers Recipes

TANDOORI CHICKEN BURGERS

Steps:

• Mix chicken, red onion, cilantro, chili powder, yogurt, tandoori paste, lemon juice, parsley, cumin, red pepper flakes, garlic paste, ginger paste, and garam masala together in a bowl; cover with plastic wrap and marinate in refrigerator for up to 2 days.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir bread crumbs and egg into chicken mixture; form into patties. Arrange patties on a baking sheet.
• Bake in the preheated oven until cooked through, 5 to 8 minutes per side.
• Heat olive oil in a skillet over medium heat; cook burgers in the hot oil until browned, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TANDOORI CHICKEN BURGERS WITH MINTY CUCUMBERS

Steps:

• In a large bowl combine bread crumbs, curry powder, salt and cayenne.
• Add ground chicken and yogurt; mix well. Shape into 4 patties.
• Grill for 14-18 minutes or until patties are no longer pink. Serve on toasted buns with minty cucumbers.
• Minty cucumbers: In a medium bowl combine all of the salad ingredients. Toss well.

TANDOORI CHICKEN BURGERS WITH MINTED CUCUMBERS

Steps:

• Cucumbers:.
• In a small bowl, combine cucumber, onion, mint, balsamic vinaigrette, and 1/4 teaspoon salt; set aside.
• Burgers:.
• Combine bread crumbs, garam masala, salt, and ground red pepper; add chicken and yogurt, mix well, and shape into four 3/4-inch-thick patties.
• For a charcoal grill, grill burgers on the oiled rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink (165F), turning once halfway through grilling.
• For a gas grill, preheat grill on high, reduce to medium, add burgers, cover and grill as above.
• Serve burgers on toasted buns with Minted Cucumbers and kale or lettuce.

TANDOORI-STYLE CHICKEN BURGERS

Steps:

• Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
• Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
• Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
• Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.