Tandoori Style Chicken Burgers Recipes

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TANDOORI CHICKEN BURGERS



Tandoori Chicken Burgers image

Indian-style tandoori chicken burgers. Serve with green chutney spread on bread.

Provided by Dina

Categories     World Cuisine Recipes     Asian     Indian

Time P2DT40m

Yield 4

Number Of Ingredients 16

1 pound ground chicken
1 small red onion, chopped
½ cup chopped fresh cilantro
2 tablespoons ground red chile pepper
2 tablespoons non-fat plain yogurt
1 tablespoon tandoori paste
1 tablespoon lemon juice
1 tablespoon finely chopped fresh parsley
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 teaspoon garlic paste
1 teaspoon ginger paste
½ teaspoon garam masala
1 cup bread crumbs
1 egg
2 tablespoons extra-virgin olive oil

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).

Nutrition Facts : Calories 343.5 calories, Carbohydrate 25.2 g, Cholesterol 112.5 mg, Fat 11.5 g, Fiber 2.4 g, Protein 32.7 g, SaturatedFat 2.1 g, Sodium 492.5 mg, Sugar 3.9 g

TANDOORI-STYLE CHICKEN BURGERS



Tandoori-Style Chicken Burgers image

When you want something deliciously different for lunch: This burger is made with all of the seasonings and spices used in tandoori cooking, so the flavors really ring true.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 15

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil, for grates
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin Yogurt Sauce
Watermelon slices (optional)

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.

Nutrition Facts : Calories 423 g, Fat 10 g, Fiber 6 g, Protein 43 g

TANDOORI CHICKEN BURGERS



Tandoori Chicken Burgers image

I came across this on the Foodnetwork.ca (.ca is the Canadian version, while fooodnetwork.com is the American version). It does call for yogurt or creamy dressing, but as some one who keeps Kosher I would most likely use soya or pareve yogurt or dressing (meaning it's not made with milk or other dairy products).

Provided by Studentchef

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground chicken
1/2 cup dry breadcrumbs
2 tablespoons prepared tandoori paste
1 large egg
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 dash hot sauce (optional)
whole grain hamburger bun
sliced cucumbers and peaches or mango
yogurt

Steps:

  • Toss the chicken with the breadcrumbs, Tandoori paste, egg, lemon juice, lemon zest, salt & pepper and cumin (and hot sauce, if using). Shape the burgers into 6 patties and chill until ready to grill.
  • Preheat the grill to medium. Grill the burgers for 10 to 12 minutes on each side, or until cooked all the way through, and rotating the burgers 90 degrees halfway through cooking on each side.
  • Serve the burgers on buns and top with sliced cucumbers and peaches (or mango, and serve with the yogurt or creamy dressing.

TANDOORI-STYLE CHICKEN BURGERS



Tandoori-Style Chicken Burgers image

To keep burgers juicy, resist the urge to press patties down during grilling. We made these with turkey and they were delicious! Served both types of yogurt sauces: cumin yogurt sauce and yogurt sauce with cilantro and lemon. - it was a 50-50 tie! MarthaStewart.com :) Marinating time was not figured in - 10 to 30 minutes.

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs turkey thighs
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
coarse salt
fresh ground black pepper
vegetable oil, for grates
4 (6 inch) whole wheat pita bread
1 cucumber, halved lengthwise and thinly sliced on the diagonal (8 ounces)
1/2 cup fresh fresh cilantro stem

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, & 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 chopped, but not pasty, 10 to 12 times.
  • Gently form mixture into eight 3/4-inch-thick patties (about 4-5 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.
  • CUMIN YOGURT SAUCE:
  • In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
  • Halve pitas crosswise (toast on grill, if you like).
  • Into each pocket, place 2 chicken or turkey patties, cucumber slices, and cilantro sprigs.
  • Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
  • Also, if you have Green Mango or Roasted Peach Chutney on hand it goes along with these very nicely, just a suggestion. ;).

Nutrition Facts : Calories 346.4, Fat 8.4, SaturatedFat 2, Cholesterol 141.7, Sodium 378.7, Carbohydrate 29.9, Fiber 4.8, Sugar 2.4, Protein 39

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