Indian chicken burger with raita


I am taking advantage of these last few nice weeks of this very short summer we had to optimize the use of my barbecue.

With just a bit of help from spices and herbs, this ground chicken meat went from flavorless to awesome and adding a bit of raita on top was simply a great idea. JB says he could have this every night of the week and never get tired of them. That is how good these were. Serve with a salad on the side and enjoy!

For the burger mixture:

450 g (1 pound) lean ground chicken
3 or 4 green onions, white and green parts, finely chopped
1/2 cup cilantro, finely chopped, including stems, plus more for garnish
1 egg, lightly beaten
1 tablespoon freshly grated ginger
1 tablespoon curry powder (I used Madras curry powder)
3/4 teaspoon kosher salt
black pepper to taste
1/2 to 3/4 cup bread crumbs

Method:

1. Put all the ingredients of the chicken burger in a bowl except the breadcrumbs. Mix with your hands, adding breadcrumbs, a little at a time, until you get a good consistency. The exact quantity cannot be determined precisely. Form 4 patties.
2. Grill over medium heat for 4-5 minutes per side and serve on whole wheat kaiser buns, topped with raita (below), tomato slices and more fresh coriander leaves.

For the raita:

3/4 cup plain yogurt (I used Greek yogurt)
1/2 cup English cucumber, peeled and deseeded, grated
10-12 fresh mint leaves, finely chopped
1/2 teaspoon ground cumin
1 pinch cayenne
salt to taste

Method:

1. Mix all the ingredients of the raita together and serve with the burger.

You may also like:

Mexican chicken burger (Mon Food Blog)

Indian chicken burger with raita

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Categories: Mains, Weeknight recipe

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5 Comments on “Indian chicken burger with raita”

  1. September 10, 2013 at 08:19 #

    I make something similar but the addition of raita makes these extra special! I’ll have to follow suit, if you don’t mind!

    • September 10, 2013 at 09:58 #

      Go right ahead!

  2. September 10, 2013 at 14:40 #

    I’m really going to have to start making my own burgers – shop bought ones can be such a disappointment. These look and sound delicious. The Mexican one sounded really good as well. Any tips on getting them to hold their shape? Mine have a habit of collapsing back into mince…..

    • September 10, 2013 at 16:04 #

      I usually work with wet hands to form the patties, it prevents the meat from sticking. I then form the patties and put them on parchment on a cookie sheet and I let them rest in the refrigerator for 20-30 minutes before cooking them. This will help keep their shape.

      • September 10, 2013 at 16:56 #

        Thanks for that. I suspect I never leave them to rest for long enough. I will try and be more patient…..

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