Tandoori Chicken Burgers Recipes

Steps:

• In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

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.

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.

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.