Tandoori Style Chicken Burgers Recipes

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:

• 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).

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.

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. ;).