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Indian-Style Chicken Burger with Chutney and Raita Makes 3 regular-sized burgers or 6 mini-burgers This light, delicious burger is a favorite at our house. Try serving it with steamed corn covered in butter and sprinkled with a little chili powder and lime juice, a simple green salad, and Indian beer. Ingredients 1 lb. (455 g) minced chicken 1 large clove garlic, very finely minced 1 egg, lightly beaten ½ tsp. (2.5 mL) curry powder up to 1 cup (240 mL) fine, dry breadcrumbs made from white or Calabrese bread ¾ tsp. (4 mL) kosher salt ½ tsp. (2.5 mL) freshly ground white or black pepper Toppings ¼ cup (60 mL) mango chutney l large handful of mixed greens (avoid stronger flavored greens such as arugula as they will overpower the chicken) 3 burger rolls, or 6 small dinner rolls, or 3 thick slices white, country white, Calabrese, or ciabatta bread Raita (see below) Instructions Place the minced chicken in a bowl. Add the garlic, egg, curry powder, ½ cup (120 mL) of breadcrumbs, and salt and pepper. Mix together. The chicken should be quite moist and just loosely bound. Add more breadcrumbs if necessary. Shape into 3 patties or 6 mini-patties. They will feel sticky and be more delicate than minced beef. Make a small indentation about the size of a quarter in the middle of each burger to ensure a flat cooked burger, not one that all your condiments will slide off. Brush the patties with vegetable oil and grill the large ones for approximately 5 to 6 minutes per side or until cooked through. The mini-patties will take approximately 3½ to 4 minutes per side. Assembly Toast or heat the burger buns. Spread the chutney on the bottom part of the bun. Place the greens on the chutney. Put the hot burger on the lettuces. Spoon the raita over the chicken and top with the other half of the bun. If using bread, lightly grill or toast the bread and build the open-face sandwich on a single slice, in the same way. Raita 1 cup (240 mL) 2% or 4% yogurt 1 tsp. (5 mL) ground cumin 1 5-inch (12.5-cm) piece English cucumber, seeded and coarsely grated 1 small tomato, seeded and finely chopped 1 to 2 tsp. (5 to 10 mL) minced fresh mint (optional) 2 grinds of white pepper If you have time, drain the yogurt for up to 1 hour, to thicken. Lightly toast the cumin in a dry frying pan at medium high for about 30 seconds. Pat the grated cucumber dry with a paper towel. Add the cucumber, tomato, mint (if using), and white pepper to the yogurt and mix. Keep cool until serving time. COOK'S TIP The raita can be made the day before and held in the refrigerator, but you may have to drain off some liquid. The burgers can also be made beforehand, but bring them to room temperature before cooking. Photo by Chris Freeland. This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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