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grilling American, Indian
Curried Chicken Burgers with Chutney Mayonnaise

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

I have used this combination of classic Indian flavors on roast beef sandwiches, crab cakes, tuna sandwiches and salmon. I haven't yet found it to be a failure even in the most unusual settings.

Yield: MAKES 4 BURGERS

Ingredients

FOR THE CHUTNEY MAYONNAISE:

  • 2 tablespoons mayonnaise
  • 2 tablespoons mango chutney

FOR THE BURGERS:

  • 1¼ to 1½ pounds ground chicken or turkey (1 package)
  • ¼ cup finely chopped fresh cilantro leaves, plus extra for garnish (optional)
  • 1 tablespoon plus 1 teaspoon curry powder
  • 1 tablespoon plus 1 teaspoon coconut, toasted or not, plus extra for garnish (optional)
  • 2 teaspoons grated lime zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

To make the chutney mayonnaise:

Place the mayonnaise and chutney in a small bowl and mix until well combined. Cover and refrigerate for at least 1 hour and up to 1 week.

To make the burgers:

Place the chicken, cilantro, curry, coconut and lime zest in a large bowl and, using your hands, mix until the ingredients are evenly incorporated.

Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands.

Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil.

When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium.

Transfer to buns or a serving platter and serve immediately topped with the chutney mayonnaise. Top with extra cilantro and coconut, if desired.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking, add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.


© 2008 Sally Sampson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1 1/4lbs Ground Chicken and does not include bun.

309kcal (15%)
25mg (2%)
3mg (5%)
10mcg RAE (0%)
800mg
39mg
25g
5g
2g
10g
123mg (41%)
711mg (30%)
6g (31%)
19g (30%)
2mg (11%)
 

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