- Course: Main Course
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 18 Times
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.
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
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 is based on using 1 1/4lbs Ground Chicken and does not include bun.