Butter Chicken Burgers

Torn between butter chicken and burgers tonight? Why not have both at the same time? Be sure to use thick curry paste (not sauce) to keep the burgers moist but not sloppy. Serve them in kaiser rolls and top with plain Greek yogurt, sliced tomatoes and cucumbers, and lettuce leaves.

Ingredients

1 egg
2 cloves garlic, minced
1/4 cup (60 mL) dried bread crumbs
2 tbsp (30 mL) butter chicken curry paste
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) grated fresh ginger
3/4 tsp (4 mL) garam masala
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) ground chicken 

Cucumber Yogurt:

1 cup (250 mL) Balkan-style plain yogurt
1/2 cup (125 mL) cucumber, peeled and grated
1 green onion, thinly sliced
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) granulated sugar

Preparation

In bowl, stir together egg, garlic, bread crumbs, curry paste, lemon juice, ginger, garam masala, salt and pepper; mix in chicken just until combined.

Divide mixture into quarters; with wet hands, gently press to form 4 patties.

Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 165 degrees F (74 degrees C), 10 to 12 minutes.

Cucumber Yogurt:

Combine all ingredients in bowl, let stand for 10 minutes before serving.

Additional information: Test Kitchen Tip

Gentle Flipping: Chicken, turkey and fish burgers can all be a little more delicate and crumbly than beef and pork burgers. To flip them on the grill without breaking them, use one spatula over and one spatula under to support each patty as you turn it.