Masala Chicken Burgers Recipes

MASALA CHICKEN BURGER

Steps:

• In a large mixing bowl, add ground chicken, olive oil and all the other ingredients. Using a fork or spatula, mix everything really well.
• Add about a teaspoon measure of the chicken patty mix to a bowl or a plate and microwave on high for 12-15 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly.
• Using a large spoon, roughly score the ground chicken mix in the bowl into 4 portions.
• Line a baking sheet or board with individual patty sized parchment squares (see notes). Fill a bowl with tap water. Using the spoon, scoop out one portion and place it on the parchment liner. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty.If grilling it outdoors, gently press down the spoon in the middle, creating a small impression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet or oven.
• Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. At this point, you can freeze any excess patties in a large ziplock bag. For cooking, use one of the following methods:
• Heat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a tablespoon of olive oil. Add the chicken patties about 1 inch apart. Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked though. If using a meat thermometer, the center of the patty should record a temperature of 165°F or higher. Remove and keep aside.
• Heat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil. Place the chicken patties on the greased foil. The foil ensures even cooking of the chicken patty and prevents is from burning. Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through.
• Place the patties on a lightly greased aluminum lined baking sheet. Arrange the top rack so there is a 3-inch clearance from the broiler plates. Place the sheet on the top shelf and broil for 8 minutes. Flip the burgers and cook another 2-3 minutes on the second side.
• Grease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook on 360°F for 8 minutes. Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.
• Peel and cut a large onion into 1/4 inch slices. Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the onion rings and sprinkle a pinch of salt. This helps them caramelize faster. Flip onion rings after a minute and cook for another minute on the other side. The same process can be followed on the grill or airfryer. Remove the grilled onions and keep aside for later.
• Spread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of sriracha mayo, or your preferred condiment, on the top and bottom bun. Layer in the following order to preserve maximum crispness of ingredients - lettuce, burger patty, grilled onions, tomato slices and finally the top bun. Enjoy!

TANDOORI CHICKEN BURGERS

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).

MASALA CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the chicken burgers: Line a baking sheet with parchment paper.
• In a small bowl, mix together the McCormick® Garlic Powder, ground ginger, cumin, coriander, turmeric, paprika, chili powder, and salt.
• Add the ground chicken to a large bowl with the spice mix, red onion, jalapeño, if using, and egg. Using clean hands or a spatula, mix until just combined, being careful not to overmix to prevent tough burgers.
• Divide the chicken mixture into 4 portions and shape into 1-inch-thick patties. Place on the prepared baking sheet. Using the back of a spoon or your thumb, gently press down on the center of each patty (this will help keep them flat during cooking). Chill the patties in the refrigerator for 30 minutes, until slightly more firm.
• While the patties are chilling, make the yogurt sauce: In a medium bowl, whisk together the yogurt, lemon zest and juice, parsley, McCormick® Garlic Powder, salt, and olive oil until smooth. Refrigerate until ready to use.
• Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the chicken patties and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (75°C) and the patties are golden brown. Remove the patties from the pan and let rest for 5 minutes before assembling the burgers.
• Place a piece of lettuce and a burger patty on one side of a piece of warmed naan bread, then dollop 3 tablespoons of yogurt sauce on top. Top with cucumber and red onion. Fold the other side of the naan over the burger patty and secure with a toothpick or skewer. Repeat with the remaining ingredients.
• Enjoy!