Tandoori Chicken Burgers With Minted Cucumbers Food

TANDOORI CHICKEN BURGERS WITH MINTED CUCUMBERS

Steps:

• Cucumbers:.
• In a small bowl, combine cucumber, onion, mint, balsamic vinaigrette, and 1/4 teaspoon salt; set aside.
• Burgers:.
• Combine bread crumbs, garam masala, salt, and ground red pepper; add chicken and yogurt, mix well, and shape into four 3/4-inch-thick patties.
• For a charcoal grill, grill burgers on the oiled rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink (165F), turning once halfway through grilling.
• For a gas grill, preheat grill on high, reduce to medium, add burgers, cover and grill as above.
• Serve burgers on toasted buns with Minted Cucumbers and kale or lettuce.

TANDOORI CHICKEN BURGERS WITH MINTY CUCUMBERS

Steps:

• In a large bowl combine bread crumbs, curry powder, salt and cayenne.
• Add ground chicken and yogurt; mix well. Shape into 4 patties.
• Grill for 14-18 minutes or until patties are no longer pink. Serve on toasted buns with minty cucumbers.
• Minty cucumbers: In a medium bowl combine all of the salad ingredients. Toss well.

TANDOORI CHICKEN BURGERS

Steps:

• Toss the chicken with the breadcrumbs, Tandoori paste, egg, lemon juice, lemon zest, salt & pepper and cumin (and hot sauce, if using). Shape the burgers into 6 patties and chill until ready to grill.
• Preheat the grill to medium. Grill the burgers for 10 to 12 minutes on each side, or until cooked all the way through, and rotating the burgers 90 degrees halfway through cooking on each side.
• Serve the burgers on buns and top with sliced cucumbers and peaches (or mango, and serve with the yogurt or creamy dressing.