Empty My Fridge
Spicy Masala Chicken Burgers
Ingredients
- Ground chicken1 lb
- Onion½
- Garlic3
- Ginger1 tsp
- Chili pepper2
- Coriander seed · ground1 tbsp
- Garam masala1 tsp
- Cumin · ground½ tsp
- Quinoa½ cups
- Cilantro½ cups
- Salt1 ½ tsp
- Olive oil1 tbsp
- Burger bun4
- Lettuce2
- Tomato1
- Red onion1
- Mayonnaise¼ cups
- Sriracha sauce¼ cups
Instructions
- Preheat the oven or grill to 375°F. Line a large baking tray with parchment and spray it with olive oil.
- Put all the patty ingredients in a medium bowl and mix well.
- Flatten the mixture in the bowl, then cut two slits across the middle to divide it into four quarters.
- Shape each quarter into a ball, place on the tray 3 to 4 inches apart, and flatten into a 3 to 4 inch patty. Press a dip into the middle of each patty so it cooks flat.
- Lightly spray the patties and bake for 25 minutes, without turning.
- Grill option: preheat the grill to 375°F and line it with foil, oiled. Place the patties on the foil, spaced 3 to 4 inches apart, shaped the same way. Cook 8 to 10 minutes, flip, and cook 8 to 10 minutes more.
- Make the sriracha mayo: stir equal parts mayonnaise and sriracha, adjusting to taste.
- Toast the buns on a hot griddle, optionally brushing the cut sides with olive oil. Build each burger: lettuce, patty, onion and tomato, then sriracha mayo.
Summarized from Ministry of Curry's video. Watch it for the details.
More recipes with
GarlicOnionGingerTomatoRed onionLettuceGround chickenBurger bun
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