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A Taste of The Tropics-Curry Chicken Burgers

I love chicken curry and island cuisine. The problem I have is living in the middle of rural central Florida. I don't get a lot of opportunities to go out for good curry. I came up with this burger because it provides the perfect combination of the warm flavor of curry and the refreshing cool of the tropical fruits such as mango and pineapple. Its a burger that tastes like you are on vacation.


Pineapple-Mango Salsa
1 cup chopped fresh pineapple
1 cup chopped fresh mango
1/4 cup diced red onion
1/2 teaspoon fresh grated ginger
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1 tablespoon lime juice
Chicken Curry Burgers
2 pounds ground chicken
1/3 cup coconut milk
1/4 cup finely diced red onion
1 teaspoon fresh grated ginger
1 teaspoon curry powder
1 clove garlic minced
1 teaspoon nutmeg
1 tablespoon olive oil
1 teaspoon salt Olive oil for brushing grill racks
6 KingsHawaiian Sandwich Rolls (or other sweet sandwich rolls)
6 leaves of green leaf lettuce


Pineapple-Mango Salsa In a small bowl combine chopped pineapple and chopped mango. Add in 1/4 cup diced red onion, 1/2 teaspoon fresh grated ginger, brown sugar, vinegar and lime juice. Mix ingredients until combined. Allow salsa to chill for at least one hour for flavors to meld together. Heat a gas grill to medium high heat or a charcol grill to medium high heat. Chicken Curry Burgers In a bowl combine ground chicken with coconut milk, 1/4 cup finely diced red onion, 1 teaspoon grated ginger, curry powder, minced garlic, nutmeg, salt and 1 tablespoon olive oil. Mix gently until all ingredients are combined. Form mixture into six patties. Brush grill racks with olive oil Place burgers on grill. Cook burgers for 6 minutes on each side or until juices run clear when pierced with a fork. Remove from grill to platter. Allow burgers to rest while buns are grilling While burgers are resting. Place sandwich rolls on grill racks. Grill till buns are golden brown. Place one burger on botton bun, top with pineapple mango/salsa then top with one leaf of green leaf lettuce, finally add top bun.


This recipe is also great with ground turkey. The salsa can be made with canned pineapple. Just make sure you drain it thoroughly. Remember all grills cook times vary it is very important that these bugers are cooked till the juices run clear or an internal temperature reaches 160 degrees.