RECIPES: Recipe Details
Bollywood Chicken Burgers with Mango Chutney and Cilantro Mint Sauce
2 lbs. ground chicken (mixed white and dark meat)
¼ cup grated yellow onion
¼ cup chopped cilantro
2 teaspoons grated ginger
1 ½ teaspoons grated garlic
1 ½ teaspoons garam masala
1 ½ teaspoons coriander powder
1 teaspoon cayenne pepper
1 ½ teaspoons kosher salt
Cilantro Mint Sauce:
½ cup Greek yogurt
½ cup mayonnaise
½ cup chopped cilantro
¼ cup chopped mint
1 teaspoon grated ginger
2 teaspoons red wine vinegar
1 ½ teaspoons minced jalapeno pepper
2 teaspoons lime juice
¼ teaspoon kosher salt
2 tablespoons vegetable oil
2 yellow bell peppers, julienned
1 large red onion, thinly sliced
¼ teaspoon kosher salt
½ cup Major Grey’s mango chutney
2 tablespoons lime juice
Vegetable oil for brushing grill rack
6 slices Monterey jack cheese
6 bakery-quality English muffins
Prepare a medium fire on a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the patties, combine the ground chicken, onion, cilantro, ginger, garlic, garam masala, coriander, cayenne pepper, and salt in a large bowl. Form into 6 patties, being careful not to overwork the meat. Make a slight indentation in the center of the patties so that they will cook evenly. Cover and refrigerate.
To make the cilantro mint sauce, place the yogurt, mayonnaise, cilantro, mint, ginger, vinegar, jalapeno, lime juice, and salt together in a mini food processor or blender. Puree until smooth. Cover and refrigerate until ready to serve.
Heat 2 tablespoons of vegetable oil in a large, fireproof nonstick skillet on the grill. Add the peppers and onions and cook, stirring frequently, until slightly tender but still crisp, approximately 3-4 minutes. Season with salt. Remove from heat and place vegetables in a bowl.
Mix the mango chutney and lime juice together in a small bowl. If the chutney has an large chunks of fruit, cut them up with a knife. Set aside.
Brush the grill rack with vegetable oil. Place the burger patties on the rack, cover, and cook 5-7 minutes on each side until meat is completely cooked through. Place a slice of cheese on each patty during the last 3 minutes of grilling. Place the English muffins, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread approximately 1 ½ tablespoons of the mango chutney mixture on each English muffin bottom half. Place a cheese-topped patty on each muffin bottom and top with a mound of peppers and onions. Spread some cilantro mint sauce on each muffin top half. Add tops and serve.
This recipe makes 6 burgers.
My name is Sonali Ruder and I’m an Emergency Room doctor in New York City, but in my free time, I love to cook and develop new recipes. Finishing as second runner-up at last year’s Build a Better Burger cook-off was an amazing experience, but this year, I would love the chance to compete again and bring home the top prize. I grew up eating Indian food and I love infusing Indian flavors and spices into classic American dishes like burgers. The flavorful chicken patties are nicely complemented by the sweet mango chutney and cooling cilantro mint sauce. And the vegetable slaw adds a lovely color and crunch. Hopefully these burgers will make your taste buds dance!