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Bombay Chicken Curry Burger

I have always loved trying foods of different cultures especially Indian food. After visiting London and eating Chicken Curry there, I began experimenting with different Indian recipes. When I saw the promotion for the burger contest on the Food Network, I immediately began wracking my brain to come up with the ultimate burger. For whatever reason, I thought about Chicken Curry and wondered if I could convert it into a burger. I began experimenting with all the ingredients, and the Bombay Chicken Curry Burger was born. Even my mother and father who "hate" anything spicy absolutely love this burger.


2 pounds ground chicken
1 medium red onion
3 stalks of celery
4 cloves of garlic
2 tablespoons of ground cumin seed
2 tablespoons of ground ginger
2 tablespoons of ground mustard
1 tablespoon of cayenne pepper
1 tablespoon of curry powder
1 egg, slightly beaten
1 tablespoon salt
4 tablespoons of tomato paste
6 onion-topped buns
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons buttermilk powder
1/4 cup frozen English peas
1/4 cup finely chopped tomatoes
1/4 tsp salt
Arugula lettuce
6 slices of tomato


Finely chop red onion, celery stalks and garlic. Add to ground chicken, and mix well. Add the next 8 ingredients to the chicken, and mix well. Shape into 6 patties.

Cook on grill over medium high heat for 7 minutes on each side. Toast Onion Buns on grill.

For condiment, mix mayonnaise, sour cream, buttermilk powder, English peas, tomatoes and salt together. Garnish with paprika. Place mayonnaise condiment on bottom of bun, then add the burger, mayonnaise condiment, lettuce, tomato, and top bun.


After researching Indian cuisine, I found that they use sour cream and buttermilk to cut the heat of the pepper, mustard and curry. I think it works very well. The Chicken Curry that I had in London had bite-sized Chicken pieces smothered in the spices and diced tomatoes and was served over a bed of rice that had been mixed with buttermilk, sour cream, and green peas.