RECIPES: Recipe Details

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Bombay Spicy Chicken Burgers with Cool Cucumber and Tomato Raita

Inspired by Indian barbecued chicken, I developed this spicy chicken burger and added a cooling raita to serve as both topping and sauce.

Ingredients 

Spicy Paste:
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp whole black peppercorns
3 cloves fresh garlic, peeled
2 inch piece fresh ginger, peeled and roughly chopped
¼ tsp cayenne pepper
2 tsp kosher salt
2 Tbl Colavita Extra Virgin Olive Oil
1 Tbl fresh lemon juice
Meat: 2 pounds ground chicken
Cool Cucumber and Tomato Raita:
1 tsp kosher salt
½ cup seedless cucumber, peeled and thinly sliced
1 medium ripe red tomato, thinly sliced
¾ cup plain whole milk yogurt
1 Tbl fresh lemon juice
1 clove fresh garlic, finely chopped
¼ cup fresh mint, finely chopped
¼ tsp of reserved ground spices (cumin, coriander, black pepper) Curly green leaf lettuce, 6 pieces
Buns: 6 whole wheat or multi grain hamburger buns
¼ cup Colavita Extra Virgin Olive Oil Oil for the grill

Instructions 

1. Preheat dry cast iron skillet over medium heat on gas grill. Toast coriander and cumin seeds and whole peppercorns for 1-2 minutes in skillet. Cool; then grind together in spice mill. Reserve ¼ tsp of ground spices for raita and set aside. 2. Combine remaining ground spices in food processor with garlic, ginger, cayenne, salt, olive oil and lemon juice and mix to a coarse paste. 3. In a large mixing bowl, combine paste and ground chicken. Carefully distribute paste into chicken, but do not over handle. Use food scale to divide mixture into six equal portions and form into patties to fit the size of the buns. Wrap each patty in aluminum foil and refrigerate until you are ready to grill. 4. To prepare raita, sprinkle salt over sliced cucumbers and tomatoes and allow to drain on paper towels or in a colander for at least 15 minutes. Mix yogurt, lemon juice, garlic, mint and ground spices in bowl and set aside. Add the drained cucumbers and tomatoes to yogurt mixture. Cover and refrigerate until burger assembly. 5. Wash and dry lettuce. Select six leaves and chill until burger assembly. 6. Preheat gas grill to medium high. 7. Split buns and lightly brush insides with olive oil. 8. Remove patties from refrigerator and unwrap. Lightly brush grill with oil to prevent sticking. Grill patties for 5 minutes on one side and 5 minutes on second side or until juice runs clear when patty is pierced with fork. 9. During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill. 10. Assemble burgers by placing lettuce leaf on bottom bun, followed by meat patty, raita and top bun. Serve burgers. Makes 6 burgers.

Comments 

Suggested Wine Pairing: Sutter Home Chenin Blanc