Punjabi Chicken Burgers
Ingredients
Curried Currant Slaw:
2 cups thinly sliced then roughly chopped, green cabbage
¼ cup thinly sliced green onions
2 tablespoons currants, roughly chopped
½ cup mayonnaise
½ teaspoon curry powder
1 teaspoon sugar
¼ teaspoon kosher salt
Spicy Apricot Ketchup:
1 6-ounce can tomato paste
½ cup white wine vinegar
1/3 apricot preserves
1 ½ teaspoons curry powder
¼ teaspoon kosher salt
¼ teaspoon onion powder
Burgers:
2 pounds ground chicken, patted dry on paper towels to remove any moisture
1 large egg, lightly beaten
½ cup fresh bread crumbs
½ cup finely chopped sweet yellow onion
1 ½ teaspoons garam masala spice
1 ½ teaspoon each Kosher salt, divided
2 tablespoons red thai curry sauce
12 4-inch round Naan bread pieces (I cut mine out of a full piece of Naan with a 4-inch round cookie cutter)
6 1/3-inch thick tomato slices from large ripe orange tomato
Instructions
Stir together curried currant slaw ingredients in medium bowl, cover then refrigerate.
In a charcoal grill with cover, prepare a medium-hot fire. Whisk together spicy apricot ketchup ingredients in small heat-proof saucepan and place in center of grill until it begins to bubble, stirring frequently. Move to outer edge of grill grate and allow to simmer for 10 minutes, stirring frequently, then remove from heat.
Combine burger ingredients, using 1 teaspoon of the Kosher salt, in large bowl. Stir well to combine. Shape into 6 patties. Gently press quarter size indention in center. Sprinkle patties with remaining ½ teaspoon Kosher salt. Brush grill grate with vegetable oil, add burgers, cover center is no longer pink and center bounces back when touched, about 5-7 minutes per side, turning once.
Place naan bread on outside edges of grill to lightly toast during last few minutes of grilling burgers. Spread each piece of naan with 2 teaspoons ketchup (you will not use all of the ketchup). Top one piece of naan with chicken burger, tomato slice, slaw then another piece of bread, ketchup side down.
Servings: 6 burgers