Ingredients
Chicken Tikka Patties:
*2 pounds ground white and dark meat chicken
2 ½-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, minced
1 small onion, finely chopped
2 teaspoons kosher salt
2 teaspoons, plus 1 teaspoon for sprinkling, ground turmeric
2 teaspoons, plus 1 teaspoon for sprinkling, ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon Garam Masala
2 tablespoons tomato paste
2 tablespoons lemon juice
1/8 cup chicken stock
Yogurt Sauce:
1 ½ cup plain yogurt that has been strained
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons fresh mint, finely chopped
Roasted Red Peppers:
2 red bell peppers
¼ cup fresh cilantro, finely chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack and the rolls
6 Indian flatbreads, cut in half turmeric, and cumin for seasoning the rolls
6 butter lettuce leaves
Instructions
Chicken Tikka Patties: *2 pounds ground white and dark meat chicken 2 ½-inch piece fresh ginger, peeled and finely grated 4 cloves garlic, minced 1 small onion, finely chopped 2 teaspoons kosher salt 2 teaspoons, plus 1 teaspoon for sprinkling, ground turmeric 2 teaspoons, plus 1 teaspoon for sprinkling, ground cumin 1 teaspoon freshly ground black pepper 1 teaspoon Garam Masala 2 tablespoons tomato paste 2 tablespoons lemon juice 1/8 cup chicken stock Yogurt Sauce: 1 ½ cup plain yogurt that has been strained 1 clove garlic, minced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 tablespoons fresh mint, finely chopped Roasted Red Peppers: 2 red bell peppers ¼ cup fresh cilantro, finely chopped ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Vegetable oil, for brushing the grill rack and the rolls 6 Indian flatbreads, cut in half turmeric, and cumin for seasoning the rolls 6 butter lettuce leaves Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, place the chicken, ginger, garlic, onion, salt, turmeric, cumin, pepper, Masala, tomato paste, lemon juice and chicken stock in a bowl and mix by hand until combined. Shape into six 1-inch thick, half-moon-shaped patties to mirror the shape of the halved flatbreads. Refrigerate for 30 minutes before grilling. To roast the peppers, brush the grill rack with oil. Grill the peppers on all sides until the skins become charred. Transfer the peppers to a large bowl and cover tightly with plastic wrap. Let stand 20 minutes. When cool enough to handle, peel peppers, discard the stems and seeds and slice thinly. In a bowl, combine the peppers, cilantro, salt, and pepper. In a small bowl, combine yogurt, garlic, salt, pepper, mint and parsley, and refrigerate. Brush the rack with oil, arrange the patties on the rack, and cover the grill. Cook the patties for about 5-6 minutes on the first side. Flip the patties over, cover, and cook for another 5-6 minutes. An instant-read thermometer inserted into the center of the patties should register between 165-170 degrees F. During the last few minutes of cooking, lightly toast the flatbreads for about 1-2 minutes on each side on the outside edges of the grill. To assemble the burgers, place the roasted red pepper mixture on the flatbreads and layer the patties on next. Place a butter lettuce leaf on top of each patty and spoon about ¼ cup of the yogurt sauce in each leaf before placing on the top piece of flatbread.
