American

Indian Chicken Burgers with Curry Yoghurt Sauce

Indian Chicken Curry Burgers

This is a shout out to the husbands. The ones who rock up to swimming lessons and Gymbaroo in solidarity even though it likely brings them 5% of joy as there is nothing for them to do except smile at the first 2 minutes then have to endure the remaining time. This is to the husbands that race home after work to make bath time or to put their poppets to bed. This is to the husbands that make the bed in the morning just the way we like it even though the pillows add absolute no benefit other than aesthetics. And this is to the husbands that hand model for us while they are on a Skype board meeting.

A lil tip form me to you…
Transform these into little meatballs for any party and the curry yoghurt as a dipping sauce and it’ll be your go to forever. Another lil tip from me to you: grate some carrots and cabbage and stir the sauce through for a sinning slaw to pair with the burgers

Indian Chicken Curry Burgers

Serves 4

Indian Chicken Curry Burgers

Ingredients

Burgers

  • 1 onion, diced
  • 3 cloves of garlic, crushed
  • 3 teaspoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 500g chicken mince
  • 2 eggs
  • Bunch of coriander – root and leaves
  • small handful of spring onions or garlic chives
  • 1 cup panko or breadcrumbs

Curry Dressing

  • 3 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon garam masala
  • 200g natural yoghurt

Cucumber, cabbage, coriander and toasted burger buns or English muffins to serve

Method

Start with the burgers by heating a big glug of oil in a non stick pan and add your onion and garlic. Once the onion has wilted and is softened, add the burger spices. Leave on the heat for a couple of minutes then transfer to a big bowl and allow to cool slightly. Add all remaining burger ingredients to the bowl then combine all together. Grab an oven tray and cover it with baking paper then fill up a bowl with water. Wet your hands each time to make a new burger patty. Roll into XL sized cricket balls then place on the baking paper before flatly slightly. Once you’ve used up all the mixture (around large 4-5 patties) leave pop the tray in fridge to solidify the burgers a bit and while you make your sauce.

Using a mug, stir together the sauce ingredients – that was hard.

Heat a little olive oil in a medium sized non stick pan and cook the patties over a low heat. 5 minutes’ish on each side until golden and cooked through. Deeeelicious.