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–+ servings

Chicken Tikka Masala Burger

Course: Entrees
Cuisine: Indian
Difficulty: Moderate
Pulse Type: Dry Peas
Occasion: Sandwiches and Wraps
Servings: 4 portions

Indian-Spiced Ground Chicken and Split Pea Burger

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Ingredients

For The Tikka Massala Patties:

  • ½ cup split peas, yellow or Heirloom lentil mix (dry)
  • water (to cover)
  • 1 ib ground chicken
  • 4 tbsp red onion (finely chopped)
  • 4 tbsp chicken tikka paste
  • ½ tsp turmeric
  • ½ tsp cumin (ground)
  • 1 tsp paprika
  • 1 pinch cinnamon (ground)
  • 1 tsp chili flakes
  • 2 tsp honey
  • 1½ tsp salt
  • 4 tbsp canola oil or butter
  • ⅓ cup chutney mango

For the Raita:

  • 8 oz yogurt plain, Greek
  • 1 oz onions sweet (finely chopped)
  • 1 clove crushed garlic (finely minced)
  • 6 tbsp cucumber English (sliced thinly)
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 2 tbsp mint fresh leaves (shredded)
  • 1 tbsp green chilies (shredded)

For the Pickled Onions:

  • ¼ cup rice wine vinegar
  • 2 red onions
  • 2 tbsp sugar
  • 1 tbsp salt

For Assembly:

  • 4 buns brioche or packaged naan bread
  • ½ cup chutney mango

Instructions

For The Tikka Massala Patties:

  1. Cover the split peas with cold water and a pinch of salt.

  2. Cook for 10 minutes or until tender but still slightly crunchy.

  3. Drain well and spread on a paper towel to remove any excess water.

  4. Mix the ground chicken, red onion, garlic, chicken tikka paste, spices, honey, and salt.

  5. Fold in the well-drained split peas or lentils.

  6. Shape into four equal patties, and refrigerate for at least 30 minutes or longer.

  7. Heat a non-stick skillet. Add 2 tbsp canola oil and 2 tbsp butter and heat until foaming.

  8. Cook the patties about 5 minutes per side and until the interior of the patty registers 155°F internally.

  9. Brush both sides of the patty liberally with Mango Chutney on both sides when done.

  10. Keep Warm in a very low oven (150°F) until ready to serve.