Indian-spiced Chicken Burgers Recipe

Name: Indian-spiced Chicken Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks; 4 scallions, thinly sliced; 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece); 2 tablespoons fresh lemon juice; 1 tablespoon paprika; 2 teaspoons ground cumin; 1/2 teaspoon ground cardamom; 1/4 teaspoon cayenne pepper; Coarse salt and fresh ground pepper; Vegetable oil, for grates; 4 whole-wheat pitas (6-inch); 1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal; 1/2 cup fresh cilantro sprigs; Cumin Yogurt Sauce (recipe below); Watermelon slices (optional); 1/2 cup plain low-fat yogurt; 1/2 teaspoon ground cumin; Coarse salt and fresh ground pepper

Servings: persons

1 1/2 pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and fresh ground pepper
Vegetable oil, for grates
4 whole-wheat pitas (6-inch)
1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin Yogurt Sauce (recipe below)
Watermelon slices (optional)
1/2 cup plain low-fat yogurt
1/2 teaspoon ground cumin
Coarse salt and fresh ground pepper

1
Heat the grill to medium-high.
2
In a medium bowl, place the chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine.
3
Set aside to marinate for at least 10 and up to 30 minutes.
4
Transfer the chicken mixture to a food processor; pulse until coarsely chopped, but not pasty, 10 to 12 times.
5
Gently form the mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
6
Moisten a folded paper towel with oil; grasp with tongs and rub over the grates.
7
Season the patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
8
Halve the pitas crosswise (toast on the grill, if you like).
9
Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs.
10
Serve with cumin yogurt sauce and, if desired, watermelon slices.
11
In a small bowl, combine yogurt and cumin; season with salt and pepper.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks, 4 scallions, thinly sliced, 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece), 2 tablespoons fresh lemon juice, and more.

Yes, Indian-spiced Chicken Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-spiced Chicken Burgers

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