Recipe: Tandoori Chicken Burgers

Here’s yet another take on the hallowed hamburger.

Personally, I’m packing my dinner menus with as many grilled type items as possible while the weather stays good. It won’t be long until the grill will get a cold weather break.

Tandoori Chicken Burgers

Yield: 4 servings

1/4 cup fine dry bread crumbs

2 teaspoon garam masala

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1 pound uncooked ground chicken

2 tablespoons plain yogurt

4 seeded hamburger buns or kaiser rolls, split and toasted

1 recipe Minty Cucumbers (see recipe below)

Kale or lettuce

In a bowl combine bread crumbs, garam masala, salt, and ground red pepper. Add chicken and yogurt; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.

For a charcoal grill, grill burgers on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink (165 degree F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers on grill rack over heat. Cover and grill as above.) Remove burgers from grill. Serve burgers on toasted buns with Minty Cucumbers and kale or lettuce. Makes 4 servings.

Minty Cucumbers: In a small bowl combine 1 cup thinly sliced cucumber; 1/2 cup thinly sliced red onion, 1/4 cup snipped fresh mint,1 tablespoon balsamic vinaigrette, and 1/4 teaspoon salt.

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