Tandoori Chicken Burgers

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Forget about all those tandoori recipes in food magazines and blogs! This will be your favourite version: a tandoori chicken burger served on naan with a mint yogurt sauce and topped with cucumber, cilantro, and red onion. Easy to make, super fast, and pretty darn tasty!

Why You Will LOVE This Recipe //

I was a bit surprised at the reaction at my dinner table when I presented this to my husband. I did not think that he would be into tandoori chicken. So wrong I was. He loved it. If he likes it, anyone will love it. He can be hard to impress sometimes.

As my daughter would say, “grub, grub”. This easy Tandoori Chicken Burger is going to be pretty popular on your summer grill rotation. You can thank me later. 🙂

Ingredients //

1 1/2 lbs ground chicken breast
4 green onions
3 tbsp grated fresh ginger
2 tbsp lemon juice
1 tbsp paprika
2 tsp cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
salt and pepper to taste
naan bread
cucumber
cilantro
red onion, sliced thinly

The Yogurt

1 small container fat free plain Greek yogurt
1 tbsp fresh mint chopped
2 tsp cumin
1 tbsp fresh lemon juice
salt and pepper

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How To // The Steps

Step 1: Put the chicken and all of the spices in a bowl and mix well. Form into 6 patties.

Step 2: Mix the yogurt sauce in a small bowl. Set aside.

Step 3: Slice some cucumbers, red onions, and cilantro.

Step 4: Cook the tandoori chicken burgers on a preheated grill over medium-medium high grill. About 3 minutes a side. Throw the naan bread on the grill for the last few minutes.

Step 5: Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.

Step 6: Add the yogurt sauce and there you have it — the easiest and freshest-tasting burger ever.

Tips & Tricks //

While I know it’s hard to add salt and pepper and adjust for taste when dealing with raw meat, you could cook up a small bit and experiment on it. Then scale for the rest of the portion.
One follower, Kristin, made these into meatballs (adding an egg and some breadcrumbs to make sure they wouldn’t crumble in the oven). They also subbed in ground turkey for chicken, as that was all they had on hand. They were really pleased with the results! Perhaps something to try next time.
Another follower, Hanan, only added garlic to chicken and a tsp. of garam masala. They also made them into kababs instead of patties.

What To Serve With Tandoori Chicken Burgers //

How exotic do you want to go? While you can play it safe and have this with french fries (sweet or regular works) or a side salad (lettuce, tomato, and onion should suffice) with a ginger-flavored dressing, there are a number of Indian-inspired sides and condiments you can add. Chutney, a condiment made from fruits and vegetables, can be sweet or savory. Thinly sliced pickled onions that have been marinated in vinegar and spices would add that tang and crunch.

FAQs //

My meal was dry, then I realized I had forgotten the ginger. Would that have made a difference?

The ginger is wet, like an onion, so it would probably have helped. Sorry they were dry! Try them again with the ginger and let me know.

Can I make this vegetarian?

Yes, just substitute chickpea for chicken.

If I was making 12 of these burgers, would I just triple the ingredients?

That sounds about right.

How To Store Tandoori Chicken Burgers //

If you plan on storing them uncooked, make the patties and assemble them on a plate or baking sheet. Cover with plastic wrap and keep in the fridge for up to 2 days. If they have been cooked, the burgers should wrapped in plastic or foil and then placed in a resealable bag or airtight container before being stored in the freezer, where they will last for 3 months. You can then reheat them in the oven (wrapped in foil) at 350 F for 15-20 minutes.