Indian Spiced Chicken Burgers

By Leite's Culinaria

Ingredients

1 pound 10 oz ground chicken thighs
1 tablespoon full-fat Greek-style yogurt
1 tablespoon ginger paste
1 teaspoon garlic paste
1 teaspoon chile powder
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon freshly ground black pepper
1 teaspoon table salt
3 green chiles (such as jalapeno, finely chopped)
1 medium onion (finely chopped)
2 small tomatoes (chopped)
2 tablespoons chopped fresh cilantro leaves
1 large egg (beaten)
1/2 cup mild vegetable oil (for frying, plus more for your hands)
12 small burger buns (naan, or pita bread)
Chutney (optional)
1 red onion (sliced into 12 rings)

Prep Time15mins
Cook Time15mins
Servings6

Instructions

Make the Indian chicken burgers

In a large bowl, combine the ground chicken with all the remaining ingredients (except the oil) and mix well.

Oil your hands and divide the mixture into 12 pieces. Roll each piece into a ball and then flatten to a patty. Each burger should be 3/4-inch (2 cm) high. Cover the patties with plastic wrap to prevent them from drying out.

In a large skillet over high heat, warm the oil. To test that the oil is hot, cut one of the onion slices in half and dip the tip into the oil, it should start to sizzle immediately. If not, heat the oil for a bit longer and check again.

Reduce the heat to medium and wait 30 seconds. Working in batches, slip the burger patties in from the edge to prevent the oil from splashing and burning your hand. Do not overload the pan. Fry the burgers in a single layer with enough space for you to turn them safely, until well browned on both sides and cooked through to an internal temperature of 165°F (74°C), 3 to 4 minutes per side. Repeat with the remaining burger patties.