Indian Butter Chicken Burgers
Servings: 5
Ingredients
Spice Blend - (homemade, or...)
- 3 tbsp garam masala
- 1 tbsp Kashmiri chili powder
Indian Butter Chicken Burgers
- 1½ lb ground chicken
- ¼ cup plain greek yogurt
- ¼ cup panko bread crumbs
- 2 tbsp spice blend
Slaw
- 1 cup English cucumber thinly sliced
- ½ cup red onions thinly sliced & halved
- 1 tbsp white vinegar
- 2 tsp lemon juice fresh squeezed
- ½ tsp granulated sugar
- 1 tsp kosher salt
Butter Chicken Sauce
- 1 tbsp vegetable oil
- 4 tbsp butter divided
- 1 medium yellow onion finely diced
- 3 tbsp fresh ginger grated
- 3 cloves garlic grated
- ¼ cup tomato paste
- 2 tbsp spice blend
- 1½ cups heavy cream
- kosher salt to taste
Instructions
- Combine cucumber, red onion, vinegar, lemon juice, sugar, and salt. Toss and set aside.
- Combine ground chicken, Greek yogurt, panko, and two tablespoons of the spice blend. Mix gently and form five patties. Refrigerate uncovered for 30 to 45 minutes.
- Heat oil and 3 tablespoons butter in a saucepan. Add onion and cook until golden. Add ginger and garlic and cook for one minute. Add tomato paste and cook 2 to 3 minutes until deeper in color.Add remaining spice blend and stir for 30 seconds.
- Whisk in the heavy cream and simmer for 6 to 8 minutes until thick enough to coat a spoon. Taste and adjust salt as desired. Remove from heat and whisk in the remaining tablespoon of butter, set aside and keep warm.
- Heat a cast iron or stainless skillet over medium high. Sear patties 3 to 4 minutes per side. Once browned, cover and remove from heat to finish cooking (internal temp 165°F).
- Lightly butter and toast buns. Optional - Mix melted butter with grated garlic and cilantro. Brush over the top buns.
- Spread a spoonful of yogurt on the bottom bun, then add slaw. Place a patty on top of the slaw and spoon the warm butter sauce over the patty. Finish with cilantro, and butter glazed bun top.