Curried Chicken Burgers
Surprisingly, there’s no consensus on curry’s origins. It’s believed that it emerged during the British colonization of India.
This burger version delivers a spicy after-kick, so if you prefer a milder taste, you might consider cutting the amount of curry powder in half.
The broth-infused patties are a little loose when they’re formed but cook up into firm burgers.
Ingredients
MAKES 4 BURGERS
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 2 tablespoon plus 1 teaspoon peeled and minced fresh ginger
- 2 pound ground chicken
- ¾ cup chicken broth
- 2 tablespoons curry powder
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 tablespoon tomato paste ½ teaspoon salt
- ½ cup plain low fat yogurt
Instructions
- In a small skillet, heat 1 tablespoon of the oil over medium heat.
- Add 2 tablespoons of the shallots and the ginger and cook, stirring, for about 30 seconds, mixing to combine and coat with the oil.
- Be careful not to burn the shallots. Set aside.
- In a medium-size mixing bowl, combine the ground chicken, ¼ cup of the broth, 1 tablespoon of the curry powder, the parsley, and cooked shallots and ginger.
- Form into 4 patties, each ¾ inch thick. Cover with plastic wrap and refrigerate while you prepare the sauce.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-low heat, add the remaining 1 tablespoon shallots and 1 tablespoon curry and cook, stirring, for about 30 seconds, until the shallots are just translucent and the curry has toasted a little.
- Add the remaining ½ cup broth, the tomato paste, and salt.
- Slowly mix in the yogurt and cook for 2 to 3 minutes.
- Add the burgers and simmer until cooked all the way through, 10 to 12 minutes per side.