Indian Aloo Tikki Chicken Burgers with Mint Yogurt and Tamarind Chutney

Name: Indian Aloo Tikki Chicken Burgers with Mint Yogurt and Tamarind Chutney
Prep time: 37 min
Cook time: 35 min
Total time: 1 h 12 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 lb (about 2 medium) (450 g) russet potatoes, peeled and cut into 1½-inch chunks; 1 tbsp (9 g) kosher salt, for the potato water; 1 lb (450 g) ground chicken (thigh or regular, not extra-lean), cold, straight from the fridge; ¾ cup (40 g) panko breadcrumbs; 1 large (50 g) large egg, lightly beaten; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 3 cloves (9 g) garlic cloves, finely grated or minced; 1 chili (10 g) serrano or Thai green chili, finely minced (remove seeds for less heat) (optional); ¼ cup, packed (12 g) fresh cilantro leaves and tender stems, finely chopped; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 1 tsp (2 g) garam masala; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) Kashmiri chili powder or mild paprika (optional); 2 tsp (7 g) kosher salt (Diamond Crystal); 2 tbsp (30 ml) fresh lemon juice, from about 1 large lemon; 1 tbsp goes in the patties and 1 tbsp in the yogurt sauce; 3 tbsp (45 ml) neutral oil such as avocado or canola; ½ cup (120 g) plain whole-milk yogurt; ¼ cup, packed (10 g) fresh mint leaves, finely chopped; ¼ tsp (1 g) kosher salt; 4 buns (240 g) brioche or soft burger buns, split in half; 2 tbsp (28 g) unsalted butter, soft, at room temperature; 4 tbsp (60 ml) sweet tamarind chutney (store-bought or homemade); ½ small onion (60 g) small red onion, cut into thin rings; 1 medium (120 g) medium tomato, cut into 4 slices; 4 leaves (40 g) crisp lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Juicy pan-fried patties of ground chicken and spiced mashed potato, with a crisp golden crust and warm cumin, coriander and garam masala flavor. Stacked in toasted buns with cooling mint yogurt, sweet-tart tamarind chutney and crunchy onion.

Prep: 37 min
Cook: 35 min
Wait: 35 min
Total: 1 hr 47 min
Makes: 4 burgers (4 patties, each about 4 inches / 10 cm wide)

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Ingredients

4 servings

For the aloo tikki chicken patties
1 lb (about 2 medium) (450 g) russet potatoes, peeled and cut into 1½-inch chunks
1 tbsp (9 g) kosher salt, for the potato water
1 lb (450 g) ground chicken (thigh or regular, not extra-lean), cold, straight from the fridge
¾ cup (40 g) panko breadcrumbs
1 large (50 g) large egg, lightly beaten
1 tbsp (10 g) fresh ginger, peeled and finely grated
3 cloves (9 g) garlic cloves, finely grated or minced
1 chili (10 g) serrano or Thai green chili, finely minced (remove seeds for less heat) (optional)
¼ cup, packed (12 g) fresh cilantro leaves and tender stems, finely chopped
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
1 tsp (2 g) garam masala
½ tsp (1 g) ground turmeric
1 tsp (2 g) Kashmiri chili powder or mild paprika (optional)
2 tsp (7 g) kosher salt (Diamond Crystal)
2 tbsp (30 ml) fresh lemon juice, from about 1 large lemon; 1 tbsp goes in the patties and 1 tbsp in the yogurt sauce
3 tbsp (45 ml) neutral oil such as avocado or canola
For the mint yogurt sauce
½ cup (120 g) plain whole-milk yogurt
¼ cup, packed (10 g) fresh mint leaves, finely chopped
¼ tsp (1 g) kosher salt
To assemble
4 buns (240 g) brioche or soft burger buns, split in half
2 tbsp (28 g) unsalted butter, soft, at room temperature
4 tbsp (60 ml) sweet tamarind chutney (store-bought or homemade)
½ small onion (60 g) small red onion, cut into thin rings
1 medium (120 g) medium tomato, cut into 4 slices
4 leaves (40 g) crisp lettuce leaves, washed and dried

Equipment (8)

Medium saucepan (3-quart / 3 L)
Large 12-inch (30 cm) heavy skillet, preferably cast iron or non-stick
Large mixing bowl
Potato masher or ricer
Rimmed baking sheet lined with parchment paper
Instant-read thermometer
Fish spatula or wide metal spatula
Small bowl for the yogurt sauce

Steps

Before you start

Plan on about 1 hour 45 minutes in total. Most of the waiting is potatoes cooling and patties chilling, and you can do both a day ahead.
The mashed potato must be fully cooled and fairly dry, or the patties will be soft and fall apart in the pan. Do not skip the cooling step.
Use ground chicken thigh, or ground chicken that is not extra-lean (about 7–10% fat), for juicy patties. Keep it in the fridge until you mix.
Have an instant-read thermometer ready. Chicken patties must reach 165°F (74°C) in the center.
Wash your hands and surfaces well after handling raw chicken.

1
Boil the potatoes
- Put the potato chunks in a 3-quart (3 L) saucepan, cover with cold water by 1 inch (2.5 cm) and stir in the 1 tbsp salt.
- Bring to a boil over high heat, then reduce to medium so it simmers steadily.
- Cook for 15–20 minutes, uncovered, until a knife slides into the center of a chunk with no resistance.
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Ready when: A knife slides into the center of a chunk with no resistance and the edges begin to crumble.
Tip: Start in cold water so the potatoes cook evenly all the way through.
2
Dry and mash potatoes
- Drain the potatoes in a colander and let them steam for 2 minutes.
- Return them to the hot dry pan and mash with a masher or ricer until smooth with no large lumps.
- Spread the mash on a plate or baking sheet and let it cool to room temperature, about 15 minutes.
- Mash will measure roughly 2 cups (about 350 g).
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Ready when: Mash is smooth, no longer steaming, and feels cool and dry to the touch.
Tip: Do not add butter or milk to the mash. Extra moisture makes the patties fall apart.
3
Stir the yogurt sauce
- In a small bowl, stir together the yogurt, chopped mint, 1 tbsp of the lemon juice and the ¼ tsp salt.
- Taste and add a tiny pinch more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is pale green, creamy and evenly mixed.
4
Prep aromatics and toppings
- Grate the ginger and garlic, mince the green chili and chop the cilantro.
- Slice the red onion into thin rings, slice the tomato into 4 rounds, and wash and dry the lettuce.
- Keep the toppings in the fridge until you assemble the burgers.
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Tip: Wear gloves or wash your hands well after cutting chilies, and keep them away from your eyes.
5
Mix the patty mixture
- In a large bowl, combine the cooled mashed potato, ground chicken, panko, beaten egg, ginger, garlic, chili, cilantro, cumin, coriander, garam masala, turmeric, chili powder, 2 tsp salt and the remaining 1 tbsp lemon juice.
- Mix gently with your hands for about 1 minute, just until everything is evenly combined and the mixture is tacky.
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Ready when: Mixture is evenly yellow-orange, holds together when squeezed, and no streaks of plain chicken or potato remain.
Tip: Do not overmix, or the patties turn dense and rubbery.
6
Shape and chill patties
- Divide the mixture into 4 equal portions, about 7 oz (200 g) each.
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing a shallow dimple into the center of each with your thumb.
- Set them on a parchment-lined baking sheet, cover loosely and refrigerate for 20 minutes to firm up.
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Ready when: Patties feel firm and hold their shape when gently lifted.
Tip: Rewet your hands often, because the mixture is sticky.
7
Fry first side
- Heat the oil in a 12-inch (30 cm) skillet over medium heat for 2 minutes until it shimmers.
- Add the patties with space between them.
- Cook undisturbed for 5–6 minutes until the underside is deep golden brown and crisp.
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Ready when: The underside is deep golden brown and the patty releases easily from the pan.
Tip: If a patty sticks, wait another 30 seconds. It releases once the crust forms. If they brown too fast, lower the heat slightly.
8
Flip and cook throughOven 165°F / 75°C
- Carefully flip each patty with a wide spatula.
- Cook for 5–6 minutes more, until the second side is golden and the center reads 165°F (74°C) on an instant-read thermometer.
- Move to a plate and rest for 2 minutes.
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Ready when: Both sides are golden brown and the center reads 165°F (74°C).
Tip: Insert the thermometer sideways into the thickest part of the patty. Cook a little longer if it reads lower.
9
Toast the buns
- While the patties rest, wipe the skillet with a paper towel and reduce the heat to medium-low.
- Spread the soft butter on the cut sides of the buns.
- Toast them cut-side down for 1–2 minutes, until golden and crisp at the edges.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Watch closely, since buttered brioche browns quickly.
10
Assemble and serve
- Spread 1 tbsp tamarind chutney on each bun bottom and a spoonful of mint yogurt sauce on each bun top.
- Layer lettuce, a patty, a tomato slice and red onion rings on each bottom.
- Add more chutney or yogurt sauce if you like, close with the tops and serve right away.
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Tip: Put the lettuce under the patty to keep the bottom bun from getting soggy.

Good to know

Tips

Dry mashed potato is the key to patties that hold their shape. Let the drained potatoes steam in the colander before mashing, and cool them fully.
Chilling the shaped patties for 20 minutes helps them stay together and develop a better crust.
Cook on steady medium heat. Too high and the outside burns before the center reaches 165°F (74°C), and too low won't give a crisp crust.
Taste a tiny pinch of cooked mixture if you want to adjust the seasoning. Fry a spoonful in a little oil for a quick check (cook it fully through), then adjust salt and spices before shaping.

Make ahead

"Boil and mash the potatoes, then shape the patties up to 24 hours ahead. Cover the patties on the parchment-lined sheet and refrigerate. The mint yogurt sauce can be made up to 2 days ahead. Fry the patties just before serving."

Storage & reheating

"Cooked patties keep in an airtight container in the fridge for up to 3 days. Do not leave them at room temperature for more than 2 hours. Freeze cooked patties, separated by parchment, for up to 2 months. Reheat in a 350°F (175°C) oven for 12–15 minutes, or in a lightly oiled skillet over medium-low heat for 4–5 minutes per side, until steaming hot and 165°F (74°C) in the center. Raw shaped patties freeze for up to 2 months, and you can cook them from frozen over medium-low heat for 8 minutes per side, until 165°F (74°C) in the center. Store the yogurt sauce in the fridge for up to 3 days."

Substitutions

ground chicken (thigh or regular, not extra-lean) → Ground turkey (thigh) or ground lamb. Turkey works at the same weight and cooking time, but use dark meat for juiciness. Cook lamb to 160°F (71°C).
panko breadcrumbs → Plain dry breadcrumbs or chickpea flour. Use ⅓ cup (40 g) of chickpea flour for a gluten-free option. If using fine breadcrumbs, use about ½ cup (40 g).
sweet tamarind chutney (store-bought or homemade) → Mango chutney thinned with a squeeze of lemon. Gives a similar sweet-tangy flavor, with a fruitier taste.
plain whole-milk yogurt → Dairy-free coconut or soy yogurt. Use unsweetened yogurt and add a little extra lemon juice for tang.