Indian Coriander Chutney Chicken Burgers

Name: Indian Coriander Chutney Chicken Burgers
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) ground chicken, preferably thigh meat; ½ cup (120 ml) fresh coriander chutney, packed, finely blended if chunky; 2 medium (60 g) fresh green chiles, minced finely, seeds removed if less heat is preferred; ½ medium (85 g) yellow onion, finely diced; 1½ tsp (3 g) garam masala; ½ tsp (1 g) ground cumin; ¼ cup (60 ml) plain Greek yogurt, plain, full-fat preferred; ¼ cup (30 g) panko breadcrumbs; 1 (50 g) large egg, at room temperature; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) neutral cooking oil, for greasing and drizzling; 4 burger buns; ½ cup (120 ml) plain yogurt, for serving, mixed with 1 tbsp grated cucumber, 1 tsp lime juice, pinch salt (optional); 4 leaves fresh lettuce or greens (optional); 4 slices tomato slices (optional)

From the MyKitchenBank Kitchen

Juicy baked chicken burgers infused with bright coriander chutney, garam masala, and fresh green chiles. These burgers have an aromatic Indian spice profile with tender texture from yogurt, and are best served on toasted buns with cooling yogurt sauce and fresh lettuce.

Prep: 20 min
Cook: 18 min
Wait: 15 min
Total: 53 min
Makes: 4 burgers

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Ingredients

4 servings

1½ lb (680 g) ground chicken, preferably thigh meat
½ cup (120 ml) fresh coriander chutney, packed, finely blended if chunky
2 medium (60 g) fresh green chiles, minced finely, seeds removed if less heat is preferred
½ medium (85 g) yellow onion, finely diced
1½ tsp (3 g) garam masala
½ tsp (1 g) ground cumin
¼ cup (60 ml) plain Greek yogurt, plain, full-fat preferred
¼ cup (30 g) panko breadcrumbs
1 (50 g) large egg, at room temperature
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) neutral cooking oil, for greasing and drizzling
4 burger buns
½ cup (120 ml) plain yogurt, for serving, mixed with 1 tbsp grated cucumber, 1 tsp lime juice, pinch salt (optional)
4 leaves fresh lettuce or greens (optional)
4 slices tomato slices (optional)

Equipment (6)

Baking sheet
Parchment paper
Small bowl
Large mixing bowl
Measuring spoons and cups
Meat thermometer (optional but recommended)

Steps

Before you start

Preheat oven to 400°F (200°C)
Have all ingredients measured and prepped before mixing the patties
Line a baking sheet with parchment paper
Make or have your coriander chutney ready (see note if using store-bought)

1
Prepare patty mixture
- In a large mixing bowl, combine the ground chicken, coriander chutney, minced green chiles, diced onion, garam masala, cumin, Greek yogurt, panko breadcrumbs, egg, salt, and black pepper.
- Using your hands or a fork, mix gently until just combined—do not overmix, as this will compress the meat and make the burgers tough.
- The mixture should look marbled and loose, not dense.
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Ready when: Mixture is evenly blended with no large streaks of plain chicken
Tip: Overworking the meat will make dense, rubbery burgers. Mix just until ingredients are distributed.
2
Shape the burgers
- Divide the mixture into 4 equal portions.
- Gently shape each portion into a patty about 3.5 inches (9 cm) in diameter and 0.75 inch (2 cm) thick.
- Make a shallow dimple about 0.5 inch deep in the center of each patty with your thumb—this prevents the burger from puffing up and helps it cook evenly.
- Place the patties on the parchment-lined baking sheet, spacing them 2 inches apart.
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Ready when: Patties are uniform in shape and have a centered dimple
Tip: The dimple is essential—it prevents the burger from shrinking into a meatball shape as it cooks.
3
Chill and prepare to bakeOven 400°F / 205°C
- Refrigerate the shaped patties for 15 minutes.
- This firms them so they don't fall apart during baking.
- While chilling, preheat your oven to 400°F (200°C).
- Lightly brush or drizzle the top of each patty with neutral oil.
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Ready when: Patties are firm and cold to the touch
Tip: Chilling is crucial for preventing crumbling; don't skip this step.
4
Bake the burgersOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven on the middle rack.
- Bake for 16–18 minutes, until the burgers are cooked through and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part.
- The tops should be lightly golden and feel firm to the touch.
- If you don't have a thermometer, the juices should run clear and there should be no pink inside.
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Ready when: Internal temperature reaches 165°F (74°C), or juices run clear with no pink inside
Tip: Do not flip the burgers—baking on one side keeps them tender and juicy.
5
Toast the buns
- Remove the baking sheet from the oven.
- If desired, open the burger buns and place them on the baking sheet next to the burgers for the last 1–2 minutes of baking, or toast them in a separate skillet over medium heat for 1 minute per side until golden and warm.
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Ready when: Buns are warm and lightly toasted
Tip: Toasted buns add structure and prevent the burger from becoming soggy.
6
Assemble and serve
- Place a warm burger patty on each toasted bun.
- Top with a dollop of cucumber-yogurt sauce (if making), a lettuce leaf, and tomato slices.
- Serve immediately while the burgers are still warm.
- Extra sauce can be served on the side.
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Ready when: Burgers are assembled and ready to eat
Tip: Assemble just before serving to keep the bun from getting soggy.

Good to know

Tips

Use ground chicken thigh rather than breast meat—it has more fat and stays juicier during baking.
If your coriander chutney is chunky, blend it smooth before adding to ensure even distribution throughout the patty.
Don't skip the dimple in the center of each patty—it's a professional technique that ensures even cooking and prevents the burger from shrinking into a ball.
For best flavor, make your coriander chutney fresh if possible: blend 2 cups fresh cilantro, 1 green chile, 2 tbsp lime juice, ½ tsp salt, and 2 tbsp water until smooth.

Make ahead

You can shape and refrigerate the patties up to 4 hours ahead. You can also prepare the cucumber-yogurt sauce up to 8 hours ahead and store it covered in the fridge.

Storage & reheating

Cooked burgers (without bun) store in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5 minutes until warmed through. Freeze cooked burgers for up to 2 months; thaw in the fridge overnight before reheating. Raw patties can be frozen for up to 1 month before cooking.

Substitutions

fresh coriander chutney → mint-cilantro chutney or fresh cilantro paste. Mint-cilantro chutney will shift the flavor but maintains the fresh, herbaceous quality. Use the same amount.
ground chicken, preferably thigh meat → ground turkey thigh or lean ground lamb. Turkey will be slightly drier; add an extra 2 tbsp yogurt if using. Lamb will be richer and more fragrant.
garam masala → ½ tsp cumin + ½ tsp cinnamon + ¼ tsp cloves + ¼ tsp cardamom, ground fresh. This mimics the warm, aromatic profile of garam masala if you don't have the blend on hand.
plain Greek yogurt → sour cream or crème fraîche. These add similar binding and moisture; use the same amount, though the flavor will be more tangy.