Tandoori Chicken Burgers with Mint Chutney

Name: Tandoori Chicken Burgers with Mint Chutney
Prep time: 31 min
Cook time: 14 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup, packed (30 g) fresh mint leaves, stems removed; ½ cup, packed (15 g) fresh cilantro, tender stems and leaves, roughly chopped; 1 small (10 g) serrano or green chili, stem removed, seeded for milder heat, roughly chopped; 1 tsp (5 g) fresh ginger, peeled and finely grated; 2 tbsp (30 ml) fresh lemon juice; ½ cup (120 g) plain whole-milk Greek yogurt, cold; 1 tsp (4 g) granulated sugar; ¼ tsp (1½ g) kosher salt; 1 tbsp (15 ml) cold water; 1½ lb (680 g) ground chicken (thigh or regular, not extra-lean), cold, straight from the fridge; ¼ cup (60 g) plain whole-milk Greek yogurt; 1 tbsp (15 g) fresh ginger, peeled and finely grated; 3 cloves (9 g) garlic cloves, finely grated or minced; 2 tsp (4 g) garam masala; 2 tsp (5 g) Kashmiri chili powder or sweet paprika; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; 1¼ tsp (6 g) kosher salt; 1 tbsp (15 ml) fresh lemon juice; ½ cup (30 g) panko breadcrumbs; 1 tbsp (14 ml) neutral oil (such as avocado or canola); 2 tbsp (8 g) fresh cilantro, finely chopped; 4 buns (240 g) brioche burger buns (about 60 g each), split; 2 tbsp (28 g) unsalted butter, melted; ½ medium (60 g) red onion, cut into thin rings; ½ medium (100 g) cucumber, sliced into thin rounds; 1 medium (150 g) ripe tomato, cut into 4 slices; 4 large leaves (40 g) butter lettuce leaves, washed and dried; 1 tbsp (14 ml) neutral oil, for the grill grates

From the MyKitchenBank Kitchen

Juicy grilled chicken patties flavored with yogurt, ginger, garlic and warm tandoori spices, stacked on toasted brioche with a cool, creamy mint-cilantro chutney, crisp cucumber and sharp red onion.

Prep: 31 min
Cook: 14 min
Wait: 35 min
Total: 1 hr 20 min
Makes: 4 burgers

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Ingredients

4 servings

For the mint chutney
1 cup, packed (30 g) fresh mint leaves, stems removed
½ cup, packed (15 g) fresh cilantro, tender stems and leaves, roughly chopped
1 small (10 g) serrano or green chili, stem removed, seeded for milder heat, roughly chopped
1 tsp (5 g) fresh ginger, peeled and finely grated
2 tbsp (30 ml) fresh lemon juice
½ cup (120 g) plain whole-milk Greek yogurt, cold
1 tsp (4 g) granulated sugar
¼ tsp (1.5 g) kosher salt
1 tbsp (15 ml) cold water
For the patties
1½ lb (680 g) ground chicken (thigh or regular, not extra-lean), cold, straight from the fridge
¼ cup (60 g) plain whole-milk Greek yogurt
1 tbsp (15 g) fresh ginger, peeled and finely grated
3 cloves (9 g) garlic cloves, finely grated or minced
2 tsp (4 g) garam masala
2 tsp (5 g) Kashmiri chili powder or sweet paprika
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
1¼ tsp (6 g) kosher salt
1 tbsp (15 ml) fresh lemon juice
½ cup (30 g) panko breadcrumbs
1 tbsp (14 ml) neutral oil (such as avocado or canola)
2 tbsp (8 g) fresh cilantro, finely chopped
To serve
4 buns (240 g) brioche burger buns (about 60 g each), split
2 tbsp (28 g) unsalted butter, melted
½ medium (60 g) red onion, cut into thin rings
½ medium (100 g) cucumber, sliced into thin rounds
1 medium (150 g) ripe tomato, cut into 4 slices
4 large leaves (40 g) butter lettuce leaves, washed and dried
1 tbsp (14 ml) neutral oil, for the grill grates

Equipment (7)

Gas or charcoal grill (or a grill pan or cast-iron skillet)
Blender or small food processor
Large mixing bowl
Instant-read thermometer
Rimmed baking sheet or plate lined with parchment paper
Wide spatula and tongs
Pastry brush or spoon for buttering buns

Steps

Before you start

Use ground chicken thigh or regular (not extra-lean) ground chicken. Lean breast meat makes dry burgers.
Plan for 30 minutes of chilling. The patties hold together on the grill much better when cold.
Chicken must reach 165°F (74°C) inside, so have an instant-read thermometer ready.
Wear gloves or keep a bowl of water nearby when mixing and shaping. The mixture is sticky and the turmeric stains.

1
Blend the chutney
- Combine the mint, cilantro, green chili, grated ginger, 2 tbsp (30 ml) lemon juice, sugar, ¼ tsp salt and 1 tbsp (15 ml) cold water in a blender or small food processor.
- Blend for 30–45 seconds, scraping down the sides once, until a smooth, bright green paste forms.
- Add the ½ cup (120 g) yogurt and pulse 3–4 times just to combine.
- Taste and add a pinch more salt or sugar if needed.
- Transfer to a small bowl and refrigerate.
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Ready when: Chutney is smooth, pourable-thick and uniformly pale green, with no visible leaf flecks.
Tip: Don't blend after adding the yogurt, or the chutney turns thin and loses its creamy body.
2
Prep the toppings
- Cut the red onion into thin rings, slice the cucumber into thin rounds, cut the tomato into 4 even slices, and pat the lettuce leaves dry.
- Arrange everything on a plate, cover, and set aside in the fridge.
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Tip: Dry lettuce keeps the buns from going soggy.
3
Mix the spice paste
- In a large bowl, stir together the ¼ cup (60 g) yogurt, grated ginger, garlic, garam masala, chili powder, cumin, coriander, turmeric, 1¼ tsp salt, 1 tbsp (15 ml) lemon juice, 1 tbsp (14 ml) oil and chopped cilantro until a thick, evenly orange-red paste forms.
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Ready when: No dry spice pockets remain and the paste is a uniform deep orange.
4
Combine with chicken
- Add the cold ground chicken and panko to the spice paste.
- Using your hands or a fork, mix for about 30–40 seconds, only until the spices are evenly distributed and the mixture looks tacky and cohesive.
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Ready when: Mixture is evenly colored and sticks together when pinched, with no streaks of white chicken.
Tip: Overmixing makes tough, rubbery patties. Stop as soon as it looks even.
5
Shape the patties
- Divide the mixture into 4 equal portions (about 170 g / 6 oz each).
- With wet hands, gently shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, slightly wider than your buns because they shrink.
- Press a shallow thumbprint dimple into the center of each.
- Place on a parchment-lined baking sheet.
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Ready when: Patties are even in thickness with smooth edges and a center dimple.
Tip: The dimple stops the centers from puffing up into a dome as they cook.
6
Chill the patties
- Cover the patties loosely with plastic wrap and refrigerate for 30 minutes.
- Chilling firms the fat and lets the spices flavor the meat.
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Ready when: Patties feel firm to the touch.
Tip: You can chill up to 8 hours for deeper flavor.
7
Heat the grillOven 450°F / 230°C
- During the last 10 minutes of chilling, preheat the grill to medium-high, about 400–450°F (200–230°C).
- Scrape the grates clean, then fold a paper towel, grip it with tongs, dip it in the 1 tbsp (14 ml) oil and wipe over the grates.
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Ready when: Grill thermometer reads 400–450°F (200–230°C) and the grates look glossy.
Tip: Use a grill pan or cast-iron skillet over medium-high heat if you have no grill. Cook the patties the same way.
8
Grill the patties
- Place the patties on the hot grates, dimple side up, and close the lid.
- Grill 5–6 minutes without moving, until they release easily and have dark char marks.
- Flip once and grill 5–6 minutes more with the lid closed.
- Check the center of a patty with an instant-read thermometer.
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Ready when: Internal temperature reads 165°F (74°C); juices run clear and the exterior is deeply browned with charred edges.
Tip: Don't press down on the patties. It squeezes out the juices. If they stick, give them another minute to release.
9
Rest and toast buns
- Move the patties to a clean plate and rest 5 minutes.
- Meanwhile, brush the cut sides of the buns with the melted butter.
- Toast cut side down on the cooler edge of the grill for 1–2 minutes.
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Ready when: Bun cut sides are golden brown and lightly crisp.
Tip: Watch the buns closely. Buttered brioche burns in seconds.
10
Assemble and serve
- Spread about 1½ tbsp of mint chutney on each bun bottom and top.
- Layer a lettuce leaf, a patty, a tomato slice, cucumber rounds and red onion rings on each bottom bun, add a spoonful more chutney, and cap with the bun top.
- Serve right away with the remaining chutney for dipping.
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Tip: Putting lettuce under the patty creates a barrier that keeps the bottom bun crisp.

Good to know

Tips

Keep the mixture and your hands cold. Warm chicken gets sticky and is harder to shape.
For restaurant-style smoky char, finish the patties over the hottest part of the grill for the last 30 seconds per side.
Chicken is lean, so do not skip the yogurt, oil and rest. They keep the burgers juicy.
Make a double batch of chutney. It is great with samosas, grilled vegetables or as a sandwich spread.

Make ahead

Make the chutney up to 3 days ahead and refrigerate. Shape the patties up to 8 hours ahead, cover and refrigerate, or freeze them uncooked, separated by parchment, for up to 2 months. Grill from frozen over slightly lower heat, adding 3–4 minutes per side.

Storage & reheating

Cooked patties keep 3–4 days in an airtight container in the fridge, or up to 3 months in the freezer. Reheat in a covered skillet over medium-low heat for 4–5 minutes per side, or in a 350°F (175°C) oven for 12–15 minutes, until 165°F (74°C) inside. Chutney keeps 3 days in the fridge (its color dulls but the flavor holds). Assembled burgers are best eaten immediately and should not be left at room temperature for more than 2 hours.

Substitutions

ground chicken (thigh or regular, not extra-lean) → ground turkey (dark meat) or finely chopped boneless, skinless chicken thighs. Dark-meat turkey works at the same weight. Hand-chopped thigh gives a coarser, juicier texture.
Kashmiri chili powder or sweet paprika → sweet paprika plus ¼ tsp cayenne. Gives similar color with adjustable heat.
plain whole-milk Greek yogurt → dairy-free coconut yogurt. Makes the chutney dairy-free and slightly sweeter. The patty yogurt can be swapped the same way.
panko breadcrumbs → fine dry breadcrumbs (3 tbsp / 20 g). Regular crumbs are denser, so use less.