Nor Cal Spicy Burger

After a few weeks of research we came up with a chicken burger with flavors of both Northern California and India. If you’re a fan of spicy, this is the recipe for you. It’s not fire hot but it does have a kick to it. You can add hotter peppers for a spicier taste.

Do us a favor and make on for yourself and let us know what you liked or didn’t like. Add some flair of your own and send us a pic and we’ll post it on this blog and twitter. Enjoy!

Onion Chutney

1 cp Red Onions (finely Chopped)

¼ cp Cilantro

½ cp Tomato Paste

1 Teaspoon Paprika

½ Teaspoon Cumin Powder

½ Teaspoon Oil

¼ Teaspoon Sugar

Salt to Taste

Chicken

1 lbs Ground Chicken

1 Tablespoon Minced Garlic

2 Finely Chopped Serrano

2 Teaspoon Curry Powder

½ Teaspoon Garam Masala 

½ cp Sierra Nevada Torpedo

2 Slices White Bread

¼ cp Olive Oil

4 Slices Sandwich Thins Multi-Grain

Salt to Taste

Toppings

Mendocino Sweet & Spicy Mustard

6 Sweet Peppers

1 Cucumber

1 Avocado

To Make:

Chutney – Chop onions and cilantro. Heat oil in pot for a few seconds. Add tomato paste and dry ingredients. Let sauce simmer for a few minutes and then let it cool. Mix sauce with onions and cilantro. Set in refrigerator.

Chicken – Place white bread in a bowl with the Torpedo beer and set aside. Mix remaining ingredients. Knead the mixture like dough adding the bread as you go. Form into a large ball and divide 4 portions. Roll each portion and make it into a ball.

Heat frying pan with olive oil (California Olive Ranch Arbosana). Place chicken balls on the pan and press down with spatula forming patties. Let each side cook for 2-3 minutes.

Assemble each burger with toppings and Onion Chutney. We served ours with steam carrots and sweet peppers seasoned with Garam Masala.