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!
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
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
Mendocino Sweet & Spicy Mustard
6 Sweet Peppers
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.