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Curried chicken burgers
Grated squash adds sweetness and moisture to these ginger-curry chicken patties. Grate the squash on the large holes of a box grater or in a food processor with the shredding attachment. Patties can be serves as burgers but we’ve also served them as lettuce wraps, in pita over greens or plated with roasted or grilled veggies. The patties can be stored in the refrigerator for up to four days.
SERVES
4
Ingredients
Curried Chicken Burgers
- 1 tablespoons toasted sesame oil
- 1/4 cup scallions
- 2 garlic cloves
- Kosher and sea salt
- 1 piece ginger root
- 1 tablespoon curry powder
- 1 lb ground chicken breast
- 1 cup butternut squash
- 3/4 cups almond flour
- 1 egg
- 2 tablespoons mint leaves
- Black pepper
- 8 leaves of lettuce of your choice
Yogurt Sauce
- 1/2 cup Greek yogurt
- 1 fresh lime
To Serve
- 8 whole wheat burger buns
- 1/4 cup radish
Directions
For the Burger
- Heat sesame oil in a small sauté pan over medium heat. Add scallions, garlic, and ginger; cook, stirring often, until softened, about one minute. Season to taste with salt. Add curry powder; cook, stirring a few times, until fragrant, about one minute. Remove from heat; let cool.
- In a large bowl, combine chicken, cooled scallion mixture, squash, flour, egg, and mint. Season with salt; stir to combine. Using a heaping 1/3 cup measure, with damp hands, shape mixture into eight patties and place on a plate; cover and refrigerate until ready to cook.
- Heat olive oil in a large cast iron skillet or nonstick sauté pan over medium heat. Add patties and cook, flipping once, until golden brown and a thermometer inserted in center of a patty registers 165ºF, about three minutes per side. Remove to a plate and cover to keep warm; repeat with remaining patties.
For the Yogurt Sauce
- In a small bowl, combine yogurt with lime zest and juice, along with one small garlic clove grated.
To Serve
- Place each patty in a whole wheat bun, top with a tablespoon yogurt mixture, 1/2 tablespoon pickled onions (or a few radishes).
