Indian Chicken Burger Recipe is made with ground chicken and Indian spices. The chicken patties are air-fried with very little olive oil, making them a healthy alternative to store-bought burgers. The patties are topped with tomatoes, cucumber and lettuce and drizzled with a homemade mint sauce, sandwiched in brioche buns. These chicken burgers are the perfect handheld snacks for picnics or potlucks or can be enjoyed as a main course!
My inspiration:
There is nothing so yummy as a juicy burger at a picnic. Freshly grilled patties sandwiched between sweet brioche buns and layered with condiments such as tomatoes, lettuce, and cucumber are truly satisfying. My recipe for these Indian Chicken Burgers tastes best when marinated with spices and lemon juice and grilled or air-fried.
My inspiration for the chicken burgers came from various American television shows that I watched as a kid. Having hosted my cooking shows on television while in college, I still remember one show where I showcased a simple veggie burger. This Indian Chicken Burger recipe is a variation of my veggie burger. Ground chicken burgers laced with spices and nuts are truly delectable without using breadcrumbs, potatoes or eggs to bind them.
This recipe can be customized with your choice of beans, greens or sweet potato. My kids love this Indian Chicken Burger recipe so much that it makes for an easy and nutritious school lunch. Additionally, these patties can be made ahead of time and frozen and then thawed in the refrigerator the night before grilling or air-frying them.
Frequently Asked Questions:
- What are Indian burgers made of?
The chicken patties are mixed with Indian spices such as cumin, green chili, and garam masala and marinated with ginger and garlic paste.
2. What are some other methods of making burgers?
I have grilled these Indian Chicken Burger patties in an indoor electric grill and an outdoor gas grill. If using the outdoor gas grill, line the grill with a greased foil and then grill the patties for 8-10 minutes on each side. Sometimes, I bake them in the oven at the same temperature as the air fryer. Pan-frying them with a little oil in a cast iron pan or a nonstick griddle is another method to make this recipe for Indian Chicken Burgers.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Protein: ground chicken; substitute with ground turkey or lamb and cook the ground turkey as you would the chicken burger, although ground lamb takes a few extra minutes.
- Spices: ground cumin, garam masala, turmeric powder, fresh chili
- Herbs: cilantro
- Aromatics: ginger and garlic paste, onion, lemon juice
- Nuts: almond flour; substitute with ground cashew nuts
- Toppings: tomato, cucumber, and iceberg lettuce
- Condiments: mint sauce (see notes below); mint and tamarind chutneys can also be used
- Buns: brioche buns; feel free to use any soft hamburger buns
How to make Chicken Burgers using my recipe:
- How to make the patties:
- Wash and drain the ground chicken. Add the ingredients for the patties (except olive oil). Mix and let it rest for half an hour. Divide the mixture into 9 balls and flatten them using your fingers to form round patties. Place the patties on a foil-lined baking tray and drizzle some olive oil.
- Air-fry the patties at 400 degrees F for 15 minutes on each side, flipping the patties over midway through the air-frying process. (I have not used the basket-style air fryer but the oven-air fryer combo. If you are using the air fryer with the basket, then spray the basket and air fry for 6-8 minutes on each side keeping a close eye on the patties towards the end).
2. How to assemble the Indian Chicken Burger:
- Toast the brioche buns and butter them. Place the lettuce leaf, tomato, and cucumber slice and then the patty. Drizzle mint sauce on top and sandwich it with the other half of the bun.
1. Drain the ground chicken until there is no more water dripping. Gently squeeze out the water from the ground chicken in a sieve but not too hard as that will make the patties too dry.
2. Grill the patties in low to medium heat settings so that they are cooked through.
3. Marinate the ground chicken with the spices for at least half an hour.
Serving suggestion:
I served the Indian Chicken Burger with Chana Salad. The mint sauce that I drizzled on top is a good condiment for this recipe.
Storage:
Indian Chicken Burger can be made ahead of time and frozen between parchment paper to prevent them from sticking together. These patties can be refrigerated for 3-4 days in airtight containers. Thaw the frozen patties, grill them for a few minutes, and assemble the burgers before serving them.
Other sandwich recipes that you might like:
Indian Chicken Burger Recipe
Equipment
- air fryer
Ingredients
For the Patties:
- 1 lb ground chicken
- 2 shallot chopped
- 3 red chili minced
- ¾ tbsp ginger paste
- ¾ tbsp garlic paste
- ¼ tsp garam masala
- ¼ tsp turmeric powder
- ¾ tsp ground cumin
- 8 sprig cilantro chopped
- 1½ tbsp lemon juice freshly squeezed
- salt to taste
- 4 tbsp almond flour
- 2 tbsp olive oil extra virgin
For the Toppings:
- 9 brioche buns
- 1 cucumber sliced
- 2 tomato sliced
- 1 iceberg lettuce
Instructions
How to make the patties:
- Wash and drain the ground chicken. Add the ingredients for the patties (except olive oil). Mix and let it rest for half an hour. Divide the mixture into 9 balls and then flatten them to form round patties. Place the patties on a foil-lined baking tray and drizzle olive oil.
- Air-fry the patties at 400 degrees F for 15 minutes on each side, flipping the patties over midway through the air frying process.
How to assemble the Indian Chicken Burgers:
- Toast the brioche buns and butter them. Place a patty on top and then top with onion, tomato, and cucumber slice and a lettuce leaf. Drizzle the mint sauce on top and place the other half of the bun. (see notes below)
Video
Notes
- To make the mint sauce, blend one bunch of mint leaves with a tablespoon of water, salt, and extra virgin olive oil. You can add a few cashews to thicken it.
- Please remove the seeds and ribs of the chili if you don't want the patties to be very hot.
Nutrition
I’ve made this at least 3 times now – can’t get enough haha
Good to hear that- thanks!
This is so delicious and I love the mint drizzle! Definitely worth the effort!
so good!