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Open-faced butter chicken burger

1

  • Prep Time15 mins
  • Total Time25 mins
  • Makes6 servings
Open-faced butter chicken burger

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 900 g ground chicken

  • 1/4 cup chopped cilantro

  • 3 green onions, thinly sliced

  • 4 tsp medium curry powder, toasted

  • 3/4 cup butter chicken sauce

  • 3/4 cup shredded mozzarella

  • 6 rounds of naan, (optional)

  • 1/2 cup Indian lime pickle, (optional)

  • 1 1/4 cups packed baby spinach

  • 2 cocktail tomatoes, sliced

  • 1/4 cup chopped cilantro, (optional)

  • 2 green onions, thinly sliced (optional)

Instructions

  • GENTLY mix chicken, cilantro, green onions, curry powder and salt in a bowl. Shape into 6 ½-in.-wide patties.

  • PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, about 3 min. Flip burgers and top with butter chicken sauce. Continue grilling, lid closed, until burgers are cooked through, about 3 more min. Top with cheese and cook until cheese is melted, about 1 min.

  • TOP each naan round with lime pickle, spinach, tomato slices and a burger. Garnish with cilantro and green onions.


Chatelaine Quickies: Cheesy camp burgers

Kitchen Tip: Toasting curry powder mellows any bitterness. Cook in a small pan over medium until fragrant, about 2 min.

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