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Open-faced butter chicken burger

1

  • Prep Time15 min
  • Total Time25 min
  • Makes6 servings
Bibimbap homemade burgers

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.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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