These burgers are inspired by chicken tikka kebabs, which are usually skewered and cooked in a tandoor oven. Here minced chicken is mixed with aromatics and chopped Amul cheese before being formed into patties and grilled until juicy on the inside and golden on the outside. The cheese oozes and forms a slight crust (the best part!). Serve between toasted potato buns with spicy mayo and the usual burger fixings (lettuce, onion, tomato). Chef Chintan Pandya assures this is THE burger you want all summer.
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What you’ll need
Heavy Metal Spatula
$9 At Amazon
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Food Processor
$63 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon
Microplane Grater
$18 At Amazon
Stainless Steel Mixing Bowls
$26 At Amazon
Recipe information
Yield
Makes 10
Ingredients
1
2
7
2
1
6
3
1
½
1
1
1
½
10
2
Preparation
Step 1
Stir together 1 cup mayonnaise and 2 tsp. hot sauce in a small bowl. Set aside.
Step 2
Pulse 7 oz. Amul cheese or sharp cheddar in a food processor until it resembles coarse crumbs. (Or chop very finely with a chef’s knife.) Transfer to a large bowl. Add 2 lb. ground chicken, 1 medium red onion, very finely chopped, 6 green Thai chiles or small serrano chiles, finely chopped, 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, ½ cup finely chopped cilantro, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. cayenne pepper, 1 tsp. garam masala, and ½ tsp. ground turmeric; mix until combined. Divide mixture into 10 portions; form into patties.
Step 3
Prepare a grill for medium-high heat. Place 10 potato rolls, split, cut sides down, on grate and toast until golden, about 30 seconds. Transfer to plates.
Step 4
Place a large cast-iron griddle or skillet on grill. Heat 2 Tbsp. vegetable oil in pan until you can see wisps of smoke. Working 2 or 3 patties at a time and adding more oil between batches if needed, cook patties, undisturbed, until browned underneath, about 4 minutes. Flip and cook until browned on other side and cooked through (an instant-read thermometer inserted into center should register 165°), about 4 minutes. (Some cheese will ooze out and that’s okay.) Transfer patties to a platter as you go.
Step 5
Spread bottom halves of rolls with reserved spicy mayo. Build burgers with lettuce leaves, patties, sliced red onion, and sliced tomatoes.
Leave a Review
Reviews (18)
Back to TopI thought these were fabulous. I’m not a hot head so I used fewer chilies but these were tasty and different.
Lynne
Goffstown NH
7/9/2022
These were great, the flavor balance was excellent. The freshness of the ginger and green chili really lifts it. Had to really scrape down the pan to get all the crusty cheesy bits that leaked out, but totally worth it. This is one of the best recipes to come through my inbox in a while, definitely making it again.
Beth
Los Angeles
7/18/2022
Fantastic! These burgers had amazing flavor! I don’t like too much heat, so only used a bit of jalapeño in places of the chiles listed. Would definitely make again. I thought I was chopping the onion finely enough, but next time I’ll go down to mince so the texture will be a little smoother. These would also make fun meatball to serve as an appetizer.
SpatulaCity123
Los Angeles
7/30/2022
Fantastic! Excellent flavor! Got lazy and used the blender for the cheese, red onions, and cilantro (individually, but did not have to clean in-between!!)
Anonymous
Stamford, CT, United States
8/15/2022
These were phenomenal and packed with flavour. To keep prep to a minimum I used the food processor to chop up the cheese, onion, garlic, chiles, cilantro, and chicken thighs (scraping out the contents into a bowl after each ingredient, but keeping the onion/garlic/chiles together). These came together in no time at all and the thighs ensured a juicy burger. Definitely adding these to our regular rotation.
Liv
Toronto, CA
8/16/2022
These were so flavorful and such a welcome twist on burger night. I didn't have whole chiles, so I substituted jalapeño paste and it turned out well. I'll definitely make these again.
Anonymous
8/28/2022
These were amazing! I made a big batch and froze some of them which I can now pull out for a quick lunch or dinner. We added a little cilantro- mint chutney and tamarind chutney for the topping options and they worked really well. And I used ground turkey because I couldn't find ground chicken. Everyone really enjoyed them and they were way more interesting and lighter than regular burgers. Definitely will make again!
Stef
Boston, MA
9/1/2022