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Curried Chicken Burgers with Hot Yogurt Sauce

2 tablespoons olive oil

1/3 cup minced shallots

2 tablespoons peeled and minced fresh ginger

11/2 pounds ground chicken or turkey

1 cup chicken broth

2 tablespoons curry powder

3 tablespoons chopped, fresh, flat-leaf parsley leaves

2 tablespoons tomato paste

1/2 teaspoon salt

1/2 cup plain low-fat yogurt

In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add 3 tablespoons of the shallots and the ginger and cook, stirring, for about 30 seconds, mixing to combine and coat with the oil. Set aside to cool.

In a mixing bowl, combine the ground chicken with 1/3 cup of the broth, 1 tablespoon of the curry powder, the parsley and the cooled cooked shallots and ginger. Form into 4 patties, each about 3/4-inch thick. Cover with plastic wrap and refrigerate while you prepare the sauce.

Heat the remaining 1 tablespoon olive oil over medium-low heat, add the remaining 1 tablespoon shallots and the remaining 1 tablespoon of curry and cook, stirring, for about 30 seconds, until the shallots are just translucent and the curry has toasted a little. Add the remaining broth, the tomato paste and salt. Slowly mix in the yogurt and cook for 2 to 3 minutes.

In a pre-heated, medium-hot skillet, saute the patties, turning once, until browned and cooked through. (Note: If you want to grill them, you'll need to place a grill topper on the grill that has small holes to keep the patties from breaking apart during cooking). Serve with the sauce.

Makes 4 burgers.

Adapted from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh.