Chennai Cashew Chicken Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Ingredients Curry Mayonnaise:
¾ cup Mayonnaise
4 tablespoons red curry powder
2 tablespoons fresh lemon juice
2 pounds freshly ground chicken
2 tablespoons Sauvignon Blanc
1½ cups roasted salted cashews, chopped finely
1/2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon kosher salt or more to taste
1 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
3 cups baby Aurgula
½ cucumber, peel, sliced lengthwise
1/3 cup fresh cilantro



Directions: Preheat a gas grill to medium high, or prepare a medium-hot fire in a charcoal grill with a cover. To make the mayonnaise, combine the mayonnaise, curry and lemon juice in a bowl. Mix well, cover and refrigerate. To make patties, combine the chicken, wine, cashews, coriander, cumin, garam masala, chili powder, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the racks, cover until brown on bottom, about 3 minutes. Turn and grill another 3 minutes until done or temperature is 165°F in center and carefully place the rolls, cut side down, on the grill to toast. To assemble the burgers, place a generous amount of the curry mayonnaise to the bottom and top of the cut side of the rolls. On each roll bottom, place 1/2 cup of the baby Aurgula. Add a patty and 2 cucumber slices. On each roll top place 1 tablespoon of cilantro, pat into mayonnaise to hold. Add the roll tops and serve. Makes 6 burgers