Chicken Curry Burger with Kashmiri Spinach and Red Onion Relish

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Red Onion Relish
2 Tablespoons fresh mint, chopped
¼ cup natural yogurt
1 red onion, halved and thinly sliced
1 Tablespoon cumin seed
Kashmiri Spinach
1 Tablespoon mustard oil
¼ teaspoon gram masala
3 green onions, sliced
1 pound baby spinach
1 ½ pounds ground chicken
2 cloves garlic, minced
2 tablespoons chopped scallions
1 tablespoon chopped fresh ginger
1 Tablespoon curry powder
1-teaspoon salt
½ teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 wheat rolls, split
Olive oil to brush on rolls



Directions Preheat gas grill to medium-high heat. To make relish, combine mint, onion, yogurt and cumin seed. Chill until burgers are done. To make Kashmiri Spinach, heat mustard oil in large fire-proof skillet until it smokes. Add garam masala, stir. Add green onion and spinach. Cook 10-15 minutes until most of the water is evaporated. Move to cooler area of grill, keeping warm until burgers are done. To make patties, combine the ground chicken, garlic, scallions, ginger, curry, salt and pepper. Mix meat well, without over mixing. Divide mixture into six equal portions and form into patties. When grill is preheated, brush with oil to prevent sticking. Place patties on the grill, cover and cook turning once, until done to preference, 5 to 6 minutes on each side. Be sure internal temperature is 165 degrees before serving. During the final few minutes of cooking, brush rolls with olive oil and place cut side down on the grill to toast lightly. To assemble burgers, spread equal amounts of spinach mixture on bottom bun, place burgers on onions, top with relish, add roll tops and serve. Makes 6 burgers.