Chicken Masala 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.


• 2 pounds ground chicken
• 1 cup diced red onion
• 1/2 cup curry paste, such as Patak’s
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoons salt

Raita (Yogurt-cucumber sauce)
• 3/4 cup Greek style plain yogurt
• 3/4 cup seedless English cucumber, diced
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons diced scallions (green onions)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt

• 6 onion rolls, split


Preheat gas grill to medium-high.

To make the patties, place the ground chicken in a large bowl with the diced red onion, curry paste, cilantro and salt. Mix to combine all ingredients, handling as little as possible. Form into 6 patties to fit the bun size, making a slight indentation in the center so that the burgers cook evenly. Cover and refrigerate (or put in cooler on ice) for at least 30 minutes.

To make the raita, in a medium bowl, mix together the yogurt, cucumber, cilantro, scallions, cumin, coriander and salt until well combined. Cover and refrigerate (or put in cooler on ice) until ready to serve.

When the grill is ready, place the chicken patties on the grill rack, cover, and cook, turning twice, until chicken is cooked through, for a total of 10-12 minutes on each side. Place the buns, cut side down, on the outer edges of the grill rack, to toast lightly, during the last 1-2 minutes of grilling.

To assemble the chicken burgers, place a patty on each bun bottom. Place equal portions of the raita on the bun tops. Add bun tops and serve.