Hooray for Bollywood! Chicken Curry Burgers with Yogurt Sauce, Spring Greens and Balsamic Glazed Onions

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.


Yogurt Sauce
1-7oz container full fat Greek Yogurt
½ tsp fresh mint, finely minced
½ tsp fresh lime basil, finely minced (you can substitute any basil variety if you can find lime basil)
1 ½ TBS clover honey

Balsamic Gazed Onions
4 TBS extra virgin olive oil (you can use light olive oil if you prefer)
2 medium red onions, thinly sliced
2 TBS packed light brown sugar
2 TBS balsamic vinegar
2 TBS merlot
¼ tsp fresh ground pepper

1 ½ lb ground chicken
1 ½ tsp sea salt
1 TBS yellow curry powder
2 ½ TBS minced garlic (pre-minced in jar)
1 small jalapeno, seeded, deveined and finely minced
2 TBS fresh cilantro, finely chopped
2 TBS crushed canned pineapple
2 TBS packed light brown sugar
1 TBS chili powder
5 TBS coconut milk

Reserved oil from Balsamic Onions
2 tsp balsamic vinegar
¼ tsp sea salt
¼ tsp fresh ground pepper
¼ tsp yellow curry powder
½ tsp clover honey
3 cups bagged spring mix salad, rinsed

6 tandoori naan flatbreads (use the garlic flavored ones if you can find them!)



First, make the yogurt sauce…
Combine yogurt, mint, basil and honey in a small non-metallic bowl and mix thoroughly. Cover and chill at least 1 hour.

Moving on to the Balsamic Onions…
Heat grill to medium high. Heat olive oil in a fire proof skillet and add sliced onions. Cook for about 3 minutes, till onions are soft and starting to brown slightly. Add brown sugar, vinegar, wine and pepper and cook till for another 2-3 minutes.
Using a slotted spoon, remove onions to a small glass or plastic bowl. Cover and set aside. Pour oil mixture in a small glass or plastic bowl to use for salad vinegrette.

Now it’s time to make the burgers!
In a large bowl, combine ground chicken, salt, curry powder, garlic jalapeno, cilantro, pineapple, brown sugar chili powder, and coconut milk. Mix well, but gently till all ingredients are thoroughly combined. Cover and chill for at least 1 hour.

Curry Vinegrette
To the leftover oil from the Balsamic onions, add the vinegar, salt, pepper, curry and honey, whisk well , cover and set aside.

There are two ways to cook these burgers.
First you can just grill them.
Heat grill on medium high, and brush with veggie oil. Grill burgers for 5-7 minutes on each side turning once. Remove from grill and let rest for 1-2 minutes, covered.

Or my favorite way…
Heat grill to medium high.
Heat 3 TBS olive oil and sear burgers for 1-2 minutes on each side. Transfer to grill for an additional 4-6 minutes on each side turning once. Remove from grill, and place in a platter, cover and let rest for 1-2 minutes.

Either way you cook em’, during the last minute of cooking, put the naan flatbreads onto the top rack of the grill. After about 30 seconds, turn to heat the other side, making sure bread is just warmed and not toasted.

While burgers are resting, toss greens with vinegrette.

To assemble, cut flatbreads in half. Place burgers on one half of bread, top with about 1 TBS of yogurt sauce and equal amounts of the Balsamic onions and salad.
Top with the other halves of the flatbreads and enjoy!