Moroccan Spiced Chicken Burgers with Curried Currant Slaw
Curried Currant Slaw:
2 ½ cups thinly sliced then roughly chopped, green cabbage
1/3 cup thinly sliced green onions
3 tablespoons currants, roughly chopped
1/3 cup mayonnaise
½ teaspoon curry powder
1 teaspoon sugar
¼ teaspoon kosher salt
½ cup pine nuts
1 1/2 pounds freshly ground chicken
1 large egg, lightly beaten
1/3 cup fresh bread crumbs
½ cup finely chopped red onion
1 1/2 teaspoons garam masala spice
1 1/2 teaspoon kosher salt, divided
½ teaspoon fresh ground black pepper
Vegetable oil for grill grate
12 pieces naan bread, that have been cut to match the size of the burger patty
6 slices tomato from large ripe red heirloom tomatoes
Stir together slaw ingredients in medium bowl, cover then refrigerate. In a grill prepare a medium-hot fire. Place a small iron skillet on grill grate, add pine nuts and cook, shaking pan, until lightly toasted.
Combine burger ingredients, using 1 teaspoon kosher salt, in large bowl. Stir well to combine. Shape into 6 patties. Gently press quarter size indention in center. Sprinkle patties with remaining kosher salt. Oil grill grate and cook burgers until juices run clear, about 4 minutes per side, turning once.
Place naan on grill to lightly toast during last few minutes of grilling burgers. Top one piece of bread with chicken burger, tomato slice, slaw then another piece of bread.
Servings: 6 burgers