Reshmi Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


8 almonds
1 inch of peeled ginger root
1 lemon
8 cloves of garlic
1 cup of coriander
2 large jalapeno peppers (chopped and seeded)
1/2 cup heavy cream
1 teaspoon salt
1 tablespoon black pepper
1 lb ground chicken
1 table spoon garam masala
1 teaspoon salt
1 teaspoon red chile powder
1 cup of fat free mayo
1 bunch fresh cilantro
1 1/2 cups fresh mint leaves
1 jalapeno
1/2 teaspoon salt
1 medium onion, cut into chunks
1 tablespoon lemon juice
total 15 unique ingredients



first place the 8 almonds in a bowl of cold water and let stand. second combine the chicken, garam masala salt and red chile powder in a glass bowl, mix and cover. Let stand. third in a food processor combine the ingredients for the marinade, drain the almonds and place in the processor, followed by the ginger root, jalapenos, cilantro and then the garlic. Squeeze the lemon into the mixture and slowly add the cream while the food processor is running. once it develops a froth stop. add the marinade to the chicken mixture one to two sppons at a time, mixing/stirring after each addition. Be carefull not to add too much because then your burgers will be runny. (if this happens add a chopped onion to "firm" it up) Ideally you would want to let this stand for about 24 hours in the fridge, but if not possible you could use it at anytime. Finally make the dressing by combining all indgredients (except mayonaise) into the food processor and grind until you have a paste, then slowly add the mayo until you get a light lime green color. (alternatively one could use ranch rather than may) next form burgers, and grill for about 5 minutes a side on medium heat until down. place burger on a whole wheat bun, dress with tomatoes, lettuce your choice of chees, and the mayo-chutney. Place ketchup on the side and enjoy!