Sweet Sambal Masala Mumbai Burgers with Strawberry-Mango Cuke Salsa and Roasted Ginger Chili Citrus Mayo with Grilled Pretzel Buns

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Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

This burger celebrates the collaboration of the American Chicken Sandwich with the bold and flamboyant flavors of Mumbai. Mumbai, formerly known as Bombay in English, is the capital of Indian State of Maharashtra. It is the most populous city in India, and the sixth most populous city in the world. The cuisine of Mumbai is famous for its hot and spicy taste. The sambal hot sauce makes thisvery prominent in these chicken burgers. The Sambal hot sauce is available in most local supermarkets. These Mumbai inspired chicken burgers are spicy, sweet, tasty, saucy, and exotic-a combination that will take you on a delicious exotic Mumbai adventure!


Roasted Ginger Chili Citrus Mayo:
2 tablespoons chopped fresh cilantro leaves
2 teaspoons Sambal Oelek Chili Sauce
1 teaspoon roasted ground ginger (prefer McCormick)
2 tablespoons fresh lime juice
1 clove garlic
3 tablespoons plain yogurt
1 tablespoon lemon zest
3/4 cup mayonnaise with olive oil
2 pounds fresh ground chicken
1/3 cup finely chopped sweet onions
1 teaspoon roasted ground ginger (prefer McCormick)
3 garlic cloves, finely minced
3 tablespoons sweet mango chutney (larger pieces chopped)
1 tablespoon Sambal Oelek Chili Sauce
2 teaspoons garam masala seasoning
2 tablespoons fresh cilantro, finely chopped
1 teaspoon roasted ground cumin (prefer McCormick)
Strawberry Mango Cuke Salsa:
1 medium mango, seeded, peeled and diced
1/2 English seedless cucumber peeled and diced
2/3 cup jicama, julienne
1 jalapeño pepper, seeded and finely chopped
1 medium red onion, diced
5 strawberries, chopped
1 Roma tomato, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Other ingredients:
2 tablespoons Colavita extra virgin olive oil, for brushing on grill
6 pretzel rolls, halved lengthwise
1 bunch of watercress, stems trimmed, well-washed


To make the mayo, place the cilantro, sambal, ginger, lime juice, garlic in small food processor and puree. Move the mixture to a small bowl and fold in the yogurt, lemon zest, and mayonnaise. Cover and refrigerate until ready to serve.
To make the patties, combine all of the ingredients in a large bowl and mix together well while handling the meat as little as possible; this prevents a dry burger. Divide the mixture into 6 equal portions and form into chicken patties. Set aside until grilling.
To make the salsa, combine chopped mango, cucumber, jicama, jalapeno, onion, strawberries, tomato, garlic and cilantro. Pour lime juice over ingredients. Cover with plastic wrap and refrigerate until ready to assemble burgers.
Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, rub the grill rack with extra virgin olive oil. Place the patties on the rack and cook until chicken is fully cooked, about 7 minutes per side. Do not push down on the patty because this will release the juices. During the last few minutes of grilling place the preztel rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble burgers, spread the cut sides of the pretzel rolls with equal portions of the Roasted Ginger Chili Citrus Mayo. On each bun bottom, top with equal amounts of watercress, a chicken patty and equal portions of the Strawberry Mango Cuke Salsa. Add the pretzel roll tops and serve. Serves:6, prep time: 2 hours, grilling time: 14 minutes