Tandoori Chicken Burgers

Serves 6

When the weather is 100+ degrees, the last thing that I feel like doing is cooking. Sometimes I don’t even feel like eating. But when I do cook, I want something like this. Easy to make, super- fast, and pretty darn tasty if I do say so myself. I have seen a lot of tandoori recipes around lately in food magazines and blogs, and I took about three or four different recipes and came up with this one. I have to admit that I was a bit surprised at the reaction at my dinner table when I presented this to my wife. I did not think that she would be into tandoori chicken. So wrong I was. She loved it. If she likes it, anyone will love it. She can be hard to impress sometimes.

Serves: 6 Regular-Sized Burgers



  • 1 ½ pounds ground chicken breast
  • 4 green onions
  • 3 tablespoons fresh ginger, grated
  • 2 tablespoons lemon juice
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper
  • salt and pepper
  • naan bread
  • cucumber
  • cilantro
  • red onion, thinly sliced


  • 1 small container fat-free Greek yogurt
  • 1 tablespoon fresh mint, chopped
  • 2 teaspoons cumin
  • 1 tablespoon fresh lemon juice
  • salt and pepper



  1. Put the chicken and all of the spices in a bowl, mix well, and form into six patties
  2. Slice some cucumbers, red onions, and cilantro
  3. Cook the Tandoori Chicken Burgers on a preheated grill over medium to medium-high grill; 3 minutes per side
  4. Throw the naan bread on the grill during the last few minutes


  1. Mix the yogurt sauce ingredients in a small bowl then set aside


  1. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro
  2. Add the yogurt sauce and there you have it, the easiest and freshest-tasting burger ever!