This is a cracking burger recipe – super light and moist chicken patties packed full of Indian spice, topped off with some sweet and aromatic curry mayonnaise!
Ask your butcher to freshly mince a blend of chicken thighs and breast and you’ll have no reason to fear dry chicken burgers! I used 1 chicken breast and 4 boneless thighs for this recipe.
Best served simply with some shredded iceberg and sweet brioche buns.
Bombay Chicken Burgers, Curry Mayo
For the Burgers: 650g Minced Chicken Breast and Thigh, 3tbsp Breadcrumbs (Gluten Free if Required), 3tsp Medium Curry Powder, 2tsp Ground Ginger, 1tsp Ground Cumin, 1tsp Cayenne Pepper, 1tsp Hot Sauce, 6 Spring Onions (Finely Diced), Large Handful Chopped Coriander, 1tsp Salt
For the Mayo: 3tbsp Mayonnaise, 3tbsp Natural Yogurt, 2tsp Medium Curry Powder, 1tsp Ground Cumin, 1tbsp Tomato Ketchup
1) Combine the minced chicken with the other burger ingredients in a large bowl and gently fold until fully combined. Divide the mixture into 6-8 equal patties and form into burgers with your hands. Store in the fridge until ready to use.
2) Make the mayo by combining all of the ingredients in a small bowl and stirring well to combine. Store in the fridge until ready to use.
3) Cook the burgers over a medium heat in a large non-stick frying pan in a little olive oil. They will take around 5 minutes each side – be sure they are fully cooked before serving.