I’ve been meaning to make these burgers since the summer. If you recall, I was making a lot of burgers including:
- Beef Burgers with Bacon and Red Onion
- Beef Burgers with Asian-Inspired Flavours
- Chicken Burgers with Smoked Paprika and Rosemary
I took a short break from burger making. So we didn’t get sick of eating them (and so you didn’t get bored of reading about them). I was excited to finally get around to trying out this recipe. Because curry and burgers are both awesome… so they must go well together, right? I’ve been planning this recipe for months and was very excited for the opportunity to try it out.
While these burgers tasted amazing, I was disappointed that they were soft and fell apart easily during the cooking process.
Life’s been super busy since I went back to school. I’ve found myself cooking larger meals that we can eat for a few days. I feel like I’m running out of things to share. With Thanksgiving weekend coming up, I won’t be home to cook. We’ll be visiting my mom’s side of the family on Saturday and Sunday. My cousin is making cherry cheesecake, one of my favourite desserts! Monday, I’ll be having dinner at dad’s house. I’m in charge of making the pumpkin pie. In all the chaos of the holiday, I’ll try to grab a few pics to share. That said, I likely won’t be posting on Monday.
Hope all the Canadian readers have a fantastic Thanksgiving weekend! And a fantastic weekend to those not celebrating!
Butter Chicken Inspired Burgers on Basmati Rice
- 1 red onion – approximate cost $0.75
- 1 can tomatoes, drained – approximate cost $1.25
- 4 medium-sized potatoes, diced – approximate cost $0.60
- 1 pound ground chicken – approximate cost $4.50
- 1 teaspoon ground ginger – approximate cost $0.10
- 1/2 teaspoon chili powder – approximate cost $0.05
- 1/4 teaspoon cane sugar – approximate cost $0.05
- 1/2 teaspoon garam masala – approximate cost $0.05
- 1/2 teaspoon cumin – approximate cost $0.05
- 1/2 teaspoon coriander – approximate cost $0.05
- 1 egg – approximate cost $0.30
- 1/4 cup cashews – approximate cost $0.50
- 1/2 teaspoon sea salt – approximate cost $0.05
- 2 tablespoons butter, melted – approximate cost $0.20
- 1 teaspoon dried cilantro – approximate cost $0.20
- 2 cups cooked Basmati rice – approximate cost $0.30
- Boil the potatoes until tender.
- Combine the onion, tomatoes, potatoes, ginger, chili powder, cane sugar, garam masala, cumin, coriander, cashews, sea salt, butter, and dried cilantro in a blender.
- Blend until smooth.
- Combine the ground chicken and egg in a mixing bowl.
- Work in 4 tablespoons of the blended sauce until chicken is well-coated.
- Divide the chicken into 4 portions.
- Form each portion into a burger patty.
- Move the blended mixture into a pot and cook on medium heat until heated through.
- Cook the burger patties until cooked through (I cooked mine in a frying pan).
- Heat the remaining sauce in a saucepan.
- Serve burger over cooked Basmati rice and top with curry sauce.
Makes 4 servings (approximate cost: $2.24 per serving).
Wednesday Link Parties
- Whole Foods Wednesday (hosted by Katie from This Chick Cooks)
- Cast Party Wednesday (hosted by Lady Behind the Curtain)
- Fresh Foods Wednesday (hosted by Kristy from Gastronomical Sovereignty)
- Allergy Free Wednesdays (hosted by Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, Tessa The Domestic Diva, The Willing Cook, Gluten Freely Frugal, and Whole New Mom
- Whatcha’ Whipped Up Wednesday (hosted by DJ’s Sugar Shack)
- Wednesday Whatsits (hosted by White Lights on Wednesday)