It's been an Indian-inspired burger-type week in our house, but they're so easy to prepare in the morning and then fry them up as soon as I get home. I can have dinner on the table within 20 minutes of walking through the door, and that's crucial with our schedules.
This recipe is another one courtesy of Liz at Liz's Cooking Blog. Joe and I both liked this one a lot. I tweaked the recipe a little bit since I only had a pound of meat, and we like spicier food. I tend to err on the side of food being over-spiced rather than bland. The cardinal sin of our dinner table is bland food.
I got my ginger when we were at the Nashville Farmers Market, and we stopped into an Indian-owned international market. It was like heaven for me, all the spices and lentils and massive jars of ghee and tahini. They had knobs of ginger in a giant cardboard box on the floor, and I snatched one up knowing that this recipe called for fresh ginger.
While I was frying up these burgers, they almost smelled like breakfast sausage. Joe even remarked, "You always make the house smell so good." The flavor starts off heavy on the ginger and then segues into the heat of the cayenne pepper. The cumin yogurt sauce is just enough to cool off the tongue with its creaminess but still keep you interested.
I served this with a sliced tomato.
Indian Spiced Chicken Burgers (adapted from Liz who adapted it from Everyday Food)
1 pound ground chicken
3 tablespoons of minced fresh ginger
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (doubled from the original recipe)
fresh ground pepper
4 whole wheat pita halves
1 cucumber, halved lengthwise and sliced on the diagonal (optional)
Cumin Yogurt Sauce:
1/2 cup plain yogurt
1/2 teaspoon ground cumin
coarse salt and ground pepper
In a medium bowl, combine the chicken, scallions, ginger, lemon juice, paprika, cumin, and cayenne. Add salt and pepper to taste; mix well. Set aside for at least 10 or up to 30 minutes.
Meanwhile, combine ingredients for cumin-yogurt sauce.
Make 4 patties, and grill or fry for 2-3 minutes per side or until done.
Put one pita half on each plate. Place one patty on each, as well as cucumber (if used), a few sprigs of cilantro and the cumin-yogurt sauce and serve.