Grilled veg, curry powder and ground chicken combine in this flavourful burger. Serve them on grilled sweet potato slices with a drizzle of lime mint aioli.
- ½ red pepper
- 1 jalapeno pepper
- ¼ red onion, thickly sliced
- ¼ cup (50 mL) curry powder
- 3 clove garlic, minced
- 1 tsp (5 mL) garam masala
- 2 green onions, chopped
- 2 tsp (10 mL) ketchup*
- 1 tsp (5 mL) brown sugar
- 1 tsp (5 mL) soy sauce*
- 1 lb (450 g) ground chicken thigh
- 4 slice sweet potato, ½ inch thick each
Lime Mint Aoili:
- ½ cup (125 mL) mayonnaise
- 10 mint leaves, minced
- 2 green onions
- 2 clove garlic, minced
- 1 tsp (5 mL) curry powder
- zest and juice of 1 lime
- salt and pepper to taste
- 4 tbsp (60 mL) mango chutney
- Preheat grill to medium.
- Grill red pepper, jalapeno and onion for 5 minutes. Cool then peel the skin off the red pepper. Finely chop red pepper and onion. Save the jalapeno for the Aioli.
- In a food processor, combine jalapeno and Aioli ingredients. Blend until almost smooth. Season to taste with salt and pepper.
- In a large bowl, mix together red pepper, onion, curry powder, garlic, garam masala, green onions, ketchup, brown sugar, and soy sauce. Add ground chicken and stir until well mixed.
- Shape into 4 patties, ½ inch thick. Cover and refrigerate for at least 1 hour (or overnight).
- Brush sweet potato slices with oil or butter and wrap in foil. Grill until fork tender.
- Grill burgers till meat thermometer reads 175F. Remove from heat and let stand 5 minutes.
- Drizzle some of the Lime Mint Aioli on 4 plates. Arrange a sweet potato slice on each plate and top each with a burger and a spoonful of mango chutney. Serve with remaining Aioli.
Tip: These burgers are also good served on naan bread or roti, instead of the sweet potato slices.
* If you are gluten free, be sure to check your ketchup and soy sauce as these can contain wheat. Use gluten free ketchup and soy sauce to ensure a gluten free burger.