Curried Chicken Burgers – Great Tastes of Manitoba

https://youtube.com/watch?v=4JgVFlM_XEs%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

Burgers

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

Garnish

4 tbsp (60 mL) mango chutney

Method

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.

Tips

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.